| 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 |
tb |
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 |
lg |
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
SAUCE
BROWNIES
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
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