Monday, October 8, 2007

Peanut Butter Brownies

Peanut Butter Brownies

Peanut Butter Brownies

These pictures are rather similar, but I couldn't choose between them.

This is a decadent recipe from Dorie Greenspan. The key is to let the brownies reach room temperature before you eat them- otherwise the ganache will be hard to bite through and the peanut butter frosting will pull away from the brownie.

They are ridiculously decadent.

Peanut Butter Brownies
reposted from epicurious.com

Brownies
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped

Frosting and ganache
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract

7 ounces bittersweet or semisweet chocolate, chopped

For brownies:
Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

For frosting and ganache:
Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

5 comments:

Pippa said...

Wow those look so good... now I want to make them, but we only have smooth peanut butter at home :(

marias23 said...

o my jesus, girl! those brownies look so good! i'm a pb nut myself and i can't wait to try this out!

Melinda said...

I think they look pretty good too!
I wish I could have a wee taste...uhh, gobble 2-3 of them.

Natalie said...

Beautiful photography! The brownies look absolutely delish...I can't wait to try them. I've tried the Cardamom Crumb Cake you posted and everyone loved it (I'm a big fan of anything crumbish).

One question: do you happen to know why Dorie says not to use natural peanut butter for this recipe? I don't like using Skippy or Jif (hydrogenated vegetable oil) and I was wondering if the recipe will work if I used the natural stuff. Has anyone tried it?

Lisa Campbell said...

natalie-

my guess is natural peanut butter won't emulsify properly (the oil will separate out).

that's just a guess. the recipe is pretty specific about using good 'ol hydrogenated peanut butter.