For brownies
2 sticks unsalted butter, softened
1 3/4 cups granulated white sugar
1 cup creamy peanut butter (I used natural, but make sure it’s the kind you don’t need to stir)
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
1/2 teaspoon salt
For ganache
1 1/2 cups semisweet chocolate chips
1/2 cup heavy cream
1 tablespoon unsalted butter, softened
Make brownies: Preheat oven to 350 degrees F and butter a 13- by 9- by 2-inch baking pan.
Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer speed down to low and slowly mix in flour in two or three batches until just combined.
Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing the top but not pressing down as it will make the brownies tough.
Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes then cool completely in pan on a rack, about 1 1/2 hours.
Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.
Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
Spread the ganache on cooled brownies and let stand until set, about 15 minutes.
No comments:
Post a Comment