The ideal dessert for Super Bowl is something that can be made in advance: that way you won't miss a minute of the game! I prefer a deliciously decadent dessert that can be consumed without the aid of a knife and fork. Rich chocolate brownies with a layer of peanut butter frosting and chocolate ganache are so scrumptious they're sinful! Make the cake-like dish the night before the party to allow plenty of time to chill.
If you don't want to serve a chocolaty treat, consider lemon cheesecake squares — another Super Bowl-worthy dessert that's best made ahead of the game. Otherwise, for the brownie recipe, read more.
From Bon Appétit
Ingredients
Brownies
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped
Frosting and ganache
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped
Directions
- For brownies: position rack in center of oven and preheat to 325°F. Line 13-x-9-x-2-inch metal baking pan with foil, leaving long overhang; butter foil.
- Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat.
- Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan.
- Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
- For frosting and ganache: Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
- Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover.
- Chill until set, about 1 1/2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
- Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.
Makes 30 brownies.
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Dear God that looks good
1I'm attempting gunness cupcakes but will save this recipe to use for something else
2Sounds like the perfect way to top off a 20,000 calorie day. Let's top it with some vanilla ice cream and hot fudge!
3Oh man oh man those look amaaaaazing - says the dieting chick.
I'm a sucker for peanut butter lately.
4mmmmmmmmmmm.
5My hips are going double just by looking at it.
6
7Why can't you use natural or old fashion?
Texture thing?
Also, if you can't use natural, does that mean you are stuck using the kind with the hydrogenated oils (because I'm really trying to avoid those at all costs)? Alternatives?
8Does anyone have a per serving calorie amount ? I love peanut butter and chocolate together. These could be dangerous.
9I made these for a party last year, and they were absolutely delicious. They are RICH, though, so I ended up cutting them into small, bite sized pieces.
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