Recipes

Preheat oven to 350ºF. Lightly spray the Baker’s Edge with non-stick cooking spray.

First, make the brownie base. In a medium bowl, sitting over a simmering pot of

water (make sure the bottom of the bowl does not touch the water) melt the butter

and chocolate, stirring occasionally until melted and then remove from the heat. Stir

in the sugar to the chocolate mixture. Stir in one egg at a time followed by the vanilla

extract. Stir in the flour and salt, just until combined. Fold in the chopped peanuts.

Pour into the prepared pan and bake for 35 minutes or until a toothpick inserted in it

comes out clean. Cool completely in the pan.

To make the peanut butter layer, combine the peanut butter and butter in a small

bowl until smooth and creamy. Stir in the powdered sugar and salt. Finally, stir in

the milk and vanilla extract. Spread this on top of the brownies.

To prepare the ganache, melt the chocolate and butter in a medium bowl, sitting over

a simmering pot of water (make sure the bottom of the bowl does not touch the

water), stirring occasionally. Once it is melted and smooth, pour it on top of the

peanut butter layer and spread evenly. Refrigerate until the ganache is set.