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Chef Judy Malafa formerly of Graham Elliot  Chicago, IL
Chef Judy Malafa
Graham Elliot
217 W. Huron Street
Chicago, IL 60610
(312) 624-9975

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Gooey Peanut Butter Brownie
Chef Judy Malafa formerly of Graham Elliot – Chicago, IL
Adapted by
November 2008
Yield: 32 servings

Peanut Butter Ice Cream:
2 liters (67.6 fluid ounces) milk
150 grams (5.3 ounces) sugar
12 grams (0.42 ounces) ice cream stabilizer
180 grams (6.3 ounces) trimoline
570 grams (20.1 ounces) peanut butter

1 pound butter
3 pounds plus 2 ounces chopped dark chocolate
1 fluid ounce brewed coffee

2½ cups sugar
6 pasteurized eggs
1 tablespoon vanilla paste
1 cup flour
2 teaspoon salt
2 teaspoons baking powder

Peanut Butter Filling:

8 ounces butter
2 cups peanut butter
1½ cup graham cracker crumbs
1 cup confectioners’ sugar

To Assemble and Serve:
8 bananas
Malt balls, crushed

For the Peanut Butter Ice Cream:
Heat milk to 65°C/149°F. Blend in the sugar, stabilizer, and trimoline with a hand blender and take to 75°C/167°F. Add peanut butter and blend until it reaches 85°C/185°F. Plunge into an ice bath and cool for at least 4 hours. Strain mixture while blending with hand blender and freeze base for 8 hours (or overnight). Spin in ice cream maker according to manufacturer’s directions.  (Note: Malafa freezes her base in deli cups and spins in Pacojet just before service.

For the Brownie:
Preheat convection oven to 325°F. Melt butter and 1 pound, 2 ounces of chocolate together over a water bath. Cool slightly and stir in coffee and sugar. Next stir in the eggs and vanilla. Sift together flour, salt, and baking powder and fold into mixture. Fold in remaining 2 pounds chocolate. Divide between two half sheet trays lined with parchment paper. Bake for 15 minutes. Cool in the refrigerator.

For the Peanut Butter Filling:

Melt butter and peanut butter together. Stir in the graham crumbs and confectioners’ sugar and spread into a parchment-lined half-sheet tray.

To Assemble and Serve
Flip one tray of brownies out onto a cutting board upside-down. Spread peanut butter filling on top, then top with the other brownie sheet. Trim off edges and cut into 32 pieces. Cut banana in half and slice each half horizontally. Top the flat side of a banana quarter with sugar and caramelize with a torch. Warm brownie before serving and place on plate. Top with caramelized banana and serve with a quenelle of peanut butter ice cream and crushed malt balls.

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