Sunday, February 28th, 2010

Peanut-Studded Milk Chocolate Brownies

IMG_6932

Recently I was given an opportunity to participate in a TasteSpotting taste test of Green & Black’s latest chocolate bar, Peanut. But it wasn’t just any testing, I had to create a recipe with the chocolate bars I was given. So, I brainstormed for a couple of days (before receiving the chocolate), and thought of chocolate chip cookies with gray sea salt, toffee covered fortune cookies, and tons of other ideas. But Sarah from TasteSpotting gave me an even better idea- brownies.

And I didn’t make just any brownies! I made Peanut-studded Chocolate Brownies with a peanut butter frosting and a chocolate ganache to top everything all off.

Before making the brownies, I took a risk and ate a whole chocolate bar by myself. I needed to see how the chocolate tasted. And can I tell you, this is some high quality milk chocolate. Trust me, I know my chocolate!
This very sophisticated milk chocolate bar contains caramelized peanuts and sea salt, which compliment the chocolate very well.

So, I thought to myself, “Brownies . . . Chocolate . . . Caramelized peanuts . . . Peanut butter would definitely work, and to top it all off, more of the delicious chocolate. Yep, that’s what I’ll do.”

And I did.

So, to check out the recipe, you’ll sadly have to wait just a tiny while, while TasteSpotting gets the brownie recipe up (I’ll post a link, as soon as I get an update from my favorite peeps at Tastespotting), but I assure you that these milk chocolate bars from Green & Black’s will have you on your way to rich, gourmet deliciousness with my delicious Peanut-studded Milk Chocolate Brownies.

Peanut-Studded Milk Chocolate Brownies

Brownie Ingredients:
½ cup (1 stick or 8 tablespoons) unsalted butter
7 ounces (2 bars) Green & Black’s Peanut bar, chopped
¾ cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs, cold
¾ cup all-purpose flour
1½ tablespoons unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder

Peanut Butter Frosting Ingredients:
½ cup of smooth peanut butter
2 tablespoons unsalted butter, room temperature
½ cup of powdered sugar
Pinch salt
Pinch nutmeg
½ tablespoon milk
½ teaspoon pure vanilla extract

Ganache Ingredients:
3.5 ounces (1 bar) Green & Black’s Peanut bar, chopped
2 tablespoons unsalted butter, room temperature

Brownie Directions:
Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 8-inch square baking pan.

Melt butter and half of chocolate in a 1½-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.

Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.

Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 15 to 25 minutes. Allow to cool for at least 20 minutes in the refrigerator (Kamran note: I allowed everything to cool for 10 minutes out of the oven, and then place the pan in the freezer for 15 minutes). After the brownies have cooled, remove them from the pan (don’t cut them!), and place them on a cutting board, while you prepare the frosting and ganache (preparation below).

Peanut Butter Frosting Directions:
Using an electric mixer, beat the peanut butter and the butter (2 tablespoons) until they blend together. Blend in the powdered sugar, salt, nutmeg, milk, and vanilla. Spread the frosting well.

Ganache Directions:
Stir Green & Black’s Peanut bar and unsalted butter (2 tablespoons) in a small saucepan over low heat until smooth. Place all over the frosting; spread around to cover. Chill the brownies on the cutting board in the refrigerator until set (about 1½) hours. Once the brownies have chilled, using a sharp knife, cut them into desired sizes, or use a round cookie cutter.

Cook’s Notes: These brownies can be made a day in advance and are best when they are chilled. Please be sure to not over bake your brownies. If necessary, you can use foil or parchment paper to line your pan and then frost and spread the ganache over the brownies, in the pan. You can then chill them and transfer the brownies to a cutting board to be cut into your desired sizes / rounds.

Share
Kheer Recipe
How to Fry an Egg

Font Size: a A | print recipe Print Recipe | 15 Comments

15COMMENTS

  • Angela@spinachtiger
    February 28th, 2010
    1

    Hi there. Just tonight I almost bought a Green and Black bar to make some cookies, but the price stopped me. I’m sure it must be great.

    I subscribed to your blog, but I”m not getting notified, so if I haven’t been around for a while, that’s why.

  • kamran
    March 1st, 2010
    2

    Hey Angela, are you sure? My mom has been getting them… Maybe you’re just getting them late? Or maybe it’s going into your junk mail folder.

    If by tomorrow, you don’t get the update for this entry or any other upcoming entries, email me and I’ll see what’s wrong…

  • Divina
    March 1st, 2010
    3

    My mouth is salivating while you’re describing it. These are extra special brownies. Looking forward to it.

  • Chef, Interrupted
    March 1st, 2010
    4

    The price for G&B chocolate isn’t just worth it for flavor, but for the ethics. The price for our cocoa beans will be paid by someone and someplace, and I applaud their commitment to treating the cocoa farmers and lands with respect.

    And it sure doesn’t hurt that their flavor is beyond belief. WELL DONE! I’ve been doing some G&B chocolate experimenting, too. ;)
    http://joininthefeast.blogspot.com/2009/11/why-not-chocolate.html

  • Mardi@eatlivetravelwrite
    March 1st, 2010
    5

    These look amazing – I submitted a few ideas to Tastespotting including something similar but I think I was overthinking things. Yours are so simple, so elegant and I can’t wait to see the recipe! Well done!

  • Hélène
    March 1st, 2010
    6

    Can’t wait for the recipe. I don’t know how much is a bar of this chocolate in Canada. Usually much higher than the States.

  • feather14
    March 1st, 2010
    7

    I looking forward to the recipe as well. I’m also not getting your blog posts.. I was getting them for then they stopped.. Love your site, but the way!

  • wasabi prime
    March 2nd, 2010
    8

    Fabulous – that’s so cool that you got to work with Tastespotting on such a sweet, decadent project! Can’t wait to see the recipe. The chopped up chocolate is pure temptation!!

  • Manggy
    March 4th, 2010
    9

    Looks great already ;) Can’t wait to see it Kamran!

  • Medium 60 gram Friedel German Chocolate Easter Bunny | Perfect Gifts 4 Them
    March 4th, 2010
    10

    […] peanut-studded milk chocolate brownies. | the sophisticated gourmet […]

  • Jen @ My Kitchen Addiction
    March 5th, 2010
    11

    Your brownies look spectacular! I love Green & Black’s chocolate, and I definitely need to get my hands on one of those Peanut bars!

  • catty
    March 16th, 2010
    12

    what a stunning STUNNING blog. I love its simplicity and style. And your recipes and photos of course ;) keep up the great job!

  • Memoria
    March 19th, 2010
    13

    The brownies look amazing. You did an excellent job.

  • Sylvia
    July 3rd, 2010
    14

    This look SO good.. just the first picture has me hooked and drooling. I can’t wait to try the recipe. My daughters birthday is coming up and these with a little bit of whip cream on top would be divine..
    -Sylvia
    Cigar Ratings

  • Amazing Gluten-Free Chocolate Brownies Recipe | The Sophisticated Gourmet
    February 12th, 2015
    15

    […] try a new one. Brownies are no exception to this rule, even if I have shared a small handful (this, this, and this) of brownie recipes with you in the past. Up until mid-April, it was nearly impossible […]

leave a comment

Subscribe by: EMAIL or RSS Feed