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RECIPE: Decadent Fudgy Nutter Brownies

Emily Carrara's blue ribbon-winning Decadent Fudgy Nutter Brownies courtesy DuPage County Fair.

Emily Carrara's blue ribbon-winning Decadent Fudgy Nutter Brownies, courtesy of the DuPage County Fair.

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Updated: January 1, 2012 8:02AM



MAKES 24 SERVINGS

BROWNIE BASE

10 tablespoons unsalted butter

1 cup Ghirardelli unsweetened natural cocoa powder

½ teaspoon salt

1

1/3 cups sugar

1½ teaspoons vanilla extract

2 eggs, at room temperature

2/3 cup all-purpose flour

1½ cups Ghirardelli milk chocolate chips

BUTTER CREAM

1 cup creamy peanut butter

½ stick unsalted butter, room temperature

1 cup confectioners’ sugar

¼ teaspoon salt

1 tablespoon milk

1 teaspoon vanilla extract

TOPPINGS

2 cups salted cocktail peanuts

1½ cups Ghirardelli milk chocolate chips

2 cups Ghirardelli semisweet chocolate chips

7 tablespoons unsalted butter

To make brownie base: Preheat oven to 325 degrees. In double boiler, melt butter. Separately, combine cocoa powder, salt and sugar; whisk into melted butter until sugar is fully dissolved, about 5 to 7 minutes. Mixture will get fudge-like and pull away from bowl into a ball. Remove from heat and mix 1 more minute.

Line bottom and sides of (9-by-13-inch) baking pan with parchment paper while mixture cools slightly. Grease parchment paper well. Stir vanilla, then eggs, one at a time, into fudge mixture, making a shiny and well-blended batter. Mix in flour until fully incorporated. Beat batter vigorously, about 50 strokes. Fold in milk chocolate chips.

Spread thick batter evenly in lined pan. Bake 20 minutes, or until batter is set and has a nice crust. Cool on wire rack about 45 minutes.

To make butter cream: Blend peanut butter and butter; add confectioners’ sugar and salt, and mix well. Add milk and vanilla; blend well and spread on top of cooled brownies.

For toppings: Sprinkle peanuts on top and press into butter cream layer. In small saucepan over low heat, melt milk chocolate chips and spread evenly over peanut layer. In same small saucepan over low heat, melt semisweet chocolate chips and butter together, stirring constantly. Cool slightly (about 10 minutes), and then pour evenly over brownies.

Smooth semisweet topping with spatula, completely covering milk chocolate layer. Refrigerate about 90 minutes to set all layers. Remove from pan by lifting parchment paper. Cut into squares.

Emily Carrara

Nutrition facts per serving:

535 calories, 36 g fat, 17 g saturated fat, 54 mg cholesterol, 51 g carbohydrates, 41 g sugars, 10 g protein, 210 mg sodium, 4 g fiber



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