Peanut Butter Brownies
For proof that peanut butter and chocolate are meant to be together look no further than this recipe for Peanut Butter Brownies. Chewy and fudgy, the brownie base is topped with a thick layer of peanut butter filling then finished with a chocolaty ganache.
Equipment
- 8 x 8 metal baking pan
Ingredients
Brownies
- 8 Tbsp unsalted butter
- 8 ounces dark chocolate baking bar 70% cacao
- 1 1/2 cups dark brown sugar packed
- 3 large eggs room temperature
- 1 tsp vanilla extract pure
- 1 cup all-purpose flour unbleached
- 1/4 cup cocoa powder
- 1/4 tsp sea salt fine
Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter room temperature
- 1 cup powdered sugar
- 1/8 tsp sea salt fine
- 2 tsp milk
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1 Tbsp unsalted butter
- 1/2 cup heavy cream
Instructions
Brownies
- Preheat oven to 350 degrees. Coat an 8 x 8 metal baking pan with nonstick spray than line with parchment paper. Set aside.
- Chop dark chocolate bar then melt with butter in a large microwave-safe bowl in 30 second increments, stirring after each until blended and smooth.
- Add brown sugar to bowl then whisk vigorously.
- Set aside to cool for 10 minutes.
- Add eggs, one at a time, whisking vigorously after each addition until incorporated.
- Add vanilla then whisk until combined. Set aside.
- In a separate bowl, sift together flour, cocoa powder and salt.
- Add dry ingredients to wet, stirring with a spoon until just combined. Batter will be thick, avoid overmixing.
- Pour brownie batter into prepared baking pan, smooth top with a spatula then bake for 20 to 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Take care to avoid overbaking.
- Place pan on a wire rack to cool completely (approximately 1 hour) before frosting with peanut butter filling.
Peanut Butter Filling
- Beat peanut butter and butter with an electric mixer until smooth and creamy.
- Add powdered sugar, salt and milk. Continue beating until evenly combined.
- Spread peanut butter filling atop cooled brownies. Smooth with an offset spatula then place in the refrigerator to set while you prepare the ganache.
Chocolate Ganache
- Place chocolate chips and butter in a heat safe bowl. Set aside.
- In a small saucepan, bring heavy whipping cream to a simmer over medium heat.
- Pour hot cream over chocolate chips and allow the mixture to sit undisturbed for 5 minutes then stir until melted and evenly combined.
- Spread ganache over brownies, smooth with an offset spatula then refrigerate until chocolate is set, approximately 20 minutes.
Serve and Store
- Cut brownies into squares, cleaning knife with hot water in between cuts for clean lines.
- If desired, garnish brownies with chopped nuts.
- Cover and store leftovers in the refrigerator up to 5 days. Bring brownies to room temperature before serving.