Ganache And Peanut Butter Layered Brownies
CATEGORIES
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.