November 15, 2011



WELCOME TO COMPARTÉS CHOCOLATIER LOS ANGELES

compartes los angeles chocolate storeCompartes Chocolatier luxury gourmet chocolate is known as some of the best chocolate in the world. Handmade in Los Angeles in small batches from premium gourmet chocolate and all natural organic ingredients, our gourmet chocolate confectionschocolate truffles, chocolate dipped fruits and gourmet chocolate bars are true chocolate works of edible art.

Explore our gourmet chocolate selections of luxury chocolate for holiday chocolate giftscorporate gifts (and custom chocolates), organic chocolate and artisan chocolates. Visit our Los Angeles Chocolate Boutique, an LA chocolate tradition since 1950 or shop our gourmet chocolate online.
Compartes gourmet chocolates are a one of a kind chocolate gift.

Chocolate Recipe: Honey Peanut Butter Sea Salt BROWNIES

Compartes Honey + Peanut Butter + Sea Salt and Fudge Brownies

Peanut-studded brownies, Compartes homemade-from-scratch peanut butter frosting and our luxury chocolate ganache...what better way to savor the PB-chocolate combo than these? We think you must get thee to the kitchen and make immediately!
 
Makes 30

 

INGREDIENTS

Recommendation:
Substitute bittersweet/semisweet chocolate with some of our 4oz 77% single-origin organic dark chocolate bars

Brownies

3/4 cup (1 1/2 sticks) butter (use salted for added flavor)
7 ounces bittersweet or semisweet chocolate, chopped (see our recommendation)
3 ounces unsweetened chocolate, chopped
3/4 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 & Ganache

3/4 cup Compartes Peanut Butter
1/2 cup (1 stick) butter, divided, room temperature
1/4 cup powdered sugar
1/8 teaspoon salt
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped (see our recommendation)

 

PREPARATION

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.

Frosting & Ganache

Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar and salt, 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.

Recipe adapted from Bon Appetit


Jonathan Grahm
Jonathan Grahm

Author