Just as I’m about to post another granola recipe I make these:
Who wouldn’t want this brownie? Who could look at these, fully take in the magnitude of what they are witnessing, and pass by without tasting one? A crazy person.
I made these inferior brownies in the past (Ina Garten recipe) that had the peanut butter swirled in:
They were good, fudge-like, delicious. But these salted ones are OBSCENE. The frosting is butter/peanut butter/sugar. Topped with SALT. They win.
From Love and Olive Oil
10 tablespoons butter
1 cup sugar
0.75 cup plus 2 tablespoons unsweetened cocoa powder
0.25 teaspoon salt
0.5 teaspoon pure vanilla extract
2 cold large eggs
0.5 cup flour
6 tablespoons softened butter
0.75 cup peanut butter
1 cup powdered sugar
Sea Salt for topping (I used Maldon)
Combine the butter, sugar, cocoa and salt in a heat proof bowl and place over a large pot of simmering water (aka double boiler). Do not let the bottom of the bowl touch the water in the pot.
Stir over medium heat until the butter is just about melted. The mixture should be warm but not hot (if hot wait until it cools). Add the eggs, one at a time, stirring until each egg is well mixed in. Stir in the vanilla. Add the flour and stir well until the batter is smooth.
Prepare an 8 inch square pan by buttering the bottom and lining it with parchment paper. Let some of the parchment hang off the sides for easy removal. Butter the parchment as well.
Spread the batter evenly into the pan and bake for 25 minutes at 325 degrees F. Let cool on wire rack.
Frosting time: Combine the butter and peanut butter. Sift the powdered sugar into the butter pile and mix well. Spread over cooled brownies and sprinkle with the salt.
I wish I had let these chill in the fridge a bit before slicing so you can make them nice and clean squares but who could possibly wait that long when there are peanut butter salted brownies in the room?
Another important brownie recipe: Dark Chocolate Raspberry Cheesecake Brownies
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