Saturday, December 24, 2011

Peanut Butter and Fleur de Sel Brownies


Posted by: Maggie

Merry Christmas Eve! I know everyone is basically done with their holiday baking at this point, but I couldn't resist squeezing in one more recipe.

I recently discovered an awesome store called Spice and Tea, which is barely a mile from where I live in Virginia. It's a tiny store with walls of spices, teas, and fancy salts, and I literally could've spent hours in there just staring. I'm still in shock that I've lived so close to it for years and had no idea it existed. I tweeted a picture from when I was there a couple weeks ago if you want to take a peek at the insane wall of spices.

Anyway, I bought a little bag of fleur de sel when I was there. I've been drooling over this recipe that Lindsay from Love and Olive Oil made last month, and decided that they'd be the first thing I baked with my fancy new salt. If you make these for someone who loves the sweet and salty combo, or the peanut butter and chocolate combo, they'll pretty much worship the ground you walk on.

I hope all of you who celebrate have a very Merry Christmas tomorrow!

Here's what you'll need:

For the brownies:

10 tablespoons unsalted butter
1 cup granulated sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour

For the frosting:

6 tablespoons unsalted butter, softened
3/4 cup creamy peanut butter
1 cup powdered sugar
3/4 teaspoon Fleur de Sel (or another flaky sea salt)

Preheat oven to 325 degrees.

Butter an 8 inch square pan, and line with parchment paper, leaving an overhang on two opposite sides. Butter the parchment paper.

In a microwave safe bowl, combine the butter, sugar, cocoa powder, and salt. Microwave in 30 second increments on 50 percent power until the butter is just melted. Stir mixture until smooth.

Add the eggs to the cocoa mixture one at a time, stirring well after each to fully incorporate. Stir in vanilla extract. Lastly, mix in the flour, and stir about 40 times, or until just incorporated. Do not overmix! Spread the batter evenly into the pan, and bake for 20-25 minutes, or until a toothpick comes out with moist crumbs attached. Cool on a rack.

To make the frosting, cream the butter and peanut butter. Slowly add the powdered sugar, and beat until combined. Spread the frosting on the cooled brownies, and sprinkle with sea salt. Cut into 16 squares.

In an effort to cut these neatly, I froze them until the frosting had slightly firmed up. I wiped off the knife in between cuts, and dipped it in hot water, and shook off the excess before making each slice.

I put half of these in the fridge, and left half at room temperature. I strongly preferred the cold ones!

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Source: adapted from Love and Olive Oil, originally from Not Without Salt

9 comments:

  1. I love anything chocolate/peanut butter :) drooling. Have a very Merry Christmas! Best wishes to you and your family!

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  2. WOW these are gorgeous. LOVE the fleur de sel on top!

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  3. These brownies look like pieces of heaven!! YUM! :)

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  4. These look incredible! I've been trying to find recipes to use up my fleur de sel.

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  5. wow. these brownies are out of controllll!!!

    holy smokes. what i wouldnt give for one of those babies right now!

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  6. These look absolutely stunning! Love the addition of fleur de sel.

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  7. I need this recipe in my life. I want to make these right now! I wish I wasn't at work!

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  8. These look soo good. I will eat anything that contains peanut butter, is salty and sweet, and has the word brownie in it! Wll definitely think of these the next time I'm looking for something to bake. Happy Saturday!

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  9. These are just as delicious as I imagined. I made them a few months ago to try out a new peanut butter and chocolate recipe and I'm so glad this is the one I chose. I froze them to bring to a party... yeah that didn't work out too well. My boyfriend and I ended up eating all of them. We much preferred them at room temperature, but I rarely could wait for that. Anyway, about to make them again and wanted to let you know I love them!

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