Salty & Fudgy Peanut Brownies

Geoffry Le Cher


Sweet, savory, creamy and crunchy play well together and this 'snack' is proof that when in proper balance, dessert can take on Zen-like qualities.

So, what is the 'BEST PART' of this treat, you might ask?

That's easy... the frosting has frosting!

- Geoffry

★★★★★ 1 vote
1 dozen
30 Min
30 Min



1 1/2 stick
butter, unsalted
7 oz
bittersweet chocolate, chopped
1 1/2 c
1 1/2 tsp
vanilla extract
1/4 tsp
eggs (large)
1 c
ap flour
1 c
roasted salted peanuts, coarsely chopped


1 c
chunky peanut butter (do not use natural/old-fashioned.)
1 stick
unsalted butter, divided, room temperature
3/4 c
confectioners' sugar
1/8 tsp
kosher salt
1/8 tsp
fresh ground nutmeg
1 Tbsp
whole milk
1 tsp
vanilla extract
7 oz
bittersweet chocolate, chopped


1Preparation For brownies:

Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch class baking pan with parchment paper, leaving long overhang; butter paper.

Place 3/4 cup butter in heavy large saucepan. Add both 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, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
2For frosting:

Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies
3For ganache:

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.
4To serve:

Using paper as aid, transfer brownie cake to work surface; cut into squares (using an electric knife). Bring to room temperature; serve!

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Nuts
Regional Style: American