December 13, 2008

Peanut Butter and Fudge Brownies with Salted Peanuts


Gordie brought in these favorites recently for a bake sale fundraiser at work and he sold several for $2.50 each before he reached the bake sale drop-off point!

3/4 C butter
7 0z. bittersweet or semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1 1/2 C sugar
1 1/2 t vanilla
1/4 t salt
4 large eggs
1 C flour
1 C roasted salted peanuts, coarsely chopped

Frosting and Ganache
1 C chunky peanut butter (not natural or old-fashioned)
1/2 C butter, softened
3/4 C powdered sugar
1/8 t salt
1/8 t ground nutmeg
1 T whole milk (skim works fine)
1 t vanilla

7 oz. bittersweet or semisweet chocolate, chopped

Preheat oven to 325. Grease 13 x 9 baking pan.

Melt 3/4 C butter and both chocolates in heavy large saucepan until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, one at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted in center comes out with moist crumbs attached, about 30 minutes. Place pan on rack to cool.

Frosting and Ganache
Using electric mixer, beat peanut butter and 1/4 C butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 C butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set.

Store in the fridge, but bring to room temperature to serve.

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