Wednesday, March 2, 2011
R-Rated Brownie add-ons
It doesn't matter what recipe you use for the brownies.. ok it somewhat does, but pick your favorite recipe for brownies and top it off with this peanut butter frosting and rich chocolate ganache and you have yourself a bomb of goodness in your mouth!
Don't be intimidated by the 3 step process of this recipe.. it's a lot of reading I know but it's EASY!
Now, if you want a really good brownie recipe, this is one of my favorites by Pierre Herme
Moist & Nutty Brownies From Chocolate Desserts by Pierre Hermé, by Dorie Greenspan.
5 ounces (145 grams) bittersweet chocolate, preferably Valrhona Caraibe, finely chopped
2-1/4 sticks (9 ounces; 260 grams) unsalted butter, at room temperature
4 large eggs, at room temperature, lightly beaten
1-1/4 cups (250 grams) sugar
1 cup (140 grams) all-purpose flour
1-1/4 cups (5 ounces; 145 grams) pecans or walnuts, lightly toasted and very coarsely chopped (keep the pieces large)
Center a rack in the oven and preheat the oven to 350°F (180°C). Butter a 9 x 12-inch (24 x 30-cm) baking pan, fit the bottom with a piece of parchment paper, butter the paper, and then dust the inside of the pan with flour; tap out the excess and set the pan aside.
Melt the chocolate in a bowl over — not touching — simmering water or in the microwave oven. Remove the chocolate from the heat and leave it on the counter to cool slightly. The chocolate should be warm to the touch (no more than 115°F (45°C), as measured on an instant-read thermometer when you mix it with the other ingredients.
Working in a bowl with a flexible rubber spatula (or in a mixer fitted with the paddle attachment), beat the butter until it is smooth and creamy but not airy. Stir in the chocolate. Gradually add the eggs, then add the sugar, followed by the flour and nuts, stirring only until each ingredient is incorporated. (If the mixture separates when you add the eggs, use a whisk to blend the batter and continue with the whisk when you add the sugar; go back to the spatula or paddle for the flour and nuts.) This is not a batter to be beaten or aerated.
Scrape the batter into the pan and smooth the top with a spatula. Bake for 19 to 22 minutes; at this point, the top of the cake will be dry, but a knife inserted in the center will come out wet. Transfer the pan to a cooling rack and allow the brownies to cool for 20 to 30 minutes.
Run a blunt knife around the edges of the pan and unmold the brownies; remove the parchment paper and turn the brownies over to cool to room temperature right side up.
Peanut Butter Frosting
1 cup peanut butter
1 cup butter
3 T Milk
3 T powdered sugar
1. Beat all ingredients together until smooth.
2. Spread away and don't forget to lick the bowl and spoon and spatula and every little bit of peanut butter frosting that gets on your hands!!
1 1/2 cup chocolate, chopped or in chips
5 T butter
1. Melt the two in a double boiler while stiring. Don't allow this mixture to burn.
2. Cool at room temperature for a little while until it is spreadable.
Make sure to allow the brownies to come to room temperature before slicing. Also use a hot knife for best results.