Ingredients
Brownie Base
- ½ cup dark chocolate, chopped
- 10 tablespoons unsalted butter
- 1 ¼ cups light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup cocoa powder (60-70% cocoa, Dutch processed preferred)
- ½ cup all-purpose flour
- ½ teaspoon salt
Peanut Butter Layer
- 1 cup creamy peanut butter (not natural-style)
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt (optional, depending on peanut butter)
Chocolate Ganache Topping
- 1 cup semi-sweet chocolate chips or chopped chocolate (about 6 ounces)
- ½ cup heavy cream
- 1 tablespoon unsalted butter (optional, for shine)
- Pinch of salt (optional)
Instructions
- Prepare Brownie Base: Preheat your oven to 325°F (163°C). Line an 8×8 or 9×9-inch baking pan with parchment paper to prevent sticking. Melt the butter and chopped dark chocolate together either over low heat on the stove or in short bursts in the microwave, stirring till smooth. Add the light brown sugar and continue stirring until the mixture becomes glossy. Whisk in the eggs and vanilla extract until the batter thickens slightly. Sift together flour, cocoa powder, and salt, then gently fold into the wet ingredients until just combined, being careful not to overmix. Spread the batter evenly into your prepared pan and smooth the top. Bake for 45–55 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let cool completely in the pan before proceeding.
- Make Peanut Butter Layer: In a mixing bowl, beat the creamy peanut butter with softened butter until smooth and fluffy. Add vanilla extract and salt if using, then gradually beat in the sifted powdered sugar until the mixture is thick and spreadable. Evenly spread this peanut butter layer over the cooled brownie base using an offset spatula. Place in the refrigerator to chill for 15–30 minutes to set.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan or microwave just until it begins to simmer, but does not boil. Pour the hot cream over the semi-sweet chocolate in a heatproof bowl and let sit for 1–2 minutes to melt the chocolate. Stir gently until the ganache is smooth and glossy. For extra shine, stir in the unsalted butter and a pinch of salt if desired. Allow the ganache to cool for 5–10 minutes to thicken slightly, then pour it evenly over the chilled peanut butter layer. Spread gently to cover the surface, then refrigerate for at least 1 hour until firmly set.
- Serve: Once set, slice the brownies into 16 squares and enjoy the perfect balance of rich chocolate and creamy peanut butter in each bite.
Notes
- You can substitute your favorite brownie box mix for the base, just add 2 eggs for extra moistness and proceed with the peanut butter layer and ganache as directed.
- Make sure not to overmix the brownie batter to keep the texture moist and tender.
- The optional salt in the peanut butter layer and ganache enhances the flavors but can be omitted if preferred.
- Use an offset spatula for an even, smooth spread of the peanut butter and ganache layers.
- Chilling times are important to ensure the layers set properly and the brownies slice cleanly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
