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Come Party With Me: Super Bowl — Dessert


The ideal dessert for Super Bowl is something that can be made in advance: that way you won't miss a minute of the game! I prefer a deliciously decadent dessert that can be consumed without the aid of a knife and fork. Rich chocolate brownies with a layer of peanut butter frosting and chocolate ganache are so scrumptious they're sinful! Make the cake-like dish the night before the party to allow plenty of time to chill.

If you don't want to serve a chocolaty treat, consider lemon cheesecake squares — another Super Bowl-worthy dessert that's best made ahead of the game. Otherwise, for the brownie recipe,

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Peanut Butter and Fudge Brownies With Salted Peanuts

Peanut Butter and Fudge Brownies With Salted Peanuts

Peanut Butter and Fudge Brownies With Salted Peanuts

Ingredients

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

Directions

  1. For brownies: position rack in center of oven and preheat to 325°F. Line 13-x-9-x-2-inch metal baking pan with foil, leaving long overhang; butter foil.
  2. Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat.
  3. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan.
  4. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
  5. 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.
  6. Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover.
  7. Chill until set, about 1 1/2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
  8. Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Makes 30 brownies.

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