Chocolate Covered and Peanut Butter Frosted Dark Chocolate Brownie

Sometimes one really wants a rich and decadent dessert treat. This brownie definitely covers that desire. It is by no means healthy in any way but it only takes one slice to sate even the most dedicated sweet tooth. The dark chocolate and coffee flavor helps it to have a real depth of flavor and not merely be cloyingly sweet. A glass of cold milk is a perfect pairing for this dessert treat. Every time I have made this at my home our guests have asked to take some home with them so it is always a huge success. I make it in three distinct processes. I make the brownie and while it is baking I make the frosting. Then, I let the brownie cool completely and frost it. Lastly, I melt the chocolate and cover it and let it harden before slicing and serving.

Brownie

Ingredients:

• 1 C Butter
• ½ C fine ground coffee
• 8 ounces, weight Unsweetened Chocolate
• 1/4 cup Unsweetened Cocoa Powder
• 2 C Sugar
• 1 TBSP Vanilla
• 3 whole Large Eggs plus 1 egg yolk
• 1-1/4 cup Flour

Method:

• Preheat oven to 325 degrees
• Melt butter over medium-low heat being sure not to allow it to bubble
• Stir in coffee and remove from heat and allow to infuse for 7-8 minutes
• Pour through a China cap strainer or fine mesh strainer pressing the liquid from the grounds
• Melt the chocolate into the butter over low heat while whisking
• Whisk in the cocoa powder
• Remove from heat
• Stir in sugar and vanilla
• One at a time, stir in the eggs
• Mix in the flour
• Pour batter into a greased #10 Cast Iron Skillet (Parchment paper works very well here)
• Place in the oven and bake for 45 minutes or until a toothpick comes out clean
• Remove and let cool for 10-15 minutes or so at least before turning out the brownie

Peanut Butter Frosting

Ingredients:

(These amounts are all approximate. I learned this from my mother, the chef, who never measured anything… So, I just eyeball and adjust.)

• 1 1/2 C Crisco
• 8 oz. Real Butter
• 8 oz. Cream Cheese
• 4 C Confectioner’s Sugar
• 1 C Creamy Peanut butter (Chunky would be ok and interesting as well)
• ¼ tsp almond extract
• 1 ½ tsp Clear Vanilla Extract

Method:

• Mix Crisco, butter, cream cheese and peanut butter
• Add sugar slowly while creaming the mixture (I am so glad I have my KitchenAid Stand Mixer now!)
• Whip in the almond and vanilla extracts
• Spread an even layer on the completely cooled brownie

Chocolate Covering

Ingredients:

(More approximation here…)

• Chocolate covering
• 12 oz. Chocolate Almond Bark
• 3 oz. Vanilla Almond Bark

Method:

• Microwave in a bowl for one minute
• Stir together with a whisk
• Microwave 30 seconds and stir again
• Repeat until incorporated
• Spread evenly over the top of the peanut butter frosting on the brownie
• Allow chocolate to cool and harden
• Slice and enjoy!

 

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