Peanut brownie torte

1 Servings

Ingredients

Quantity Ingredient
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons Smooth peanut butter
1 tablespoon Unsalted butter
1 large Egg
¼ cup Sugar
½ teaspoon Vanilla
2 tablespoons All purpose flour
½ cup Chopped unsalted dry roasted peanuts
Vanilla ice cream

Directions

ACCOMPANIMENT

Butter and flour an 8-inch round cake pan. In a small metal bowl set over barely simmering water melt ¾ cup of the chocolate chips, peanut butter, and the butter, stirring until the mixture is smooth. In a bowl, whisk together the egg, sugar, and vanilla until the mixture is foamy, whisk in the chocolate mixture and a pinch of salt, whisking until the mixture is smooth, and fold in the flour, remaining ¼ cup chocolate chops, and the peanuts. Spoon the batter into the pan, spreading it evenly, and bake the torte in the middle of a preheated 350 degree oven for 15 minutes to 20 minutes, or until a tester comes out with some crumbs adhering to it.

Transfer the torte to a rack, let it cool for 10 minutes, and serve it warm, cut into wedges, with the ice cream.

Yield: one 8-inch torte

Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9083 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Apr 4, 1998

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