Sea Salt Peanut Butter Fudge Brownies

May 25, 2011 // 3:56 pm // By: Elie Ayrouth

What happens when your sweet tooth is falling asleep? Kick it with a bit of savory. That’s what our friend Rachel has done with her latest recipe for Peanut Butter Fudge-Layered Brownies with Sea Salt. The same creative baker behind The Overdose and Dark Chocolate Bacon Bark, Rachel has blessed us with yet another recipe that will flip your palette inside-out and upside down.

These brownies start with a dark chocolate “fudge-y” brownie bottom and are topped with a layer of home peanut butter fudge complete with sea salt. Here’s the entire recipe from Rachel’s blog: With Love, Rachel.

Peanut Butter Fudge-Layered Brownies with Sea Salt

1 1/4 stick butter (10 tablespoons)

1 cup organic sugar

3/4 cup + 2 tablespoons Double-Dutch dark cocoa powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 cold large eggs

1/2 cup almond flour

Preheat oven to 325F. Line a 13 by 9-in baking pan with parchment, leaving an overhang on two opposite sides. Spray the parchment with just a small amount of pan spray.

Combine the butter, sugar, cocoa, and salt in a double broiler (using the glass bowl over pan of simmering water method). *Be sure the bottom of bowl does not touch the water.

Stirring occasionally, when butter is just about melted, remove from sauce pan and let residual heat continue to melt the butter. Stir until smooth. Touch to check for temperature. It should feel warm, if HOT, wait until warm to add the eggs. Then, proceed to add eggs one at a time. Make sure that each egg is fully incorporated before adding the next. Once mixed and looks shiny, stir in the flour. Stir until flour is incorporated, but do not over stir.

Spread the batter evenly in prepared baking dish. The key is to bake this for only 20-25 minutes, allowing there to be few moist crumbs on the toothpick after a toothpick test. You want your brownies to be fudge-y. Let the brownies cool completely on a wire rack, removing by gripping parchment edges. (let it sit on parchment on top of wire rack)

Once cool you can layer the peanut butter.

Peanut Butter fudge layer

6 tablespoons butter (3/4 stick)

1 cup peanut butter

1 cup confectioners sugar

pinch of salt

Sea Salt for sprinkling

Cream butter and peanut butter until combined. Slowly stir/fold in the confectioner’s sugar until incorporated. The fudge should be thick, and will get a little arm work out mixing in the sugar. This is GOOD! It should be of a fudge consistency. Spread the peanut butter fudge layer evenly over the COOL brownies with your hands. Sprinkle with sea salt.