Super Fudgy Peanut Brownies
Nov 23, 2015 18:15:56 GMT -5
Post by Honoria on Nov 23, 2015 18:15:56 GMT -5
Super Fudgy Peanut Brownies
1 1/4 sticks butter (3/4 cup)
1 1/4 cups white granulated sugar
3/4 unsweetened cocoa powder
2 tsp water
1 tsp vanilla extract
1/2 tsp salt (omit if using salted butter like I did in the video)
2 large eggs
1/3 cup plus 1 tbsp all purpose flour
1 cup salted peanuts
In a large bowl combine the cocoa powder, water, vanilla and sugar together (also salt if you are using it).
Cook the butter over medium heat for about five minutes until browned.
Pour the butter into the bowl with the cocoa powder mixture and stir until combined.
Blend in the two eggs.
Blend in the flour.
Stir in the peanuts.
Pour batter into a foil lined (foil greased) 9x9" or 8x8" baking dish.
Bake brownies at 325F for about 25-30 minutes until they feel set in the center. Mine took about 35 minutes because I find that glass pans take longer.
Allow the brownies to cool completely.
Middle layer:
Mix together 1 1/3 cups of powdered sugar, 3 tbsp milk and 1/4 cup peanut butter together in a small bowl. Blend until creamy.
Spread over cooled brownies.
Top layer:
Heat one cup of cream in a small saucepan mix with 1 tsp vanilla until the cream almost simmers.
Pour hot cream/vanilla onto 2 cups of semi-sweet chocolate chips in a medium sized bowl. Allow to sit for 3-4 minutes until chips melt and then blend until smooth and glossy.
Pour ganache over the peanut butter layer, spread until smooth.
Refrigerate until set.
Lift out brownies with the aluminum foil, remove foil and cut into squares.
Keep squares refrigerated because the ganache gets very soft at room temperature.
NOTES*** I would use only a half recipe of ganache for these brownies as I found that layer to be too thick.
link
1 1/4 sticks butter (3/4 cup)
1 1/4 cups white granulated sugar
3/4 unsweetened cocoa powder
2 tsp water
1 tsp vanilla extract
1/2 tsp salt (omit if using salted butter like I did in the video)
2 large eggs
1/3 cup plus 1 tbsp all purpose flour
1 cup salted peanuts
In a large bowl combine the cocoa powder, water, vanilla and sugar together (also salt if you are using it).
Cook the butter over medium heat for about five minutes until browned.
Pour the butter into the bowl with the cocoa powder mixture and stir until combined.
Blend in the two eggs.
Blend in the flour.
Stir in the peanuts.
Pour batter into a foil lined (foil greased) 9x9" or 8x8" baking dish.
Bake brownies at 325F for about 25-30 minutes until they feel set in the center. Mine took about 35 minutes because I find that glass pans take longer.
Allow the brownies to cool completely.
Middle layer:
Mix together 1 1/3 cups of powdered sugar, 3 tbsp milk and 1/4 cup peanut butter together in a small bowl. Blend until creamy.
Spread over cooled brownies.
Top layer:
Heat one cup of cream in a small saucepan mix with 1 tsp vanilla until the cream almost simmers.
Pour hot cream/vanilla onto 2 cups of semi-sweet chocolate chips in a medium sized bowl. Allow to sit for 3-4 minutes until chips melt and then blend until smooth and glossy.
Pour ganache over the peanut butter layer, spread until smooth.
Refrigerate until set.
Lift out brownies with the aluminum foil, remove foil and cut into squares.
Keep squares refrigerated because the ganache gets very soft at room temperature.
NOTES*** I would use only a half recipe of ganache for these brownies as I found that layer to be too thick.
link