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Peanut Butter and Fudge Brownies

September 29, 2009

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And the winner of the brownie poll is…. Peanut Butter Brownies!  Thanks so much to everyone that voted, and thanks to Nate for his patience because I wouldn’t tell him the results.

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These brownies are not for the faint-hearted.  They are chocolatey, frosting-y, dense, and rich, and you’d better keep a glass of milk nearby.  They taste like a brownie-wrapped reese’s peanut butter cup.  In other words, they are awesome

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When I read through this recipe and saw that it didn’t contain baking powder or baking soda, I was a bit skeptical.  It turns out my skepticism was well-founded, as these brownies didn’t really rise at all.  I would suggest adding maybe a teaspoon of baking powder to the mix, or making your favorite brownie recipe and throwing in a handful of peanuts and adding the frosting and ganache on top. 

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The frosting and the ganache are what make these brownies a cut above the rest, in my opinion… the frosting is light, creamy and peanut buttery and the ganache is, well, chocolate  and butter so there’s not much more to say there.   I prepared the frosting and made the mistake of leaving it on the kitchen counter for about two hours while I ran some errands, thinking it would be safe since Nate isn’t a “frosting” person.  I was wrong.  Apparently he was snacking on it the whole time.  Heck, I would have done the same thing (as a self-proclaimed frosting maniac). 

Nate took the brownies to work, since I can recognize self-destruction when I take it out of the oven. 

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Peanut Butter and Fudge Brownies

(Adapted from Bon Appetit, January 2007)

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 (I used honey roasted because I forgot to buy salted ones and we had honey roasted at home…)

Frosting and ganache

  • 1 cup smooth 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.

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4 Comments leave one →
  1. theteachercooks permalink
    September 29, 2009 7:15 pm

    These look delicious!

    • September 30, 2009 11:22 am

      Thanks! They were REALLY good. And thank you for checking out my blog! 🙂

  2. Kirsten permalink
    October 4, 2009 12:10 pm

    these look so good and almost like fudge! yummmm….I might just have to make them to fully experience the peanut buttery chocolatey goodness!

    • October 5, 2009 1:05 pm

      You should make them! Although I would recommend using a different brownie recipe or adding some baking powder. You should even be able to find all the ingredients over there, since I know you have lots of peanut butter 🙂

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