Peanut Butter & Fleur de Sel Brownies and My 33 Before 33

The recipe Peanut Butter & Fleur de Sel Brownies and My 33 Before 33 can be made in roughly 45 minutes. For 67 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 633 calories, 12g of protein, and 37g of fat each. It works well as a side dish. This recipe is typical of American cuisine. 38 people found this recipe to be flavorful and satisfying. A mixture of flour, salt, peanut butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by The Corner Kitchen. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so awesome spoonacular score of 33%. If you like this recipe, you might also like recipes such as Peanut Butter And Fleur De Sel Brownies, Peanut Butter Cupcakes With Chocolate Frosting And Fleur De Sel, and Black Bean Brownies with Fleur de sel – Gluten-free.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 325 degrees F.Line an 8-inch square pan with foil.Combine the butter, sugar, cocoa, and salt in a heat-proof bowl and place over a large pot of simmering water. The bottom of the bowl should rest in the pot but not touch the water.Stir over medium heat. When the butter is just about melted, remove the bowl and let the residual heat continue do the rest. Stir until smooth. At this point the mixture should feel warm, not hot to the touch. If hot, wait until warm to add the eggs.Add the eggs, one at a time, stirring until each egg is fully incorporated before adding the next. Stir in the vanilla. Add the flour, and stir about 40 times until the flour is completely incorporated and the batter is smooth and shiny.Spread the batter evenly into the prepared pan and bake 20 to 25 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs. Let cool completely on a wire rack.To prepare the frosting, cream the butter and the peanut butter until combined. Slowly stir in the powdered sugar until completely incorporated. Spread over cooled brownies and sprinkle with Fleur De Sel. (I like to chill the brownies in the fridge for a while....makes cutting them much easier and less messy). Cut into squares.From Love & Olive OIl

 

Step by step:

1. Preheat your oven to 325 degrees F.Line an 8-inch square pan with foil.

2. Combine the butter, sugar, cocoa, and salt in a heat-proof bowl and place over a large pot of simmering water. The bottom of the bowl should rest in the pot but not touch the water.Stir over medium heat. When the butter is just about melted, remove the bowl and let the residual heat continue do the rest. Stir until smooth. At this point the mixture should feel warm, not hot to the touch. If hot, wait until warm to add the eggs.

3. Add the eggs, one at a time, stirring until each egg is fully incorporated before adding the next. Stir in the vanilla.

4. Add the flour, and stir about 40 times until the flour is completely incorporated and the batter is smooth and shiny.

5. Spread the batter evenly into the prepared pan and bake 20 to 25 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs.

6. Let cool completely on a wire rack.To prepare the frosting, cream the butter and the peanut butter until combined. Slowly stir in the powdered sugar until completely incorporated.

7. Spread over cooled brownies and sprinkle with Fleur De Sel. (I like to chill the brownies in the fridge for a while....makes cutting them much easier and less messy).

8. Cut into squares.From Love & Olive OIl

Nutrition Information:

covered percent of daily need