These chocolate-nut butter brownies are so good that it is almost unfair
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Why does it work
- Using Dutch processed cocoa powder instead of natural cocoa powder creates a brownie with a more intensive chocolate taste.
- Creaming room temperature butter with peanut butter ventilation the filling to create a rich and smooth peanut butter layer.
- The cooling of the assembled brownies at least an hour before cutting and serving ensures that you hold together when adjusting.
Fudgy, cake or tough, occupied with nuts or rotated with marshmallow fluff – I love almost every variation of brownie that you can imagine. One of my favorite reefs on a classic brownie is this recipe from Buckeye Brownie. They are inspired by Ohios Favorite Sweets, the Buckeye: a classic pleasure with a creamy peanut butter and confectioner sugar fulfillment, which is rolled and portioned in bite-sized balls, then cooled and partially dipped in chocolate. The delicacies are called buckeyes because they resemble the nut of the Ohio Buckeye tree – the state tree of Ohio. (And the tree nuts that are poisonous, by the way, are called this because they are similar to the eye of a deer.) Buckeye sweeties are deliberately cautiously cute, rich and so good that we believe that their flavor combination should not only be limited to sweets.
Here we have redesigned Buckeye sincerations in a dessert stick with a fudgy chocolate -brownie base with a thick middle layer of a creamy, sweetened peanut butter and a top layer of dark chocolate ganache. They are something special for almost every celebration or even for their next pot. In order to create the best possible version, our test kitchen colleague Jasmine Smith hit Buckeye Brownies Charge. Jasmine’s recipe nail in every layer: an intense chocolate -like brownie base, a smooth peanut butter filling and a dark chocolate ganache. Here you can find out how to do it.
Serious eating / Morgan hunting glaze
Tips for making Buckeye Brownies
Use the brownies with Dutch processed cocoa powder. Use high quality for the most chocolate and richest brownies Dutch cocoa-powdeR instead of natural cocoa powder. In her Dutch cocoa powder taste testStella Parks explains that cocoa powder is the dry substance that is left behind after the oily cocoa butter was extracted from cocoa beans, fermented and roasted for maximum taste. This powder is naturally angry. Natural cocoa powder is what it says, while Dutched Cocoas is an additional step to neutralize this acid (a process developed by a Dutch chemist, hence the name). Most of the Dutch processed cocoa contain almost twice the fat of the natural styles and often come from beans of better quality. The result is a slightly alkaline cocoa powder, which is in fat, lower strength and all -round aromatic, with a mahogany color and a taste profile that emphasizes cocoa darker, more nutty, earthly tones.
The Brands Droste and Valrhona Dutch Kocao powder are two excellent options. If the Dutch processed cocoa powder is not available, most supermarkets still have a dark unsweetened cocoa powder, the brownie layer works perfectly-but will be a little less rich, but still delicious.
Add coffee to the Brownie mix. In her recipe tests, Jasmine found that a little brewed coffee (only three tablespoons) gets into the Brownie dough. They will not taste coffee in the baked brownies, but the bitterness of coffee compensates for the sweetness of the chocolate and prevents the brownies from not being beaten. At the same time, coffee improves the chocolate taste and makes it more complex and intense. Bleed -brooded drip coffee works well or 1 1/2 teaspoon immediately -SPresso powder with three tablespoons of water also works well.
Cream the butter and peanut butter filling. Cycle the butter with peanut butter and sweetener sugar with an electric mixer or stand mixer with a whisk fortification -catcher -fitting tiny air bubbles in the filling sufficiently. Without proper whip to ventilate and lighten the filling, the butter and peanut butter would form an ultra-density paste. Butter is best beaten when it is at soft but cool room temperature– Ideal 65ºF or 18ºC. At this temperature, butter is flexible enough to hit the sugar.
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Hold on a bittersweet chocolate bar to get the best taste. When preparing Brownie and Ganache, do not try to exchange milk chocolate or other chocolate with less than 70% cocoa, or risk creating a dessert that is far too sweet and has no chocolate taste. The terms are frequently used in the packaging during the packaging. So make sure that the chocolate is marked between 70 and 75% cocoa. Also skip the chocolate chips that usually have ingredients to keep your shape, which you also prevent from melting well into a ganache.
Cool the brownies before cutting. As soon as the rods are layered and gathered, you need at least an hour in the fridge to achieve a solid and slim texture. If you try to remove the brownies from the pan without cooling them, the soft peanut butter filling will protrude into slices when trying. I like putting together the brownies and cooling them a day before serving. Yes, it’s hard to wait to eat them, but it’s worth it!
