Maybe that wasn’t the best introduction but let’s be serious: these brownies are good, but they ain’t good for ya. Kirk says they taste like a Reese Pieces. Like a 13×9 sheet of Reese Pieces with brownies. What could be better?
As always, Bon Appetit does it again, but as always, their recipes take slightly more time than I want to spend waiting to stuff my face. As an aside, these taste even better when they come out of the fridge or freezer, because the ganache layer gets really hard and is a good compliment to the peanut butter. Use both bittersweet and semisweet chocolate if you can. It really improves the flavor.
- 3/4 cup unsalted butter
- 7 ounces semi sweet or bittersweet chocolate, chopped (if you use chips though, it’s already ‘chopped’)
- 3 ounces unsweetened chocolate
- 1 1/2 cups sugar
- 1 1/2 teasp. vanilla extract
- 1/4 teasp. salt
- 4 large eggs
- 1 cup flour
- 1 cup roasted salted peanuts, chopped
Frosting and ganache
- 1 cup chunky peanut butter (not natural or old fashioned)
- 1/2 cup unsalted butter, room temp
- 3/4 cup powdered sugar (NOTE: I only used 1/2 cup, because I immensely dislike powdered sugar, so taste your frosting as you add)
- 1/8 teasp. salt
- 1/8 teasp. nutmeg
- 1 Tbsp. whole milk
- 1 teasp. vanilla
- 7 ounces bittersweet or semisweet chocolate, chopped
- Brownies: preheat oven to 325, line a 13×9 baking dish with foil. Butter or cooking spray the foil. Place 3/4 cut butter in saucepan with both the 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 and nuts. Pour into baking dish and bake for 30 minutes or until a toothpick comes out with moist crumbs. Set aside to cool (but leave in pan).
- Frosting: Using an electric mixer, beat peanut butter and 1/4 cup butter until blended. Add in powdered sugar, salt and nutmeg then milk and vanilla. Spread frosting over brownies.
- Ganache: Stir chocolate and 1/4 cup butter in sauce pan over low heat until smooth. Drop ganache over peanut butter frosting and spread evenly. Chill for at least 1 1/2 hours. Then remove entire thing from pan using foil. Cut. Devour.