Love peanut butter? These triple deck brownies are only for them
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Why does it work
- A combination of a bitter-sweet chocolate and Dutch process cocoa powder gives the Brownies complex chocolate taste.
- The inclusion of peanut butter in the brownie dough and the filling leads to a deep nutty dessert.
My husband Lewis has a weakness for everything peanut butter. I do not accuse him: the spread is rich, creamy and versatile, both in sweet and hearty applications. Although he would like to enjoy peanut butter with nothing more than a spoon, he is just as enthusiastic about peanut butter CookiesPresent Ice creamAnd Cheesecake. For this reason, when I came across Yvonne Ruperti’s recipe for triple-deck nut butter brownies, I knew that I had to give them a vertebrae in my own kitchen. Reiche, fudgy and deeply nutty, these layered brownies tick all boxes for peanut butter and – Kiktor lovers. Peanut butter goes into both the brownie dough and in the filling and gives the rods a robust hooker that complements the bitter sweet chocolate. As a review from 2013, it said: “A perfect dessert for a hardcore serial butter and chocolate fan.”
December 2012
The recipe was developed by Yvonne Ruperti; The top note was written by Genevieve Yam.
Serious ESS / Niedle creative
Love peanut butter? These triple deck brownies are only for them
Cooking mode
(Keep your screen awake)
For the Brownie layer:
170 G ((6 Ounce))) Bitter sweet chocolateAbout 70% cocoa, finely chopped
113 G unsalted butter ((4 Ounce; 8 tablespoon), cut into 1/2-inch pieces, plus more about fat
100 G granulated sugar ((3 1/2 Ounce; 1/2 cup)))
107 G Light brown sugar ((3 3/4 Ounce; 1/2 cup)))
1/2 teaspoon Diamond crystal kosher salt; Use half as much of the volume for table salt
70 G Uninitated peanut butter ((2 1/2 Ounce; 1/4 cup)))
2 large Egg
1 large egg yolk
1/2 teaspoon Vanilla extract
107 G All -purpose flour ((3 3/4 Ounce; 3/4 cup Plus 2 tablespoon)))
10 G ((2 tablespoon))) Dutch process cocoa powder
For the peanut butter layer:
175 G Uninitated peanut butter (to 6 3/4 Ounce; 1/2 cup Plus 2 tablespoon)))
84 G unsalted butter ((3 Ounce; 6 tablespoon), soft
113 G Confectioner ((4 Ounce; 1 cup)))
1/2 teaspoon Vanilla extract
1/8 teaspoon Diamond crystal kosher salt; Use a pinch for table salt
For the Ganache topping:
170 G ((6 Ounce))) Bitter sweet chocolateAbout 70% cocoa, finely chopped
21 G Confectioner ((3/4 ounce; 1 tablespoon)))
35 G Uninitated peanut butter ((1 1/4 ounce; 2 tablespoon)))
1/4 cup Plus 2 tablespoon ((90 ML))) Whipped cream
For the Brownie layer: Set the oven rod to the medium position and preheat the oven to 180 ° C to 350 ° F. Place an 8 x 8-inch baking pan with two 8-inch white strips of parchment paper so that all sides are covered with a 1-inch overhang. Grease lightly with butter; set aside.
Serious ESS / Niedle creative
Combine chocolate and butter in a large microwave -safe bowl. Microwave up and stirs every 30 seconds until it melted and smooth, about 2 minutes. (Alternatively, nesting the bowl over a saucepan of boiling water and melt chocolate and butter to melt and smooth occasionally, about 5 minutes.) Stir to sugar, brown sugar and salt to integrate them. Add peanut butter, eggs, egg yolk and vanilla.
Serious ESS / Niedle creative
Seven with a fine mesh sieve, flour and cocoa powder in chocolate mixture until it combines. Pour into the prepared baking pan and smooth with an offset or a flexible spatula. Bake up to straight set, and a toothpick inserted into the middle comes out with damp crumbs of 20 to 30 minutes. Translated into the rust and let cool completely.
Serious ESS / Niedle creative
For the peanut butter layer: Beat in a blender with the paddle attachment or in a large bowl and with an electric hand mixer for 1 to 2 minutes at medium speed at medium speed. Add the sugar, vanilla and salt of confectionery and hit until you are fully installed and the mixture is smooth and creamy. Scratch over chilled brownies and spread peanut butter from the edge to the edge with an offset spatula to cover evenly. Refrigerators while preparing Ganache -Topping.
Serious ESS / Niedle creative
For the Ganache topping: In a medium -sized bowl of chocolate that combines sugar of confectionery and peanut butter. Bring cream to a boil in a small saucepan for about 2 minutes over medium to high heat. Pour the cream over chocolate and whisk. Pour over the peanut butter layer and cool for 2 to 3 hours to firmly.
Serious ESS / Niedle creative
Keep parchment paper and lift to remove brownies from the baking pan. Carefully transfer to a cutting board. Cut Brownie into 16 squares with a hot knife. (Use a clean kitchen towel with a clean kitchen towel and dry knife before you portion each slice.)
Serious ESS / Niedle creative
Special equipment
8- to 8-inch baking pan, parchment paper, blender or electromic
Make-based and storage
Brownies can cool for up to 5 days in an airtight container or frozen for up to 1 month.
