Peanut Butter Brownies
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This recipe makes 60 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 139 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 18 mg |
| sodium | 20 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 2 |
| folate | 5 |
Peanut butter is stiff, so an offset spatula is the best utensil to use for spreading.
Ingredients
- 6 oz bittersweet chocolate, chopped
- 4 oz unsweetened chocolate, chopped
- 1/3 cup butter
- 1/3 cup natural peanut butter, at room temperature
- 2 cups granulated sugar
- 1 tsp vanilla
- 4 eggs
- 1-2/3 cups all-purpose flour
- 1 cup chopped unsalted peanuts
- 1 pinch salt
- Topping:
- 1/3 cup butter, softened
- 1/4 cup natural peanut butter, at room temperature
- 1/2 tsp vanilla
- 2 cups icing sugar
- 1 tbsp milk
- 3 oz bittersweet chocolate, melted
Preparation
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
In saucepan, melt bittersweet and unsweetened chocolate, butter and peanut butter over medium-low heat; let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each. Stir in flour, peanuts and salt. Spread in prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with just a few moist crumbs clinging, about 25 minutes. Let cool in pan on rack.
Topping: In bowl, beat butter, peanut butter and vanilla until creamy. Beat in icing sugar in 2 additions; beat in milk. Spread over brownies. Drizzle with chocolate. Refrigerate until firm, 1 hour. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars.
In saucepan, melt bittersweet and unsweetened chocolate, butter and peanut butter over medium-low heat; let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each. Stir in flour, peanuts and salt. Spread in prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with just a few moist crumbs clinging, about 25 minutes. Let cool in pan on rack.
Topping: In bowl, beat butter, peanut butter and vanilla until creamy. Beat in icing sugar in 2 additions; beat in milk. Spread over brownies. Drizzle with chocolate. Refrigerate until firm, 1 hour. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars.
Source : Holiday Celebrations: 2007
- Keywords : Dessert; Vegetarian; Bake; Peanuts; Make-Ahead; Chocolate; Flour;
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