FUDGY SALTY PEANUT BUTTER BROWNIES

FUDGY SALTY PEANUT BUTTER BROWNIES image

Yield 12 - 16 Servings

Number Of Ingredients 25

Ingredients

Decandent Brownies:
1 1/4 sticks unsalted butter, plus more, softened, for pan
1 cup unsweetened natural cocoa powder
1/2 teaspoon fine sea salt
1 1/3 cups sugar
1 1/4 teaspoon pure vanilla extract
2 eggs, at room temperature
2/3 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
Peanut Butter Buttercream Layer:
1 cup creamy peanut butter (don't use old-fashioned or natural)
1/2 stick unsalted butter, at room temperature
1 cup powdered sugar
1/4 teaspoon fine sea salt
1 1/4 tablespoons milk
1 teaspoon pure vanilla extract
1 1/2 cups salted cocktail peanuts
Ganache:
2 cups semisweet chocolate chips
7 tablespoons unsalted butter
Directions:
Preheat your oven to 325 degrees.
For your brownie batter: Melt butter in a medium (or large) heatproof bowl over a pot of simmering water.
While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
While that is cooling, line the bottom and sides of a 9 x 13-inch baking pan with parchment paper or foil. Make sure to leave about 4 inches of overhang on the 2 opposite sides. These serve as handles to remove the brownies. Grease the parchment or foil well.

Steps:

Stir vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in flour and stir until it's fully incorporated. Once it look fully blended, beat the batter vigorously for at least 45 strokes. This will not only get out any pent up stress, it will make the brownies chewy. Fold in chocolate chips. Spread the very thick and fudgy batter evenly in the lined pan with an offset spatula or your greased hands. Bake brownies in the oven until they get a crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on the counter. While the brownies are cooling, make the buttercream and ganache. For the buttercream: Mix peanut butter and butter together in a stand mixer until totally blended. turn mixer down and slowly add powdered sugar and fine sea salt. Stop the mixer and scrape sides and bottom of the bowl. Turn your mixer back to medium, add milk and vanilla and keep mixing until it's fully blended. Dollop peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered. For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so. To serve, lift the ends of foil liner and place on cutting board, cut into squares and serve.

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