Molly Cookie

Peanut Butter and Fudge Brownies with Salted Peanuts

Sep 13, 2009 Chocolate, Desserts, Food Things, Peanut Butter, Yummy

I’ve always been a peanut butter girl. What I’m about to say is not at all an exaggeration: I brought a peanut butter and jelly sandwich to lunch every day from the time I was in Kindergarten until I was a sophomore in high school. This is only with the exception of a few times when our class had pizza or something. When I was little I was a pretty picky eater, but peanut butter was always a safe bet. There is something incredibly comforting about peanut butter, probably because I literally grew up eating it almost every single day.

When my junior year of high school came, the daily peanut butter ritual pretty much came to a halt. I was old enough for “off campus” lunch, and of course I was going to take complete advantage of the opportunity to eat Taco Bueno every day. By the time I went to college I had pretty much forgotten that peanut butter was an option, and when I thought “sandwich” at that point my mind went in a different direction. I guess I thought that my peanut butter days were over. That was a childish thing that became just “too old and mature” for then. Peanut butter was no longer the cool thing to eat.

Boy was I missing out. It has only been recently that I have reignited the flame of my love for peanut butter. A few months ago Brian decided he wanted to go on a diet where Men’s Health Magazine planned out all of his meals for about 6 weeks or something, and the plan included him eating peanut butter and jelly sandwiches every Tuesday for lunch. It also suggested he eat peanut butter and jelly on a whole wheat tortilla as a snack sometimes. One day, I decided to try this peanut butter tortilla wrap, and ever since I have not been able to keep myself away from peanut butter. I’ve recommitted to it. It’s back as a staple in my house for good.

So, when I came across this recipe for Peanut Butter Fudge Brownies I was drawn to it. The recipe was literally calling to me, begging me to make it. I didn’t care that I might want these brownies now every day for the rest of my life, I just knew that I had to make them. So make them I did.

For those of you who like peanut butter, these brownies are pretty incredible. They definitely taste like peanut butter, but the brownie part is actually really good too. Now, I’m a gooey brownie person… to the point that I like my brownies to be almost wet when I eat them. I like them so moist that they stick to my fingers and the roof of my mouth with every bite. These brownies definitely weren’t that gooey, but I enjoyed them tremendously nevertheless. I think the ganache on top made up for the lack of extreme gooeyness. Now, they were by no means cakey, which was an extreme relief. I don’t think I would have enjoyed them at all if they had been at all cakey.

This recipe is from Bon Appetit Magazine, the January 2007 issue.

Peanut Butter and Fudge Brownies with Salted Peanuts

Makes 30 Brownies

Ingredients:

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.

Tags: Brownies, Dessert, Peanut Butter, Peanut butter brownies