Peanut Butter Brownies
These decadent triple layer brownies are the perfect dessert when you want to impress. Rich cocoa brownies serve as the base for a creamy, sweet peanut butter filling and a glossy layer of silky chocolate ganache.
Equipment
- 8 inch square baking pan
- Hand Mixer or Food Processor
Ingredients
Brownies
- 10 tablespoons unsalted butter
- 1/4 cup coffee
- 1 cup cocoa powder
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 eggs
- 1/2 cup all purpose flour
Peanut Butter Filling
- 6 ounces softened cream cheese
- 3/4 cup peanut butter
- 1 1/4 cup confectioners' sugar
Chocolate Ganache
- 1/2 cup chopped chocolate or chocolate chips
- 1/4 cup heavy cream
- 1 teapsoon corn syrup
Instructions
Brownies
- Prepare Pan: Preheat the oven to 350℉. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to create a parchment sling.
- Combine Butter, Coffee, and Cocoa Powder: Melt butter. In a large bowl, stir cocoa powder and coffee into the melted butter until smooth.
- Add Sugar, Eggs, and Vanilla: Stir in sugar until well combined. Then add the vanilla and eggs mixing well.
- Add Flour and Salt: Throughly mix the flour into the batter until well combined. Pour batter into the prepared pan.
- Bake: Bake for 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely
Peanut Butter Filling:
- Combine Ingredients: Using a hand mixer or a food processor, combine softened cream cheese, peanut butter, and sugar until smooth.
- Spread Filling: Evenly spread the peanut butter filling over the cooled brownies. Set aside.
- Chocolate Ganache
- Make Ganache: Heat heavy cream in a saucepan until hot but not boiling. Remove from heat and add chopped chocolate and corn syrup (if using). Stir until smooth and glossy.
- Spread Ganache. Using a offset spatula, evenly spread the ganache over the peanut butter layer.
Chill and Serve
- Chill: Place the assembled brownies in the fridge for at least two hours or until firm
- Cut and Serve: Lift the brownies out of the pan using the parchment sling. Use a sharp knife to cut into squares, wiping the knife clean between cuts to show off the layers.
Notes
- For extra texture, sprinkle chopped peanuts over the ganache before chilling.
- Dark chocolate can be substituted for semi-sweet in the ganache for a richer flavor.
- Use a processed Peanut Butter like Jiffy or Skippy.
- Store brownies in an airtight container in the fridge for up to a week.
- These brownies can be made a day ahead and improve as they chill.
- The brownies are adapted from Smitten's Kitchens's Cocoa Brownies