• Cooking Time: 45
  • Servings: 32
  • Preparation Time: 25


I found this recipe on a blog that I frequent called Smitten Kitchen. I have only made them once but they were a hit and I will definitely be whipping them up again soon. Have a glass of milk handy!


  • For brownies:
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 1 3/4 cups sugar
  • 1 cup creamy peanut butter
  • 2 large eggs plus 1 large yolk
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 cups semisweet chocolate chips (9 ounces)
  • For ganache:
  • 1 1/2 cups semisweet chocolate chips (9 ounces)
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter, softened


  • Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
  • Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated.
  • Beat in whole eggs, egg yolk, and vanilla.
  • Reduce mixer sped to low, then mix in flour until just combined.
  • Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
  • Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.
  • Cool completely in pan on a rack, about 1 1/2 hours.
  • Make ganache: Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
  • Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
  • Spread ganache on cooled brownies and let stand until set, about 15 minutes.
  • Put chocolate chips (1 1/2 cups) in a heatproof bowl.

Categories: Brownie  Ganache 

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