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Brownies: Fudgy Peanut Brownies

Source of Recipe

Bon Appetit, August 2000


Recipe Introduction

"Peanut butter chips and chopped salted peanuts take brownies to a new level." Offer fresh fruit alongside.

List of Ingredients

1 cup (2 sticks) unsalted butter
1 1/4 cups semisweet chocolate chips
3 ounces unsweetened chocolate, chopped
1 cup plus 2 tablespoons sugar
3 large eggs
1 1/2 tablespoons instant coffee granules
1 tablespoon vanilla extract

2/3 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 10-ounce package peanut butter chips
1/2 cup chopped salted peanuts




Recipe

Preheat oven to 350°F. Butter and flour 9-inch square metal baking pan. Combine butter, semisweet chocolate chips and unsweetened chocolate in heavy medium saucepan. Stir over low heat until chocolate mixture is melted and smooth. Remove from heat. Whisk 1 cup plus 2 tablespoons sugar, 3 eggs, instant coffee granules and vanilla extract in large bowl just until combined. Add warm chocolate mixture; whisk to combine. Cool just to room temperature.

Whisk 2/3 cup all purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in medium bowl. Whisk into chocolate mixture. Mix in peanut butter chips and peanuts. Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs still attached, about 35 minutes (do not overbake). Cool completely. Cut into 9 squares. (Brownies can be prepared 1 day ahead. Store in airtight container at room temperature.)

YIELD: 9 Brownies