Hi my name is Adriana and I’m a chocoholic.
My boss asked me a month ago to bake something peanut butter-y and chocolate-y and as I stumbled on to recipes all over the internet I found these by Heather Christo and I fell in love. Just look at all the pretty layers and tell me you don’t feel like marrying these!
So I made these with sea salted peanuts and Puratos Carat dark chocolate pieces..and If they weren’t for my boss trust me I would’ve eaten them all! (in one sitting). This is a pretty simple recipe, it requires patience though since you have to bake the brownie layer cool it and the freeze it, then make the peanut butter layer freeze it again, then add the ganache and let it sit for at least an hour in the freezer, nevertheless they’re worth the effort!
Here’s the recipe by Heather Christo:
Brownies, makes 12
1 ¼ cups of butter, cut into small pieces
1 ¼ cups sugar
¾ cup cocoa powder
2 tsp water
1 tsp vanilla
½ tsp salt
2 large eggs
1/3 cup plus 1 TBS AP flour
1 cup lightly salted peanuts (I used sea salted peanuts)
Peanut Butter Layer
1 1/3 cup powdered sugar
¼ cup peanut butter
3 Tbs milk
2 cups dark chocolate pieces
1 cup whole milk (I used heavy cream)
1 tsp vanilla
1) Preheat the oven to 325 degrees.
2) Prepare an 8×8” pan with tin foil (two sheets creating an x with a 2 inch overlap of foil) and then spray the foil with cooking spray.
3) In a medium saucepan, melt the butter until no longer foaming and the butter has browned, about 5 minutes.
4) While you are waiting for the butter to brown, combine the sugar, cocoa, water, vanilla and salt in the bowl of a mixer.
5) Add the hot butter and scrape all of the browned bits into the bowl of the mixer and then whip to combine.
6) With the mixer on medium, add the eggs one at a time. Then add the flour to combine. Add the peanuts and briefly mix in.
7) Transfer the batter to the prepared pan and smooth with a dampened spatula.
8) Bake 25 minutes and remove from oven. Let cool. When they have cooled enough to handle the pan, place it in the freezer at least 20 minutes.
Peanut Butter Layer:
1) Whip together with a mixer until creamy.
2) Spread the peanut butter mixture evenly over the brownies. Dampen the spatula to get a smooth finish.
3) When there is an even layer of peanut butter, put it back in the freezer, at least 20 minutes.
1) In a small sauce pan, heat the milk (or heavy cream) and vanilla until almost boiling.
2) Place the chocolate pieces in a medium heatproof bowl.
3) Dump the hot milk (heavy cream) over the chocolate and leave for about 5 minutes.
4) When you have let the chocolate and milk sit and they look melted, whisk vigorously with a metal whisk until thick and glossy.
5) Spread the ganache evenly over the peanut butter layer. Place in the freezer for about an hour.
6) Pull the brownies out of the pan (by the foil overlaps). Place the block of frozen brownies on a cutting board. Trim the edged and then slice with a sharp knife into bars.
And you will get something that looks like this:
I suggest you bake these NOW, trust me they are the richest, most addictive brownies I’ve ever made in my life!