Chocolate Peanut Fudge Brownies with Crème Anglaise

Preparation Time: 1 hour
Servings: 16


Chocolate Peanut Fudge Brownies
8 ounces butter
1 pound sugar
4 whole eggs
6 ounces bittersweet chocolate, melted to about 110 degrees
6 1/2 ounces bread flour
1/4 cup cocoa
1/8 teaspoon salt
6 ounces peanuts, chopped
1 teaspoon Ancho chili powder (optional)


1. Combine butter and sugar in a mixer and beat until the mixture is creamed and smooth.
2. Continue to mix on medium speed and add eggs one at a time. Scrape down the bowl between additions.
3. Melt the chocolate in a double boiler configuration or very carefully using short bursts of stirring melt in a microwave oven. Watch the temperature so it doesn’t overheat.
4. Add the chocolate to the mixer all at once and mix into batter mixture. Scrape down the bowl after mixing the chocolate.
5. Sift the dry ingredients together and add all at once to the mixer. Mix on low speed until just incorporated.
6. Add the peanuts and mix until blended.
7. Using a non-stick baking pan or one lined with parchment paper, pour out the batter and smooth with an offset spatula. Bake at 350 degrees for 35-40 minutes, or until toothpick comes out clean when pierced in the middle. Remove and let cool on a rack.

Crème Anglaise
1 cup half and half
3 egg yolks
2 ounces sugar
1/2 vanilla bean sliced in half lengthwise (you can substitute 1/2 teaspoon vanilla extract)


1. Set up a double boiler. (A large bowl over a pan of simmering water works. Just don’t let the water touch the pan.)
2. Place all ingredients in the bowl and whisk. Place bowl over the boiler and continue to whisk using a thermometer in your other hand to measure the temperature. Bring the mixture up to 185 degrees. Remove immediately from the double boiler and continue to whisk to help the mixture cool off faster. If using a vanilla bean, lightly scrape the seeds out of the bean and stir into mixture. This can also be done over an ice bath. Mixture can be served warm or poured into a container and cooled for future use.

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