Peanut Butter and Fudge Brownies

makes one 9" x 13" pan

For the Brownies

6 ounces (3/4 cup) unsalted butter

7 ounces semisweet chocolate, chopped

3 ounces unsweetened chocolate, chopped

1 1/2 cups granulated sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon espresso powder

1/4 teaspoon kosher salt

4 extra large eggs

1 cup unbleached all-purpose flour

1/2 cup semisweet chocolate chips

For the Filling

1 1/2 cups chunky peanut butter

3 ounces (6 Tablespoons) butter at room temperature

1 cup plus 2 Tablespoons confectioners' sugar

1/4 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

1 1/2 Tablespoons whole milk

For the Ganache

2 (4.4 ounce) bars milk chocolate chopped

5 Tablespoons unsalted butter

For the Brownies

Position rack in center of oven and preheat to 325º F.  Line a 13" x 9" x 2" metal baking pan with foil, leaving long overhang; butter foil.

Place the butter in a heavy large saucepan over low heat.  Add the chopped chocolate and unsweetened chocolate; stir over low heat until completely smooth.  Remove from heat.  Whisk in sugar, vanilla, espresso powder, and salt until sugar dissolves.  Add eggs one at a time.  Using a rubber spatula, fold in the flour.  Pour the mixture into the prepared pan, spreading evenly.  Sprinkle the top of the batter with the chocolate chips.  Bake until a tester inserted in the center comes out with moist crumbs attached, about 30 minutes.  Transfer pan to a wire rack to cool completely.

For the Filling

Using an hand-held mixer, beat the peanut butter and butter together in a medium bowl.  Add the confectioners' sugar, salt, vanilla and milk, beating until incorporated.  Spread the filling evenly over the cooled brownies.

For the Ganache

In a small saucepan over low heat, melt the butter and chocolate, whisking until completely melted and smooth.  Drop the ganache over the filling; spread evenly to cover.  Chill until set, about 1 1/2 hours.

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