Monday, January 30, 2012

Peanut Butter Chocolate Chip Brownies with Chocolate Ganache

These are truly one of the most decadent brownies that I have ever made.  Upon inspection you might say that they look more blondie than brownie and the fact of the matter that texturally they are more like a cake.  They are rich yet not too sweet.  These are a wonderful dessert and great with either a dessert wine, a cappuccino or a cold glass of milk.
Peanut Butter Chocolate Chip Brownies with Chocolate Ganache

Peanut Butter Brownies
Recipe Adapted from Butterword Desserts

Makes 32 Brownies

Ingredients for Brownies
1/2 pound (2 sticks) softened unsalted butter
1 3/4 cups sugar
1 cup of creamy peanut butter
2 large eggs plus 1 egg yolk
2 tsps pure vanilla extract
2 cups all purpose flour (King Arthur now makes a whole wheat flour that is like white flour but more nutritious - I use this)
1/2 tsp salt
1 1/2 cups of semi-sweet chocolate chips

Ingredients for Ganache
9 squares of bittersweet chocolate
1/2 cup of heavy cream
1 tbsp of unsalted butter

Prepare a 9 X 13 inch pan (a quarter sheet pan) with parchement paper - with ends hanging over the edge for easy removal.  Preheat the oven to 350 degrees.

Beat the softened butter and sugar in a stand mixture or hand beater at medium speed until the mixture is light and fluffy.  Add peanut butter and beat until incorporated.  Beat in the eggs and vanilla.   Add the flour minus two tablespoons slowly until just combined. (do not overmix as that will make for a tough dough)

Toss the chocolate chips with the reserved 2 tbls of flour (that will prevent them from sinking to the bottom) and add to mixture.

Put the brownie mixture in the pan.  It will seem thick but that is the way it should be.  Smooth the top for even baking.

Bake for 40-45 minutes or until the brownies are golden brown on top and  slightly puffed.  Insert toothpick in center and it is done when it comes out with some crumbs still clinging.  Remember that the brownies will continue to cook in the pan even when you remove them from the oven.

Cool completely for at least two hours on a baking rack.

To make the ganache put the chocolate chips in a heat proof bowl.  Heat the cream and when it just begins to boil, remove from heat and pour over chocolate chips.  Stir until all the chocolate is melted.  Let it cool for 1 minute and then whisk in the butter and the ganache will be very glossy.

Spread the ganache over the cooled brownies and place in the refrigerator for one hour to set.

Cut brownies into 32 squares.  The brownies will keep in an air tight container for up to three days.  That is if they last that long.

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