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CATEGORY CUISINE TAG YIELD
Dairy, Grains, Eggs November 19 1 Servings

INGREDIENTS

1 c Whipping cream
5 oz Imported milk chocolate
such as Lindt
chopped
2 T Smooth peanut butter, do
not use
old-fashioned style
orfreshly ground
1 c Unsalted butter, 2 sticks
6 oz Unsweetened chocolate
chopped
2 c Sugar
4 Eggs
1 c All purpose flour
4 oz Imported bittersweet, not
unsweetened or
semisweetchocolate
coarsely chopped
3/4 c Chopped roasted unsalted
peanuts
Ice cream

INSTRUCTIONS

For Sauce: Bring whipping cream to simmer in heavy medium saucepan.
Reduce heat to low. Add chopped milk chocolate and whisk until melted
and smooth. Whisk in peanut butter. (Sauce can be prepared 1 day
ahead. Cover and refrigerate. Bring to simmer before using, whisking
constantly.)  For Brownies: Position rack in lowest third of oven and
preheat to  350F. Line 9-inch-high sides with foil, overlapping sides.
Butter and  flour foil. Melt unsalted butter and chopped unsweetened
chocolate in  heavy medium saucepan over low heat, stirring constantly.
Pour into  large bowl and cool slightly. Whisk in sugar and eggs. Stir
in flour,  then chopped bittersweet chocolate and unsalted peanuts.
Transfer batter to prepared pan; smooth top. Bake until tester
inserted into center comes out with some moist crumbs still attached,
about 45 minutes. Cool at least 1 hour. (Brownies can be made 8 hours
ahead. Cool completely. Cover and store at room temperature.)  Using
foil sides as aid, lift brownies from pan. Fold down foil  sides. Cut
into squares or triangles. Transfer brownies to plates.  Place scoop of
ice cream next to each brownie. Spoon warm sauce  around brownies and
serve immediately. Serves 12.  Bon Appetit November 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7628
Calories From Fat: 4212
Total Fat: 484.7g
Cholesterol: 1742.7mg
Sodium: 3709.9mg
Potassium: 4916.3mg
Carbohydrates: 779.2g
Fiber: 66.1g
Sugar: 507.7g
Protein: 140.2g


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