I do hope you'll forgive me.
Actually, I suspect that after a bite of one of these heavenly cubes of goodness many of you won't just be forgiving me, but will be tempted to name your first born male child after me.
By the way, my name is Steve, not Oui.
These little peanut-studded morsels of addiction come to us courtesy of the fabulous Dorie Greenspan, who shared this recipe in Bon Appetit back in 2007. I've been a fan of Dorie's for years, and while I never chanced to meet her when I lived in Paris (merde!), we "met" when she took note of both Muppet's Madeleine Mousse Cake and her spin on Peirre Hermé's Triple Chocolate Meringue Ice Cream Puffs back in the early days of Oui Chef. Dorie's praise and words of encouragement meant everything to our budding baker, and were quite a thrill for me too, I must say.
Well, our favorite expat cookbook writer has done it again with this stunning recipe. Light years away from the over-the-top Pierre Hermé confections that she has shared with us in Desserts by Pierre Herme and Chocolate Desserts by Pierre Herme, these All-American treats are a cinch to pull together and may just be the ultimate chocolate and peanut butter combo…..sorry Reeses. They are dense and rich with three helpings of chocolate, and showcase peanuts at their creamy and crunchy best….these kill.
My apologies to all of you with peanut allergies who cannot enjoy these little monsters, it breaks my heart that you won't be able to enjoy them…….really. For those of you who are not goober challenged, let's move on shall we.
Cheers – Steve
Peanut Butter and Fudge Brownies with Salted Peanuts
- 3/4 cup ( 1 1/2 sticks of unsalted butter)
- 7 ounces bittersweet or semi-sweet chocolate, chopped
- 3 ounces unsweetened chocolate, chopped
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup roasted, salted peanuts, coarsely chopped
Frosting and Ganache:
- 1 cup smooth or chunky peanut butter
- 1/2 cup (1 stick) unsalted butter, divided, at room temperature
- 3/4 cup powdered sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 7 ounces bittersweet or semisweet chocolate, chopped
- Position rack in the center of the oven and heat to 325℉. Line a 13x9x2 inch metal baking pan with foil, leaving a long overhang; butter foil.
- Place 3/4 cup butter in a heavy saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, one at a time. Fold in the flour, then nuts. Spread in prepared pan. bake until tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Place pan on rack to cool.
Frosting and Ganache:
- Using an electric mixer, beat the peanut butter and 1/4 cup of the butter in a medium bowl to blend. beat in the powdered sugar, salt, and nutmeg, then milk and vanilla. Spread the frosting over the cooled brownies.
- Stir chocolate and 1/4 cup butter in a heavy, small saucepan over low heat until smooth . Drop ganache all over frosting and spread evenly to cover. Chill until set, about 1 1/2 hours. DO AHEAD - Cab be made 1 day ahead, cool and keep chilled.
- Using foil as an aid, transfer brownie cake to a work surface, cut into squares. Bring to room temperature and serve.