Earlier this summer, I made an attempt at a dessert recipe that promised to delight: Peanut Butter and Fleur de Sel Brownies. Later this summer, specifically the evening of August 21, 2012, I made a second attempt (of sorts). Bottom line: this latest try was much more successful.
For this round, I used the same peanut butter icing, but a different brownie base (David Lebovitz’s Gluten-Free Brownies). The gluten-free recipe was great for at least two reasons: more people were able to enjoy the brownies and the double batch I made used 6 tablespoons of a box of cornstarch which was languishing in my pantry.
These brownies are dense and sweet, very sweet in fact. After a tiny bite my taste testers (hey, Sloane and Megan!) and I all reached for glasses of milk. The creamy peanut butter topping balances out the dense base a little, but if you plan on making these add to your shopping list a pint of milk or vanilla ice cream; it’s as essential as any of the other ingredients.
Ingredients (makes 2, 8-inch square pans):
- 12 tablespoons (170g) unsalted butter
- 1/4 teaspoon salt
- 16 ounces (550g) mix of bittersweet and semisweet chocolate, chopped
- 1.5 cups (300g) sugar
- 4 large eggs, at room temperature
- 2 tablespoon unsweetened cocoa powder
- 6 tablespoons (60g) corn starch
Frosting (thick frosting for one pan; thin frosting for both) from Love and Olive Oil
- 6 tablespoons (85g) softened butter
- 3/4 cup peanut butter
- 1 cup powdered sugar (perhaps a little less)
- 1 teaspoon coarse sea salt
- Milk or ice cream, quantity up to you
- Line 2, 8-inch square pans with aluminum foil. Grease foil with butter. Preheat oven to 350F.
- Melt butter, chocolate, and salt together in a medium pan over low heat.
- Transfer to large mixing bowl; incorporate sugar; add eggs, one at a time.
- In a small bowl, whisk together the corn starch and cocoa. Add this to the sugar, egg, and chocolate mixture.
- Stir vigorously (until batter comes away from the sides of the bowl and appears less grainy).
- Divide mixture between two pans.
- Bake at 350F for about 25 minutes.
- Let brownies cool.
Frosting the brownie
- Cream the softened butter and peanut butter together.
- Gradually add the powdered sugar until the mixture is thoroughly combined.
- Spread frosting over cooled brownies.
- Sprinkle with coarse sea salt.
- Cut into squares and serve with a tall glass of milk or an ample scoop of vanilla.