peanut butter & fleur de sel brownies

| ingredients |

for brownies:

10 tablespoons (1 1/4 sticks) butter

1 cup sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or dutch-process)

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 cold large eggs

1/2 cup all-purpose flour

for frosting:

6 tablespoons (3/4 stick) softened butter

3/4 cup peanut butter

1 cup powdered sugar

1 teaspoon maldon or fleur de sel.

| directions |

prepare an 8 inch square pan.

butter and line the bottom and sides

of the baking pan with parchment paper,

leaving an overhang on two opposite side.

butter parchment as wel.

preheat your oven to 325 degrees F

combine the butter, sugar, cocoa, and salt

in a heat-proof bowl and place over

a large pot of simmering water

the bottom of the bowl should rest

in the pot but not touch the water

stir over medium heat. when the butter is just about melted

remove the bowl and let the residual heat

continue do the rest

at this point the mixture should feel warm,

not hot to the touch. If hot, wait until warm to add the eggs

add the eggs, one at a time, stirring until each egg is fully

 incorporated before adding the next ingredient

stir in the vanilla. add the flour, and stir about 40 times

until the flour is completely incorporated

and the batter is smooth and shiny

spread the batter evenly into the prepared pan

and bake 20 to 25 minutes, or until a toothpick inserted

 in the middle comes out with a few moist crumbs

 let cool completely on a wire rack

to prepare the frosting, cream the butter and the peanut butter

until combined. slowly stir in the powdered sugar

until completely incorporated

spread over cooled brownies

and sprinkle with flake salt (maldon) or fleur de sel

| enjoy |
anytime during the weekend when in need of a delicious treat

                                                                         *via love and olive oil