Peanut Brownie Torte

Ingrients & Directions

1 c (6 ounces) semisweet
-chocolate chips
2 tb Smooth peanut butter
1 tb Unsalted butter
1 lg Egg
1/4 c Sugar
1/2 ts Vanilla
2 tb All purpose flour
1/2 c Chopped unsalted dry roasted

Vanilla ice cream

Butter and flour an 8-inch round cake pan. In a small metal bowl set over
barely simmering water melt 3/4 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 1/4 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
1 Servings

Add a Comment

Your email address will not be published. Required fields are marked *