Buckeye Brownies Chocolate Peanut (Print Version)
Layers of fudgy chocolate, creamy peanut butter, and a glossy ganache all stacked up for one dreamy dessert.
# Ingredients:
→ Brownie base
01 -
½ teaspoon baking powder
02 -
½ teaspoon kosher salt
03 -
1 cup all-purpose flour
04 -
¾ cup unsweetened cocoa powder
05 -
1 teaspoon pure vanilla extract
06 -
4 large eggs
07 -
2 cups granulated sugar
08 -
½ cup semi-sweet chocolate chips
09 -
1 cup unsalted butter
→ Peanut butter middle
10 -
3 cups powdered sugar
11 -
1 teaspoon pure vanilla extract
12 -
1 ½ cups creamy peanut butter
13 -
¾ cup unsalted butter, melted
→ Ganache topping
14 -
6 tablespoons heavy whipping cream
15 -
1 ½ cups dark chocolate chips
# Steps:
01 -
Pop the whole pan in the fridge for a couple hours so they set up. Slice into squares while they’re still cold and enjoy every bite.
02 -
Evenly pour and smooth that silky ganache all over the solid peanut butter layer to cover it up.
03 -
Toss chocolate chips and heavy cream in a small, microwave-safe bowl. Warm in the microwave for about a minute, then mix until you’ve got a glossy sauce.
04 -
Gently press the peanut butter mix overtop the still-warm brownies, spreading it out with your fingers for a nice, flat layer.
05 -
Use a mixing bowl and throw in melted butter, vanilla, powdered sugar, and peanut butter. Beat it all up until it’s totally blended and smooth.
06 -
Transfer your batter into the lined baking dish. Place in the oven, bake for 23 to 25 minutes, then let them cool off a bit.
07 -
Now dump in the cocoa, flour, baking powder, and salt. Mix just until everything’s blended and you don’t see any dry stuff left.
08 -
Add eggs one at a time, stirring each in fully before moving to the next. Pour in the vanilla and give it another good mix.
09 -
Put butter in a medium saucepan over medium heat to melt. Pull off the heat, stir in chocolate chips and sugar till you have a smooth, melty blend.
10 -
Set your oven to 350°F (175°C). Put parchment paper in a 13x9 baking dish. Set it aside so it’s ready when you are.
# Notes:
01 -
Regular creamy peanut butter works best. Skip the natural or sugar-free versions so the filling stays fluffy.
02 -
Pop the leftover bars in a sealed container in the fridge for up to five days, or keep ‘em in the freezer for three months.