GANACHE AND PEANUT BUTTER LAYERED BROWNIES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 12 tbls Unsalted Butter, room temperature
  • 10 oz Bittersweet Chocolate, chopped
  • 1 ¼ cup Sugar
  • 4 ea Eggs
  • 2 tsp Vanilla Extract
  • 1 cup All Purpose Flour
  • ½ tsp Salt
  • 1 cup Honey Roasted Peanuts, coarsely chopped
  • Peanut Butter Layer Ingredients
  • 1 cup Peanut Butter
  • 4 Tbls Unsalted Butter, room temperature
  • ¾ cup Powdered Sugar
  • ¼ tsp Salt
  • 1 Tbls Milk
  • 1 tsp Vanilla Extract
  • Ganache Ingredients
  • 7 oz Bittersweet Chocolate
  • 4 Tbls Unsalted Butter, room temperature

Directions

  • 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.

Notes

Categories: Dessert 
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