The Ultimate Brownie

Kir Jensen’s Ultimate Brownie

INGREDIENTS:

For the brownies:

  • 1 1/3 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa powder
  • 1/2 teaspoon fine sea salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed light or dark brown sugar
  • 2 tablespoons crème fraîche or sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature

For the coffee syrup:

  • 1/4 cup strong-brewed coffee
  • 1/4 cup granulated sugar

To assemble:

  • 1/2 recipe Chocolate Ganache (recipe below)
  • Fruity or grassy extra-virgin olive oil (look for one made with arbequina olives)
  • Flaky sea salt

METHOD:

For the brownies:

  1. Heat the oven to 180°C (350°F) and arrange a rack in the middle. Place 18 paper cupcake liners into 2 (12-well) muffin pans (you will have empty wells).
  2. Whisk together the flour, cocoa powder, and salt in a medium bowl. Set aside.
  3. Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until fluffy, about 3 minutes. Using a rubber spatula, scrape down the sides of the bowl and the paddle. Return the mixer to medium-high speed, add the sugars, and mix until light in color and fluffy, about 2 minutes. Scrape down the sides of the bowl and the paddle. Return to medium-high speed, add the crème fraîche and vanilla, then add the eggs 1 at a time and mix until evenly combined. Scrape down the sides of the bowl and the paddle. Turn the mixer to low speed, add the flour-cocoa mixture, and mix until just combined. Remove the bowl from the mixer and stir the batter a few times to incorporate any remaining streaks of flour.
  4. Divide the batter evenly among the lined wells (they will be almost full). Bake the pans side by side, rotating them from back to front once during baking, until the edges of the brownies are puffed and set and the centers look slightly undercooked (but not raw), about 20 to 25 minutes. Meanwhile, prepare the coffee syrup.

For the coffee syrup:

  1. Place the coffee and sugar in a small saucepan and bring to a boil over high heat. Let boil for about 1 minute, then remove from the heat. Set aside.

To assemble:

  1. When the brownies are done baking, lightly brush them with the coffee syrup while they’re still hot. (You will have some syrup left over.) Set the muffin pans on a wire rack and let them cool for at least 10 minutes, then remove the brownies from the pans to finish cooling on the rack.
  2. Once the brownies are cool, divide the ganache among them, placing it in the indentations of the brownies. Just before serving, drizzle each brownie with olive oil and sprinkle it with a pinch of the flaky sea salt.

Chocolate Ganache Recipe

Basic Chocolate Ganache

INGREDIENTS:

  • 8 ounces semisweet chocolate, coarsely chopped
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, at room temperature

METHOD:

  1. Place chocolate in a medium heatproof bowl; set aside.
  2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
  3. Add butter and stir until smooth. Let cool slightly before using.

Blackberry Chiffon Pie

Blackberry Chiffon Pie

INGREDIENTS:

For the crust:

  • 6 ounces vanilla wafer cookies, such as Nabisco Nilla Wafers (about 46 cookies)
  • 4 tablespoons unsalted butter (1/2 stick), melted

For the chiffon filling:

  • 2 tablespoons water
  • 1 1/2 teaspoons unflavored gelatin
  • 1 pound blackberries (about 3 1/2 cups)
  • 1/2 cup granulated sugar
  • 1 teaspoon packed, finely grated lime zest (from about 1 medium lime)
  • 1 tablespoon freshly squeezed lime juice
  • 1/8 teaspoon fine salt
  • 3 large egg whites, at room temperature

To assemble:

  • 1 1/2 cups cold heavy cream
  • 1 tablespoon granulated sugar
  • 2 ounces blackberries (about 1/3 cup)

METHOD:

For the crust:

  1. Heat the oven to 160°C (325°F) and arrange a rack in the middle.
  2. Place the cookies in a food processor fitted with a blade attachment and process until very fine, about 30 seconds (you should have about 1 3/4 cups). Stop the motor, add the melted butter, and pulse until combined, about 5 (1-second) pulses. (Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash the cookies into fine uniform crumbs, then transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
  3. Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a measuring cup or your fingers, press firmly and evenly into the bottom and up the sides.
  4. Bake until fragrant and slightly darkened in color, about 10 minutes. Remove the pie plate to a wire rack and set aside to cool. Meanwhile, make the chiffon filling.

