Ingredients

The following ingredients have 4 Servings
  • 10 tbsp unsalted butter (at room temperature)
  • 2 oz. unsweetened chocolate
  • 5 oz. bittersweet chocolate
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 1 pinch salt
  • 2 large eggs (at room temperature)
  • 1 large egg yolk (at room temperature)
  • 3 oz. (2/3 cup) all-purpose flour
  • 12 oz. peanut butter chips
  • 4 tbsp unsalted butter
  • 4 ounces bittersweet chocolate (finely chopped)
  • 4 ounces white chocolate (finely chopped)
  • 8 ounces (1 liquid cup) heavy whipping cream

Instruction

  • Prepare the Brownies
  • Heat oven to 350 degrees.
  • Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.
  • Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated.
  • Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 25-30 minutes.
  • When the brownies have about 5 minutes left to bake, make the peanut butter filling.
  • Peanut Butter Filling
  • Place the peanut butter chips and the butter into a microwaveable glass bowl. Cook at medium power for 1 minute. Stir and continue to cook on medium power in 30 second intervals until mixture is melted and glossy in appearance.
  • When the brownies come out of the oven, pour peanut butter mixture over the top of the warm brownies. Use a heat resistant spatula to spread the mixture evenly over the top. Place the brownie pan on a wire cooling rack to cool completely.
  • While brownies are cooling, make the ganache and allow it to chill in the refrigerator. Once it has chilled completely, place it into the bowl of a stand mixer fitted with the whip attachment and whip the ganache until it is light, fluffy, and spreadable (about 5-8 minutes).
  • For the Ganache
  • Put chocolate into a heatproof bowl.
  • In a medium saucepan, bring cream to a simmer (do not boil). Pour cream over chocolate. Let stand for 5 minutes, then whisk until smooth. Transfer to a heat proof container and place in refrigerator for 15 minutes or until mixture is completely chilled, whisking occasionally.
  • After ganache has chilled, transfer to the bowl of a stand mixer and whip on high speed for 2-3 minutes, or until light and fluffy. Use a frosting spatula or knife to apply ganache to the tops of brownies. Garnsih with mini chocolate chips if desired. Cut into squares and serve.
  • Store well covered at room temperature for 2 days, or in a refrigerator for up to a week.