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

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.


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...


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.