For the chiffon filling:

  1. Place the water in a small bowl and sprinkle the gelatin evenly over the surface; set aside.
  2. Place the blackberries, 1/4 cup of the sugar, the zest, juice, and salt in a medium saucepan and stir to coat the blackberries in sugar. Mash the berries completely with a potato masher to release their juices, then bring to a rapid simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the berries are soft and falling apart and the liquid has thickened slightly, about 10 minutes. Meanwhile, place a fine-mesh strainer over a large bowl; set aside.
  3. Pour the blackberry mixture through the strainer. Using a rubber spatula, push on the blackberry solids and scrape the underside of the strainer until all of the liquid has been extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the blackberry mixture until dissolved and smooth. Set aside to cool to room temperature, about 20 minutes.
  4. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until medium peaks form, about 1 minute. With the mixer still on high speed, slowly add the remaining 1/4 cup of sugar and continue whisking until stiff, glossy peaks form, about 30 seconds total.
  5. Rewhisk the blackberry-gelatin mixture, add half of the beaten egg whites to the bowl, and whisk until just combined. Add the remaining egg whites and gently stir with a rubber spatula until just combined and no streaks or lumps of egg white remain.
  6. Transfer the chiffon filling to the prepared crust and spread it into an even layer. Refrigerate uncovered until set, at least 1 hour. (If refrigerating overnight, cover lightly with plastic wrap once the chiffon filling is set.)

To assemble:

  1. When ready to serve, chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add the cream and sugar to the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk until medium peaks form, about 3 to 4 minutes.)
  2. Spread the whipped cream evenly over the pie, arrange the blackberries stem-side down in a tight cluster in the center of the pie, and serve immediately.

Black Forest Yule Stump Cake

Black Forest Yule Stump Cake

INGREDIENTS:

For the cake:

  • 1 1/4 cups water
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/2 cup Dutch-process cocoa powder
  • 1 3/4 cups all-purpose flour, plus more as needed
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
  • 1 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract

For the cherries and syrup:

  • 1 (15-ounce) can dark sweet cherries in heavy syrup
  • 2 tablespoons kirsch or cherry-flavored liqueur
  • 1 tablespoon freshly squeezed lemon juice

For the whipped cream filling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup cold heavy cream
  • 1/2 teaspoon vanilla extract

To assemble:

  • 2 recipes Bittersweet Chocolate Frosting (recipe below)
  • 10 (2- to 3-inch) fresh rosemary branches
  • 1 large egg white, at room temperature
  • Powdered sugar, for dusting
  • 10 fresh cranberries

METHOD:

For the cake:

  1. Heat the oven to 180°C (350°F) and arrange a rack in the middle. Cut out 2 (8-inch) rounds of parchment paper. Coat 2 (8-inch) cake pans with butter, place the rounds in the pans, and coat the parchment with more butter. Coat the pans and parchment with flour and tap out any excess; set aside.
  2. Bring the water to a boil over high heat in a medium saucepan. Remove from the heat, add the chocolate and cocoa, and whisk until smooth; set aside to cool for 10 minutes.
  3. Whisk together the measured flour, baking soda, and salt in a medium bowl until combined; set aside.
  4. Place the measured butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and light in color, about 5 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
  5. Return the mixer to medium speed. Add the eggs 1 at a time, letting each incorporate fully before adding the next. Add the sour cream and vanilla and beat until just combined (the mixture will look slightly curdled). Stop the mixer and scrape down the sides of the bowl and the paddle.
  6. Add a third of the reserved flour mixture and turn the mixer to low speed, mixing until the flour is just incorporated. Add half of the cooled chocolate mixture and mix until just incorporated. Continue with the remaining flour mixture and chocolate mixture, alternating between each and ending with the flour, until all of the ingredients are incorporated and the mixture is smooth. Stop the mixer, remove the bowl, and stir in any remaining flour streaks by hand, making sure to scrape the bottom of the bowl.
  7. Divide the batter evenly between the prepared pans and spread it into even layers. Bake them side by side on the rack for 15 minutes. Rotate the pans from left to right and continue baking until the cake edges slightly pull away from the pans and a cake tester or toothpick inserted into the center comes out dry with just a few crumbs, about 14 to 15 minutes more.
  8. Remove the pans from the oven and let them cool on a wire rack for 45 minutes. Run a knife around the perimeter of each cake, turn them out onto the rack, and slowly peel off and discard the parchment rounds. Flip the cakes over and let them cool completely. Meanwhile, make the syrup.

