Salty & Fudgy Peanut Brownies
By Geoffry Le Cher Geoffry
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!
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
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.
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
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.
Using paper as aid, transfer brownie cake to work surface; cut into squares (using an electric knife). Bring to room temperature; serve!
Kristin Miller Kk723 - Mar 24, 2011
Those look amazing!
Ann McCue salsaqueen - Mar 24, 2011
YUM!!! Frosting on Frosting!!! SAVED!!!! thanks for sharing!!
Cyndi Tilley cynditilley - Mar 24, 2011
These look delicious. I love your recipes! Thank you :)
Geoffry Le Cher Geoffry - Mar 24, 2011