This recipe was developed by Marianne Williams; The top note was written by Leah Colins.
September 2024
These chocolate-nut butter brownies are so good that it is almost unfair
Cooking mode
(Keep your screen awake)
For the brownies:
Cook SPbeam
2 sticks unsalted butter (226g; 1 Cup)
7 ounces granulated sugar (198g; 1 Cup)
5 1/4 ounces packed Light brown SugaR (148g; 3/4 cup)))
7 ounces bitterly sweet (70 to 75%) Dark chocolate, Chopped (200g; AbouT 1 1/4 Cup), shared
2 1/2 ounces processed Dutch Cocoa powder (70 g; over 2/3 Cup)
3 tablespoons (45ML) strong Coffee brewed
1 tablespoon (15ml) Vanilla extract
1 1/4 teaspoon Kosher salt; For table salt, use half as much by volume
3 large Eggs, Room temperature
4 1/2 ounces All -purpose flour (127g; 1 Cup)
For peanut butter filling:
2 Stick unsalted butter (226 g; 1 cup) at room temperature
1 cup Creamy peanut butter ((9 1/2 Ounces; 269g), (see notes)
10 Ounce Confectioner (283g; 2 1/2 cups)
2 tablespoon (30 ml) Heavy whipped cream
1 1/2 teaspoon Vanilla extract
1/2 teaspoon Kosher salt
For the chocolate ganache:
4 1/2 Ounce Bittersweet (72% dark) Chocolate, Chops (127 g; approximately 3/4 cup)
1/2 cup (120 ml) heavy Whipped cream
1/2 tablespoon unsalted butter
1/4 teaspoon Kosher salt; Use half as much of the volume for table salt
Flaky Sea salt for SPrink
For the brownies: Set the oven shelf to the medium position and heat the oven to 350 ° F. Coating a 13 × 9-inch metal baking pan (at least 2 inches deep) with a cooking spray. Run with parchment paper and leave at least 2 inch overhang on two opposite pages to remove brownies from the pan. Spray parchment paper with cooking spray. Set the pan aside.
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Melt butter in a medium -sized pot over medium heat. Melt once, stir in granulated sugar and brown sugar for about 1 minute. Take off the stove and whisk 1 cup of chopped chocolate into the melted chocolate in about 30 seconds. Stir in the cocoa powder, coffee, vanilla and salt. Mix the mixture for 5 minutes. Work quickly to avoid cooking of eggs, give an egg to the chocolate mixture and whisk vigorously after each encore. Add flour and 1/4 cup of the remaining chopped chocolate and fold them together first.
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Pour the Brownie mix into the prepared baking pan and spread yourself into a even layer. Bake until slightly risen and the top appears somewhat shiny, 30 to 35 minutes.
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Take out of the oven and let the pan cool down on a wire grille for about 1 1/2 hours.
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For peanut butter filling: Beat in a large bowl with an electric mixer or in a blender with a whisk attachment for about 1 minute at medium to high speed to creamy. Add peanut butter and beat it until it is light and creamy, about 1 minute. Gradually add 1/2 cup to the powdered sugar at the same time and beaten for about 2 minutes until they are fully installed, stop to scrape off the sides of the bowl as required. Add heavy cream, vanilla and salt; Beat together, about 30 seconds. Drug -up butter mixture over chilled brownies and spread it into a even layer. Refrigerator, uncovered as he prepares the chocolate ganache.
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For the chocolate ganache: Add chopped chocolate in a small heat -resistant bowl and set aside. In a microwave -safe liquid measurement or bowl microwave cream up to hot, but not simmering, 30 to 60 seconds. Add the butter to cream and stir until they have melted. Pour the cream mixture over chocolate in the bowl and let it sit for 1 minute. Add the kosher salt and stir it smoothly and all chocolates have melted. Take brownies out of the fridge and pour the ganache over the peanut butter filling. Use an offset spatula to spread into an even layer. Cool again until the chocolate ganache is stuck and set, about 1 hour.
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Guide a sharp knife around the brownies edges (within the parchment) to resign from the pan. Use the parchment sling handles to remove the brownies from the pan and put it on a cutting board. Sprinkle evenly with scaly sea salt. Cut and serve into squares.
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Special equipment
13 × 9-inch metal baking pan, medium-sized pot, electric mixer or stand mixer with a whisk attachment
Notes
Use half of the amount of salt in the Brownie dough when using salted peanut butter.
Make-based and storage
The peanut butter filling can be carried out in advance and stored in an airtight container for up to 2 days at room temperature.
The assembled brownies can be stored for up to 2 days at room temperature.