For the cherries and syrup:

  1. Place a fine-mesh strainer over a small saucepan and pour the cherries and their syrup through the strainer. Cut the cherries in half and place them in a medium bowl.
  2. Bring the syrup to a boil over medium-high heat. Reduce the heat to medium low and simmer until reduced to 1/3 cup, about 10 to 12 minutes. Remove from the heat and stir in the kirsch and lemon juice.
  3. Add 2 tablespoons of the syrup to the reserved cherries and stir to combine; set aside. Set aside the remaining syrup until ready to assemble the cake, letting it cool completely, about 30 minutes. Meanwhile, make the whipped cream filling.

For the whipped cream filling:

  1. Place the sugar and cornstarch in a small saucepan. While stirring constantly, pour in 1/4 cup of the cream. Place the pan over medium heat and, stirring constantly, bring to a boil. Remove from the heat, stir in the vanilla, and let cool completely, about 30 minutes. Meanwhile, place the remaining 3/4 cup cream in the bowl of a stand mixer and refrigerate.
  2. When the cornstarch-cream mixture has cooled, fit the chilled bowl of cream onto the stand mixer. Using the whisk attachment, whisk on high speed until tracks begin to show in the cream, about 40 seconds. Add the cornstarch-cream mixture and continue whisking until stiff peaks form, about 30 seconds more. Refrigerate until ready to assemble the cake.

To assemble:

  1. When the cakes are cool, use a serrated knife to trim a thin layer from the top of each to expose the interior; discard the scraps and set the cakes aside.
  2. Using a skewer, poke holes all over the tops of the cakes, going about halfway through the layers.
  3. Place 1 cake layer cut-side up on a cake stand or serving plate. Use a pastry brush to brush half of the reserved syrup over the cake. Spread half of the whipped cream evenly over top of that, leaving a 3/4-inch border.
  4. Using a slotted spoon, evenly scatter the reserved cherries over the cream, leaving any syrup in the bowl.
  5. Dollop the remaining whipped cream over the cherries and spread it into an even layer, leaving a 3/4-inch border.
  6. Place the second cake round cut-side up on top of the whipped cream and press down gently.
  7. Brush the cake with the remaining half of the syrup.
  8. Using all of the frosting, evenly coat the top and sides of the cake. To create the tree-stump effect, use the tip of an offset spatula to make shallow vertical lines in the side of the cake, spacing the lines about 1/2 inch apart and wiping the spatula clean on a moist paper towel every few swipes.
  9. Then use a table knife to make deeper, thinner vertical lines in the shallow swipes, spacing them about 1 inch apart.
  10. Using the tines of a fork, draw concentric circles in the frosting on top of the cake.
  11. Brush the rosemary branches all over with the egg white and place them on a large plate. Dust them with powdered sugar until completely coated, shaking off the excess. Decorate the cake with the rosemary and cranberries
  12. Serve immediately or refrigerate for up to 1 day. If refrigerated, let the cake sit at room temperature for 1 hour before serving.

Bittersweet Chocolate Frosting

INGREDIENTS:

  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
  • 1 1/3 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 3 ounces unsweetened chocolate, melted and slightly cooled

METHOD:

  1. Beat butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
  2. Stop the mixer and add powdered sugar. Turn the mixer to low, then gradually increase the speed until the powdered sugar is completely incorporated.
  3. Turn the mixer off and add vanilla and chocolate. Beat on medium-high speed until the frosting is airy and thoroughly mixed, about 3 minutes. Use to top cookies, cupcakes, or cakes.

