“Wonderland” Excessively Crunchy Peanut Butter Brownies
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the oven to 325 degrees.
3. Toast the peanuts on a baking
sheet in the preheated oven until golden brown,
about 10 to 12 minutes. Cool
the peanuts to room temperature before chopping
by hand with a cook’s knife into 1/4-inch pieces. Set aside.
4. In a sifter combine the flour, baking powder,
Sift onto a large piece of wax paper and set aside until needed.
5. Place the light brown
sugar, peanut butter, unsalted butter, and the corn syrup in the bowl of an electric mixer fitted with a paddle. Beat
on medium for 4 minutes. Use a rubber spatula to scrape down the sides of the bowl, then beat
on medium for 2 more minutes. Scrape down the bowl. Add the eggs, one at a time, beating
on medium for 1 minute and scraping down the sides of the bowl after each addition. Add the vanilla extract
on medium for 1 minute. Operate the mixer on low while gradually adding the sifted dry
ingredients until incorporated, about 1 minute. Add 3/4 cup shopped peanuts (the remaining peanuts are for the topping)
on medium for 10 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing
6. Transfer the batter to a 9x13x2-inch nonstick baking
pan. Use a rubber spatula to spread the batter in an even layer. Place the pan on the center rack of the preheated oven and bake
for 35 minutes until a toothpick inserted in the center of the brownie comes out clean.
Remove from the oven and allow to stand at room temperature for 1 hour before finishing
with the topping.
8. Place the chopped semisweet chocolate in a 3-quart bowl. Pour the boiling cream
over the chocolate and stir
with a whisk
until smooth. Congratulations… you have just created ganache!
9. Pour the ganache over the cooled
brownie. Use a cake spatula to spread the ganache evenly over the entire surface of the brownie.
10. Combine in a 3-quart bowl the chocolate chips, peanut butter chips, and the remaining 3/4 cup chopped unsalted peanuts.
11. Sprinkle the chips and nuts evenly over the ganche. Refrigerate
the brownie for 1 hour before cutting.
This will make the ganche layer firm enough to cut.
12. Use a serrated knife with rounded tip to cut
the brownie into 24-2-inch squares. For a clean cut, heat
the blade of the knife under hot running water and wipe the blade dry
before making each cut. Serve
immediately or store
the brownies in a tightly sealed
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