I made that!

I’m still on my run of cafe friendly snacks for my friend Matt’s cafe/bar. After a successful batch of biscotti, I was thinking that something super sweet was in order. And what better sweet snack than a brownie? I found this recipe a few years ago, and it has been a picnic/camping staple since then. Think: chocolate + peanut butter + sea salt. I swear these brownies bring out the kid in all who taste them. It’s been a while since I made a batch, so I’m excited to get to know these little guys again.

Since my brownies require a bit of layering, I completely wrap my pan in foil, so I can just lift them out when they’re finished.

I start by melting some chocolate and butter. The safest way to do this is to put them in a bowl over a pot of simmering water. The heat slowly melts them as you stir, but helps prevent you from scorching the chocolate.

Once melted, I pour the chocolate into a mixing bowl and beat in eggs and vanilla extract. Then I stir in flour and salt. Notice a lack of leavening, these are super fudgy brownies.

I poured the batter into my prepared pan and baked them for about 30 minutes.

Once baked and cooled, I whipped together peanut butter, powdered sugar, nutmeg, milk and vanilla to make a fluffy peanut butter frosting. I spread that on top, trying to get an even a layer as possible.

Then I melted some more chocolate and butter, and topped the peanut butter. Once it cooled just a tad, I sprinkled on some chunky sea salt.

I let the brownies chill in the frdge for about 2 hours, and then sliced them into cute little squares! YUMMMM…

Feel free to swing by Etiquette Lounge during the day to try one with some of Matt’s tasty house roasted coffee!

RECIPE:

Brownies

6 oz unsalted butter

10 ounces bittersweet 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
– Preheat oven to 325°F.

– Line 13x9x2-inch metal baking pan with foil, leaving long overhang.

– Butter foil.

– Place 3/4 cup butter in heavy large saucepan.

– Add chocolate. Stir over low heat until smooth. Remove from heat.

– Whisk in sugar, vanilla, and salt, then eggs, 1 at a time.

– Fold in flour.

– Spread in prepared pan.

– Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes.

– Place pan on rack and cool.
Frosting and ganache

1 cup smooth peanut butter (do not use natural or old-fashioned)

4 oz unsalted butter, divided in half, 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
– Beat peanut butter and 2 oz butter to blend.

– Beat in powdered sugar, salt, and nutmeg,

– Beat in milk and vanilla.

– Spread frosting over brownies.

– Stir chocolate and 2 oz butter in heavy small saucepan over low heat until smooth.

– Drop ganache all over frosting; spread to cover.

– Chill until set, at least 1 1/2 hours.

– Using foil as aid, transfer brownie cake to work surface & cut into squares.