A Tale of Two Parties

Because I wouldn’t want any of you to think I’m any less crazy than I’ve previously promised, I want you to know that I’m cooking for two parties this weekend. One, an engagement party for my friend Brynn (she of the pasta making past) and her fiance, will feature an elaborate spread of tapas. The night before will be more of a casual feast—really an excuse to play Guitar Hero, an XBox game that will win you more friends than you can imagine.

You might think that this one-two punch of parties would be putting me over the edge. Well, I might be over the edge: you should see the grocery list and my various to do lists. But I am loving it. It’s the perfect way to end my winter break. (Yes, Kevin, this is a “break” for me. I swear.)

(Click “more” for the rest of the story, more photos and the recipe.)

But the key to my sanity (well, near sanity) is planning ahead. Each day this week I’ll be making anything and everything I can in advance. And I thought these brownies—which will round out Friday’s all-American menu I’ve got planned—would be the perfect project to get out of the way early on this week.

And it was, in that they’ll definitely hold up well in the fridge until Friday. But I hadn’t really considered the fact that there would be absolutely no way that I could deny Kevin a sample. Or the fact that they are calling—screaming, really—for me right this very second (it’s way, way before noon right now) asking me to eat them.

They’ve been calling to me like this since I accidentally sampled the peanut butter frosting—which became the middle of the three layers of these treats, blanketing a fudge-y layer of peanut-studded brownies and cloaked by a thin layer of bittersweet chocolate ganache. We all just have to cross our fingers that these brownies will make it to the weekend, because I might just be truly powerless against the peanut butter frosting.

But let’s not neglect the frosting’s friends, the brownie and the ganache. Each of the three layers is absolutely phenomenal on its own, but together they are truly spectacular. Really, it just seems wrong to call them brownies. The simple name belies their wonderfulness. This one recipe alone is enough to make me a Dorie Greenspan believer. I’m heading to Amazon right now to buy her much-blogged-about cookbook.

But putting aside the fact that these brownies are in grave danger of disappearing before the party for which they were meant, I’m still glad I made them in advance. Because this way, I get to share them with you today. So that you too can make them as soon as possible. And then again for a Super Bowl party. And possibly a third time for Valentine’s Day. But, I warn you: do not make them before you intend to eat them. And if you do make them in advance, good luck to you.

Peanut Butter and Fudge Brownies with Salted Peanuts
Dorie Greenspan for Bon Appetit

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

For brownies:
Position rack in center of oven and preheat to 325°F. Line 13x9x2-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. Do ahead 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.

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