because....who doesn't love brownies!
These are Bittersweet Brownies with Salted Peanut Butter Frosting by Ashley Rodriguez
I haven't made any changes cause they're pretty darn good just the way they are.
Bittersweet Brownies with Salted Peanut Butter Frosting
170g unsalted butter, plus more for the pan
90g unsweetened chocolate, chopped
1 tbsp vanilla extract
¾ tsp salt
½ tsp instant coffee (optional)
40g cocoa powder
70g all-purpose flour
85g unsalted butter, at room temperature
100g smooth peanut butter
40g icing sugar
½ tsp flake salt+
For the brownies:
Preheat the oven to 170°C.
Grease a 20-cm square pan. Line the pan with parchment paper so that a couple inches hang over the edge. Then grease the parchment.
Place the butter in a medium saucepan and melt over medium-high heat. Allow the butter to cook until the milk solids bubble up and then settle into the pan and caramelize. Swirl the butter in the pan in order to see the color of the little bits on the bottom. As soon as the milk solids are golden and the butter smells nutty, 3 to 5 minutes, remove the pan from the heat.
Pour the browned butter into a medium bowl and add the chopped chocolate. Let stand for 1 minute to melt and then whisk together. Whisk in the sugar and vanilla while the butter mixture is still warm. Stir in the eggs, salt and instant coffee (if using), until well blended.
Sift in the cocoa powder and flour and fold in until just combined.
Pour the batter into the prepared pan and bake for 25 to 30 minutes. Cover with foil and bake a further 5 to 10 minutes or until a toothpick inserted in the middle pulls out clean. Let cool to room temperature.
For the frosting:
With an electric mixer, whip together the butter, peanut butter and icing sugar in a large bowl. Continue to mix until everything is well combined, and the frosting has lightened in color. Frost the cooled brownies and finish with the flake salt.
Makes 12 – 15
Notes: Brownies can be made 1 to 3 days in advance and kept refrigerated. The frosting can be made up to 1 week in advance and kept refrigerated.
+ I use Maldon Sea Salt Flakes