Tuesday, February 03, 2015

♥ Peanut Butter Fudge Brownies

This past summer I baked for a church bake sale to raise money for the homeless in Maryland. I made cupcakes, brownies, and cookies keeping in mind that the better they taste and look, the better chance they will sell. These were an instant hit and I think you will like them too! Rich fudge layers with slightly salted peanuts and a hint of caramel make them a winner!

Peanut Butter Fudge Brownies

10 tablespoons butter
1 1/4 cups granulated sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1 cup of salted peanuts
Topping: Caramel ice cream topping

Preheat oven to 325 degrees. Line the bottom and sides of two
9 x 13-inch baking pan with parchment paper. Allow the paper to drape slightly over sides as these will be your handles for lifting later.

Next, lightly grease the paper in both pans and set aside. Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools to room temperature or put it in the refrigerator until cool. 

After batter has cooled, stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until well combined. Then by hand, add peanuts and beat vigorously for 40 strokes with the wooden spoon. Spread a third of the batter in one pan (this will be your bottom layer) and the remaining batter in the other (this will be your top layer). 

Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes for the larger pan of batter and only about 10-15 minutes for the lesser brownie batter. Check each pan for with toothpick to make sure they are done. Let pans cool completely on a rack or in the refrigerator.

Peanut Butter Fudge

1 cup smooth peanut butter
1 cup (2 sticks) butter
1 teaspoon salt
1 tsp. vanilla extract
3 1/2 cups powdered sugar

Bring butter and peanut butter to a boil in medium saucepan over medium-high heat, stirring occasionally until combined and smooth. Remove from heat and stir in salt and vanilla until combined. Gradually add in powdered sugar, stirring until combined. Then immediately add fudge to brownies by spreading and smoothing with a rubber spatula. Cover and refrigerate for at least 1 hour, or until the fudge has set.

Then carefully add the top layer of chocolate fudge brownies by lifting them carefully out of the pan by pulling on the parchment paper and converting them on top of the layer of peanut butter. Push down slightly to blend all the layers. Then lift the entire three layers using the parchment paper handles of the first batter. Set on a cutting board or counter and cut into squares. Drizzle each square with caramel.

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