Chocolate Mousse Pie

Chocolate Mousse Pie

INGREDIENTS:

For the chocolate cookie crust:

  • 6 ounces chocolate cookie wafers (about 25 wafers), such as Nabisco Famous Chocolate Wafers
  • 4 tablespoons unsalted butter (1/2 stick), melted and slightly cooled

For the chocolate mousse:

  • 5 ounces semisweet chocolate, coarsely chopped
  • 1 cup cold heavy cream
  • 3 large egg whites (no traces of yolk), at room temperature

For the whipped cream:

  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cold heavy cream
  • 1 (1-ounce) piece semisweet chocolate, for garnish

METHOD:

For the chocolate cookie crust:

  1. Heat the oven to 180°C (350°F) and arrange a rack in the middle.
  2. Place the cookies in a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you will need 1 1/2 cups). (Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
  3. Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before making the filling, about 40 minutes.

For the chocolate mousse:

  1. Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
  2. Place the chopped chocolate and 1/4 cup of the cream in a large heatproof bowl. (Place the remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl isn’t touching the water. Melt the chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan, wipe any moisture from the bottom of it, and set aside to cool slightly.
  3. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (make sure the bowl and whisk have no trace of oil or fat on them, or the whites won’t whip properly). Mix on high until stiff peaks form, about 1 minute; transfer to a medium bowl and set aside. (Alternatively, you can whip the whites by hand in a large bowl for about 3 minutes.)
  4. Clean and dry the whisk attachment and mixer bowl. Place the remaining 3/4 cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute. (Alternatively, you can whisk the cream by hand in a large bowl for about 3 minutes.)
  5. Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix). Spoon the mousse into the cooled pie crust and smooth it into an even layer. Refrigerate uncovered until set, at least 2 hours.

For the whipped cream:

  1. When ready to serve, place the bowl of the stand mixer and the whisk attachment in the freezer for 10 minutes. Add the sugar, vanilla, and cream to the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can whisk the cream by hand in a large chilled bowl for about 3 to 4 minutes.) Spread or decoratively pipe the whipped cream from a pastry bag evenly over the pie.
  2. To garnish, hold the piece of chocolate with a paper towel in one hand and use a vegetable peeler to shave the desired amount over the top of the pie.

Gingersnap Sandwich Cookies with Lemon Filling

Gingersnap Sandwich Cookies with Lemon Filling

INGREDIENTS:

Makes 32 sandwich cookies

For the dough:

  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 1/2 teaspoons ground cinnamon
  • 1 3/4 teaspoons baking soda
  • 1/4 teaspoon fine salt
  • 1/3 cup plus 3/4 cup granulated sugar
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
  • 1 large egg, at room temperature
  • 1/4 cup plus 2 tablespoons blackstrap molasses
  • 2 tablespoons finely chopped crystallized ginger

For the filling:

  • 2 1/2 cups powdered sugar, sifted
  • 6 tablespoons unsalted butter (3/4 stick), at room temperature
  • 1 tablespoon finely grated lemon zest (from 1 medium lemon)
  • 1 tablespoon lemon extract
  • 1 tablespoon freshly squeezed lemon juice (from 1 medium lemon)

METHOD:

  1. Heat the oven to 160°C (325°F) and arrange the racks to divide it into thirds. Line 2 baking sheets with parchment paper; set aside.
  2. Combine the flour, ground ginger, cinnamon, baking soda, and salt in a large bowl and whisk to break up any lumps; set aside.
  3. Place 1/3 cup of the sugar in a small bowl; set aside.
  4. Place the remaining 3/4 cup of sugar and the butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until lightened in color and fluffy, about 2 minutes. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
  5. Return the mixer to medium speed, add the egg and molasses, and beat until smooth, about 1 minute. Stop the mixer and scrape down the sides and bottom of bowl. Turn the mixer to low speed, add the reserved flour mixture, and mix until the dough just comes together, about 30 seconds. Add the crystallized ginger and mix until just incorporated, about 10 seconds more.
  6. Place half of the dough on a piece of plastic wrap, wrap tightly, and refrigerate.
  7. Divide the remaining dough in the mixer bowl into 2 portions.
  8. Divide 1 of the portions into 16 rough pieces (each about 1 heaping teaspoon) and place on 1 of the prepared baking sheets.
  9. Using your hands, gently roll each piece with your fingers to form a ball. Roll the dough balls in the reserved sugar until coated all over, then evenly space them on the baking sheet; set aside.
  10. Repeat with the remaining dough in the mixing bowl and the second baking sheet.
  11. Place both sheets in the oven and bake for 6 minutes. Rotate the baking sheets front to back and top to bottom and bake until the cookies are dry to the touch and are set at the edges, about 5 to 7 minutes more. (The cookies will still be soft.)
  12. Immediately remove the cookies to a wire rack and let cool completely. Reserve the parchment paper and let the baking sheets cool for 5 to 10 minutes. Repeat with the remaining dough portion in the refrigerator.

