Ganache And Peanut Butter Layered Brownies
  • 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
  1. Preheat oven to 350ºF. Lightly spray the Baker’s Edge with non-stick cooking spray.
  2. First, make the brownie base. In a medium bowl, sitting over a simmering pot of
  3. water (make sure the bottom of the bowl does not touch the water) melt the butter
  4. and chocolate, stirring occasionally until melted and then remove from the heat. Stir
  5. in the sugar to the chocolate mixture. Stir in one egg at a time followed by the vanilla
  6. extract. Stir in the flour and salt, just until combined. Fold in the chopped peanuts.
  7. Pour into the prepared pan and bake for 35 minutes or until a toothpick inserted in it
  8. comes out clean. Cool completely in the pan.
  9. To make the peanut butter layer, combine the peanut butter and butter in a small
  10. bowl until smooth and creamy. Stir in the powdered sugar and salt. Finally, stir in
  11. the milk and vanilla extract. Spread this on top of the brownies.
  12. To prepare the ganache, melt the chocolate and butter in a medium bowl, sitting over
  13. a simmering pot of water (make sure the bottom of the bowl does not touch the
  14. water), stirring occasionally. Once it is melted and smooth, pour it on top of the
  15. peanut butter layer and spread evenly. Refrigerate until the ganache is set.