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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: For brownies:
Preheat oven to 350F. Line 13x9x2-inch baking pan with aluminum foil,
leaving 2-inch overhang on both short sides. Spray foil with nonstick
spray. Combine both chocolates and butter in heavy small saucepan. Stir
over low heat until melted and smooth. Cool to barely lukewarm. Using
electric mixer, beat sugar, eggs, and vanilla extract in large bowl on high
speed until mixture thickens and is pale yellow, about 5 minutes. Reduce
mixer speed to low; beat in flour and salt, then melted chocolate mixture.
Transfer mixture to prepared baking pan.
Bake brownies until tester inserted into center comes out with moist crumbs
still attached, about 20 minutes. Transfer baking pan to rack; cool 15
minutes. Press gently on edges of brownies to level with center. Cool
completely in baking pan.
For frosting:
Combine peanut butter and butter in medium bowl. Using electric mixer, beat
until smooth. Add powdered sugar and vanilla extract and beat until well
blended and smooth. Spread frosting evenly over brownies in pan.
Refrigerate at least 1 hour. Using foil as aid, lift out brownies from pan.
Cut into squares. (Can be prepared 1 day ahead. Cover and keep
refrigerated. Let stand at room temperature 30 minutes before serving.)
Contributor: Bon Appetit July 2004
| Ingredients:
1 brownies
5 Ounce(s) unsweetened chocolate; coarsely chopped
4 Ounce(s) bittersweet or semi chocolate; coarsely chopped
8 Tablespoon(s) unsalted butter
12 229/442 Ounce(s) sugar
4 eggs
1 Teaspoon(s) vanilla
163/625 Pound(s) all purpose flour
87/2000 Ounce(s) salt
1 frosting
16 Tablespoon(s) creamy peanut butter
3 Tablespoon(s) unsalted butter; room temp
5 257/456 Ounce(s) powdered sugar |
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