Wednesday, September 9, 2009

Peanut Butter Chocolate Chunk Brownies with Ganache Topping

Oops. Too late.

I suppose if one were burning w
ith curiosity as to who had attacked this
brownie prior to the photo, one could always access dental
records, (bite marks are pretty damning evidence, don't you think?) but is it really that important? You can still see the big chunks of
chocolate, the denseness of the peanut butter brownie, and the thick layer of
semisweet topping; everything you need to see, in fact, to convince you to try this recipe. Except for the faint traces of chocolat
e on someone's
front choppers. Naming no names.

Peanut Butter Chocolate Chunk Brownies with Chocolate Ganache
(adapted from Cookie Madness)


8 oz. (two sticks) unsalted butter, cut into slivers
1 3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup peanut butter
2 large eggs plus 1 egg yolk
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chunks (or more; you know me--or actually, you don't-I almost always add extra chocolate chunks, chips, etc.)


1 1/2 cups semisweet chocolate chips (only because they melt faster than chunks)
1/2 cup heavy cream
1 tablespoon unsalted butter, softened


Preheat oven to 350 degrees F. Line a 13 x 9 inch metal pan* and spray with
non-stick cooking spray or rub with butter.

Cream the butter and sugar with electric or stand mixer. When light and fluffy,
add peanut butter and beat until incorporated. Beat in eggs, the egg yolk and vanilla. By hand, stir in the flour and chocolate chunks. Spread batter in pan, patting it down flat**, and bake on center rack for 35-40 minutes or until puffed
and golden. Cool completely.

Make the ganache: place chocolate chips in heat-proof bowl. In a saucepan, heat the cream until it starts to boil. Pour the cream over the chips and let stand for a minute. Stir well to melt chips; stir in the butter. Spread on cooled brownies and let set.

Makes 36 bars. Don't scoff at this; they are very, very rich.

* I usually use a Corning 13 x 9 glass pan, adjusting my oven temp. to compensate. (You know about lowering recipe temps. about 25 degrees F. when using glass dishes, right?)

** I usually spray a Rubbermaid spatula with non-stick spray to pat the batter down with and smooth the surface a bit.

1 comment:

Jen of A2eatwrite said...

Oh my goodness, Jane! Are you KIDDING? Ugh... I might be drooling on the keyboard. Maybe they were *my* choppers!