Peanut Butter and Fudge Brownies
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.
Printed from thegalleygourmet.net