peanut butter and fudge brownies with salted peanuts

You know those desserts that are so rich you “only need a little piece”?  Yeah, me neither.  Seriously, I can never relate when someone says something like “Oh cheesecake is so good but I can only eat a couple of bites” or “I just need one little sliver of that pecan pie.”  Nope, not me.  

Take these brownies for example.  Dense and fudge-like brownies filled with salted peanuts, topped with a layer of whipped peanut butter frosting, then topped with a chocolate ganache.  Talk about rich.  Most people would eat a half-sized brownie and be completely satisfied.  Not this girl.  One and a half full sized brownies later (estimated from multiple chunks and slivers) and I had to step away from the brownie pan.  There was something about the sweet chocolate and the salty peanuts that kept me going back for more.  I’ve said it before and I’ll say it again: you just can’t go wrong with peanut butter and chocolate.  
Peanut Butter and Fudge Brownies with Salted Peanuts

Brownies:
3/4 cup ( 1 1/2 sticks) unsalted butter
7 oz semisweet chocolate, chopped
3 oz unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
4 large eggs
1 cup all-purpose flour
1 cup roasted salted peanuts, chopped

Frosting and Ganache:
1 cup chunky peanut butter (not natural)
1/2 cup (1 stick) unsalted butter, divided at room temperature
3/4 cup powdered sugar
1/8 tsp salt
1/8 tsp nutmeg
1 tablespoon milk
1 tsp vanilla extract
7 oz semisweet chocolate, chopped

Directions:

Preheat oven to 325 degrees F.  Line 13×9″ metal or glass baking pan with foil and grease foil.  Set aside.

In large saucepan, melt 1 1/2 sticks of butter with both chocolates (7 oz semisweet, 3 oz unsweetened).  Stir over low heat until smooth and remove from heat.  Whisk in sugar, vanilla, and salt.  Then add eggs, one at a time.  Fold in flour, then nuts.  Spread in prepared pan.  Bake in preheated oven 30 minutes, or until tester inserted in center comes out with moist crumbs attached.  Set aside to cool. 

To make the frosting, beat peanut butter and 4 tablespoons of butter in medium bowl until creamy.  Beat in powdered sugar, salt, and nutmeg, then add milk and vanilla.  Spread frosting over the brownies.  

To make the ganache, stir chocolate and remaining 4 tablespoons of butter in small saucepan over low heat until smooth.  Drop ganache over frosting and spread to cover.  Chill until set, about 1 1/2 hours.  

To cut, transfer brownies with foil to work surface and cut into squares.  

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Comments

  1. says

    HAHA! I laughed when I read your first few sentences. I totally agree! Nothing is too rich or sweet for me. I actually get mad when people are like ‘oh I could only have a little bit.’ Meanwhile, I’ve got my shovel out and enjoying a huge hunk.

    These look devilishly good..
    Where’s my shovel?

  2. says

    Your brownie recipes are allways the best!
    I’m not that kind of person that is satisfied with a little piece of a decadent dessert either. I allways want more!

  3. says

    Oh my – peanut butter and chocolate is my absolute favorite combination. AND – I am like you – I just don’t hold back. I am known to take a little sliver, than another … and another – and before you know it….. you guessed it!

    Susan http://www.ugogrrl.com

  4. says

    You make the best chocolate desserts! This seriously looks irresistible. I definitely hope you’ll bring this to the Sweets for a Saturday party this weekend.

  5. says

    Hahaha I am WITH you!!! No dessert is “too much” for me! This looks amazing. I totally want to try it.

    Also, I love tabbouleh, but I’ve never made it myself (I always make it from the box, haha)so I want to try that recipe!

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