Recipe by Vicki Chisholm, Copley, Ohio
First place and Best of Show, EGGstra (Brownie), 2017
Baking temperature: 350 degrees
Baking time: 30-35 minutes
Yield: 18 x 12 pan
Ingredients
Brownies:
- 1 lb. butter
- 1 lb. baker’s chocolate
- 6 oz. baker’s unsweetened chocolate
- 12 oz. chocolate chips tossed in ¼ c flour
- 7 large eggs
- 2 T vanilla
- 2 ¼ c sugar
- 1 c unbleached flour
- 1 T baking powder
- 1 t salt
Peanut Butter Center:
- ¾ c peanut butter
- ½ c butter
- 2 ¼ c powdered sugar
- 2 T milk
- 1 t vanilla
Ganache:
- 8 oz. heavy whipping cream
- 8 oz. chocolate
Fudge Frosting:
- ½ c Dutch cocoa powder
- ½ c boiling water
- 4 ½ sticks butter
- 1 ½ c powdered sugar
- 1 ½ lb. chocolate
Caramel sauce:
- ¾ c sugar
- 3 T water
- 1 T butter
- 3 T heavy whipping cream
- ½ t vanilla
- Sea salt
Instructions
Brownies:
- Melt butter and baker’s chocolates. Stir eggs, vanilla and sugar and add to chocolate mixture. Cool to room temperature
- Sift flour, baking powder and salt. Add to cooled mixture. Stir in chocolate chips/flour. Bake for 30-35 minutes
Peanut Butter Center:
Ganache:
- Heat cream, then add chocolate. Stir to melt
Fudge frosting:
- Add cocoa powder to boiling water and stir and cool to room temperature. Melt the 1 ½ of chocolate, also bring to room temperature
- Beat the butter and powdered sugar until light and fluffy. Add the 1 ½ lbs. melted chocolate, then add the cocoa powder mixture. Beat to smooth consistency
Caramel Sauce:
- Boil water and add sugar, making sure completely dissolved
- Swirl around pan until a nice yellowish brown color. Do not stir!
- Take off heat and add butter swirling until melted
- Add the whipping cream and vanilla. Drizzle on brownies and sprinkle with sea salt
Stacking brownie: brownie, fudge frosting, peanut butter, ganache, caramel sauce and salt