Recipes

Peanut Butter and Fudge Brownies with Salted Peanuts

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Peanut Butter and Fudge Brownies with Salted Peanuts

Peanut Butter and Fudge Brownies with Salted Peanuts

amanda

Equipment

  • - Mixing Bowls: Used for combining ingredients; various sizes and materials available. Example: "Cuisineware Classic Stainless Steel 12-Inch Mixing Bowl"

  • - Measuring Cups & Spoons: Essential for accurate baking measurements; sets with different sizes and materials like stainless steel or silicone are available. Example: "Stay Free 16-Piece Cooking Gadgets Set of Stainless Steel Measuring Cups & Spoons"

  • - Mixer: Stand mixers used for creaming butter and sugar, with various capacities. Example: "KitchenAid Artisan Series Stand Mixer"

  • - Sifter: Tool for sifting dry ingredients to remove lumps and aerate the mixture. Example: "Oxo Good Grips 1-Piece Dry Measuring Spoon & Sifter"

  • - Electric Oven: Essential for baking brownies, with various models available. Example: "GE Profile Monarch Series Wall Ovens, Over Easy Pull-Out Convection Electric Range"

  • - Baking Pan: Standard size of 9x13 inch pan used for making brownies; made from different materials like aluminum or non-stick coatings. Example: "Napkin Towel Aluminum Bakeware Set of 2"

  • - Digital Scale: Precision tool for measuring ingredients, handy for baking. Example: "TORI Digital Kitchen Scale, Up to 160 Pounds / Maximum Capacity Of 4 Kilograms with Batteries Included"

  • - Spatula: For mixing and transferring brownie batter into pans; examples include professional silicone spatulas. Example: "OXO Good Grips Professional Silicone Spatula Set, 3-Piece Oven & Freezer Safe"

Ingredients

  • 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

  • 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

Instructions

1

Instruction 1

Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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