Peanut Butter Fudge Brownies with Salted Peanuts

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Brownies

3/4 c. butter

7 oz. bittersweet or semisweet chocolate, chopped

3 oz. unsweetened chocolate, chopped

1 1/2 c. sugar

1 1/2 t. vanilla extract

1/4 t. salt

4 large eggs

1 c. all purpose flour

1 c. roasted salted peanuts, coarsely chopped

Frosting and ganache

1 c. chunky peanut butter (do not use natural or old-fashioned)

1/2 c. butter, divided and at room temp.

3/4 c. powdered sugar

1/8 t. salt

1/8 t. ground nutmeg

1 T. milk

1 t. vanilla extract

7 oz bittersweet or semisweet chocolate, chopped

For brownies:

Position rack in center of oven and preheat to 325 degrees.  Line 13x9x2 inch baking pan with foil, leaving a 2 inch overhang on each end.  Butter the foil.

Place 3/4 c. 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 c. 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 c. butter in heavy small saucepan over low heat until smooth.  Drop ganache all over brownies and spread evenly.

Chill in fridge for 1 hour until ganache is set.

 

Adapted from Epicurious

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