Recipe

Oct 18

Yield: 16

Author: Sarah Truesdell

For the brownies

1 1/4 cups (175g) all-purpose flour
1/2 tsp salt
12 tablespoons (6 oz) unsalted butter
1.5 oz, unsweetened chocolate (like Baker's)
10 oz, bittersweet or semi-sweet chocolate (dark chocolate chips okay here, but go for something good quality).
3 large eggs
1 1/2 cups (300 g) granulated sugar

For the peanut butter "fudge"

Chocolate Ganache

Make the brownies

Preheat overn to 350F and position rack to middle. Line a 9x13 pan with foil or parchment. Spray with cooking spray.
In a medium/small bowl, whisk together flour and salt.
Small chop chocolate and butter. Combine in a microwave safe bowl with butter. Microwave 1-2 minutes, stopping to stir after 1 minute. Be careful to not overheat the chocolate. Stir smooth and allow to cool to body temperature.
In a mixing bowl or bowl of stand mixer fittered with the paddle attachment, beat eggs and sugar until fluffy, about 2-3 minutes.
Whisk in melted chocolate/butter.
Use a rubber spatula to fold in flour until no streaks of flour remain.
Spread into pan evenly. Bake for 20-30 minutes until somewhat firm and a crust has formed on top.
Set aside to cool.

Make the peanut butter fudge

In a medium, microwave safe bowl, combine peanut butter and butter, stopping to stir every 15 seconds until butter has melted.
Stir in vanilla.
Gradually add powdered sugar until mixture is thick and moldable, but still soft enough to spread. Thin with milk, if necessary.
When brownies are cool, spread evenly over brownies.

Make ganache

Combine chocolate chips and butter in a medium, microwave safe bowl. Heat in microwave, stopping to stir every 15 seconds until melted and smooth.
Spread evenly over peanut butter layer.
Allow to set before slicing (about an hour, or 20 minutes in the fridge).

Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla

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