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August 29: Lunchbreak - Blue Ribbon Quadruple Layer Brownies

Emily Carrara

Blue Ribbon Quadruple Layer Brownies

10 Tablespoons unsalted butter
1 cup Ghirardelli Unsweetened Natural Cocoa Powder
1/2 teaspoon salt
1 1/3 cups sugar
1 1/2 teaspoons vanilla extract
2 eggs, room temperature
2/3 cup all-purpose flour
1 1/2 cups Ghirardelli Milk Chocolate Chips

Butter Cream:
1 cup creamy peanut butter
1/2 stick unsalted butter, room temperature
1 cup powdered sugar
1/4 teaspoon salt
1 Tablespoon milk
1 teaspoon vanilla extract

2 cups salted cocktail peanuts
1 1/2 cups Ghirardelli Milk Chocolate Chips
2 cups Ghirardelli Semi-Sweet Chocolate Chips
7 Tablespoons unsalted butter

Preheat oven to 325 degrees F. For brownie base, melt the butter in a double boiler. Separately, combine the cocoa powder, salt and sugar and whisk into the melted butter until sugar is fully dissolved, about 5-7 minutes. Mixture will get fudge-like and pull away from the bowl into a ball. Remove from heat and mix for an additional 1 minute. Line the bottom and sides of a 9x13 inch baking pan with parchment paper while you allow mixture to cool slightly. (Leave about 2 inches of overhang on the two opposite sides to lift out of pan once complete.) Grease the parchment paper well. Stir vanilla, then eggs, one at a time, into the fudge mixture, making a shiny and well blended batter. Mix in flour until fully incorporated. Beat the batter vigorously for approximately 50 strokes. Fold in the Ghirardelli milk chocolate chips. Spread the thick batter evenly in the lined pan. Bake 20 minutes or until they set and have a nice crust. Cool completely on a wire rack, about 45 minutes. Butter cream layer: blend the peanut butter and butter; add the powdered sugar, salt and mix well. Add milk, vanilla, blend well and spread on top of the cooled brownies. Sprinkle peanuts on top and press into butter cream layer. Refrigerate and melt the Ghirardelli milk chocolate chips and spread evenly over peanut layer. Refrigerate to harden. Then melt the Ghirardelli semi-sweet chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Cool slightly, about 10 minutes, then pour evenly over brownies. Smooth out with a spatula, completely covering the milk chocolate. Refrigerate to set, about 1 1/2 hours. Remove from pan and cut into squares to serve. Makes 12 large or 24 small brownies.

Recipe from Emily Carrara, Ghirardelli Chocolate Championship, DuPage County Fair

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