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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownie Base
12 tbsp unsalted butter, room temperature
10 oz bittersweet chocolate, chopped
1 1/4 cup sugar
4 eggs
2 tsp vanilla extract
1 cup flour
1/2 tsp salt
1 cup honey roasted peanuts, coarsely chopped
Peanut Butter Layer
1 cup peanut butter
4 tbsp unsalted butter, room temperature
3/4 cup powdered sugar
1/4 tsp salt
1 tbsp milk
1 tsp vanilla extract
Ganache
7 oz bittersweet chocolate
4 tbsp unsalted butter, room temperature
Preheat oven to 350. Lightly spray a 13x9 inch baking pan with non-stick cooking spray.
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.
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.
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.
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GANACHE AND PEANUT BUTTER LAYERED BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownie Base
12 tbsp unsalted butter, room temperature
10 oz bittersweet chocolate, chopped
1 1/4 cup sugar
4 eggs
2 tsp vanilla extract
1 cup flour
1/2 tsp salt
1 cup honey roasted peanuts, coarsely chopped
Peanut Butter Layer
1 cup peanut butter
4 tbsp unsalted butter, room temperature
3/4 cup powdered sugar
1/4 tsp salt
1 tbsp milk
1 tsp vanilla extract
Ganache
7 oz bittersweet chocolate
4 tbsp unsalted butter, room temperature
Preheat oven to 350. Lightly spray a 13x9 inch baking pan with non-stick cooking spray.
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.
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.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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