For the filling:

  1. Place the powdered sugar, butter, and zest in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until the mixture looks crumbly. Gradually increase the speed to medium and beat until smooth, about 2 minutes. Reduce the mixer speed to low, add the lemon extract and juice, and beat until combined, about 30 seconds. Increase the speed to medium and beat until fluffy, about 1 minute more.
  2. Transfer the filling to a resealable plastic bag, push to a bottom corner, and cut a roughly 1/2-inch opening off that corner.
  3. When the cookies are completely cool, turn half of them over on their tops and pipe the filling (about 1 rounded teaspoon) on each cookie bottom. Close with the cookie tops and gently flatten. Store in an airtight container at room temperature for up to 3 days.

Espresso-Bourbon Caramel Sauce

Espresso-Bourbon Caramel Sauce

INGREDIENTS:

  • 6 tablespoons unsalted butter (3/4 stick)
  • 1 cup packed light brown sugar
  • 1 cup heavy cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons bourbon
  • 2 teaspoons instant espresso powder

METHOD:

  1. Melt the butter in a medium heavy-bottomed saucepan over medium heat. Add the brown sugar, cream, and corn syrup and stir until smooth. Bring the mixture to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes.
  2. Remove from the heat, whisk in the bourbon and espresso, and set aside until slightly cooled, about 20 minutes. Before serving, whisk the sauce until smooth.

Peanut Butter and Chocolate Cookies with Ganache Filling

Peanut Butter and Chocolate Cookies with Ganache Filling

INGREDIENTS:

For the cookies:

  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons natural unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • 1/4 cup plus 2 tablespoons packed dark brown sugar
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/3 cup natural-style creamy peanut butter (no sugar added)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

For the ganache filling:

  • 3 ounces semisweet chocolate, finely chopped
  • 1 tablespoon plus 1 teaspoon natural-style creamy peanut butter (no sugar added)
  • 1/4 cup plus 1 tablespoon heavy cream

To garnish:

  • 2 tablespoons roasted, salted peanuts, finely chopped

METHOD:

For the cookies:

  1. Heat the oven to 180°C(350°F) and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.
  2. Combine the flour, cocoa, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
  3. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until lightened in color and fluffy, about 3 to 4 minutes. Stop the mixer and scrape down the beater and sides of the bowl with a rubber spatula.
  4. Add the peanut butter, egg, and vanilla and mix on medium speed until smooth, about 1 minute. Reduce the speed to low, add the reserved flour mixture, and mix just until the dough comes together.
  5. Scoop 16 level tablespoons onto each prepared baking sheet. Roll each portion between your hands to form a smooth ball and place them back on the baking sheet about 1 inch apart.
  6. Bake both sheets for 8 minutes. Rotate the sheets from top to bottom and front to back and bake until the cookies are set around the edges but still soft in the center, about 6 to 7 minutes more.
  7. Remove the sheets to wire racks and immediately use the back of a round teaspoon or the end of a large-handled wooden spoon to make an indentation in the center of each cookie. Let the cookies cool completely on the baking sheets, about 10 to 15 minutes. Meanwhile, make the filling.

For the ganache filling:

  1. Place the chocolate and peanut butter in a medium heatproof bowl; set aside.
  2. Place the cream in a small saucepan over medium heat and bring to a simmer. Pour over the chocolate and peanut butter and let stand until the chocolate softens, about 5 minutes. Stir until evenly combined and smooth.
  3. Fill the indentation of each cookie with about 1 teaspoon of the ganache filling, sprinkle with the peanuts, and let sit until set, about 1 hour.