Peanut Butter Brownies with Milk Chocolate Ganache and Salted Peanuts
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
This recipe is slightly adapted from this recipe by Dorie Greenspan
Ingredients
  • For brownies:
  • ¾ cup butter
  • 12 ounces bittersweet chocolate, chopped
  • 1 ounce unsweetened chocolate, chopped
  • 1½ cups granulated sugar
  • 1½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 4 large eggs
  • 1 cup plus 2 tablespoons all-purpose flour
  • For Peanut Butter Frosting:
  • 1 cup smooth peanut butter
  • ¼ cup butter, room temperature
  • ¾ cup powdered sugar
  • 1 tablespoon heavy cream or milk
  • 1 teaspoon vanilla
  • For Ganache and topping:
  • 8 ounces milk chocolate, chopped
  • ¼ cup heavy cream
  • ½ cup honey roasted peanuts, chopped
Instructions
  1. For brownies: Line a 9- by 13-inch pan or baking dish with parchment paper or foil, and grease liberally with butter. Leave a little parchment or foil hanging over the edge of the pan for easy removal when the brownies are baked.
  2. Place chocolate and butter in a double boiler. Melt, stirring occasionally, and remove from heat. Alternatively, place chocolate and butter in a microwave safe bowl and microwave on 50% powder for 30-60 intervals until melted.
  3. Whisk in the sugar, vanilla, and salt into the chocolate mixture. Add the eggs one at a time and beat in with a wooden spoon. Fold in flour. Spread in prepared baking pan.
  4. Bake for 325°F for 25-30 minutes. Test for doneness by inserting a toothpick into the center of the brownies. There should be some moist crumbs attached to the toothpick.
  5. Let brownies cool completely before assembling. (I put them in the fridge.)
  6. For Peanut Butter Frosting: Place butter and peanut butter into the bowl of an electric mixer or use a hand mixer. Beat the butter and peanut butter until smooth. Add the powdered sugar and cream a little at a time until it is spreadable. Add vanilla. Set aside until needed.
  7. For Ganache and topping: Place milk chocolate and cream in a double boiler or use a microwave. When chocolate starts to melt, remove from heat and whisk until smooth. Set aside until ready to use. (Don't refrigerate. Keep at room temperature.)
  8. To assemble: Spread the peanut butter frosting evenly over the brownies. Place in fridge or freezer to chill and allow the peanut butter frosting to set.
  9. Pour the ganache over the top of the peanut butter and spread it evenly over the entire surface. Sprinkle with the roasted peanuts. Chill until ready to serve. Cut into 30 bars. Serve immediately or store in cool, dry place or fridge for up to a week.
Notes
Dark or bittersweet chocolate can be substituted for the milk chocolate in the ganache.
Other types of nut or seed butters can be used in place of the peanut butter.
The original recipe calls for adding 1 cup chopped roasted and salted peanuts to the brownie batter. I prefer it without, but feel free to add them in if desired.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2008/07/peanut-butter-and-fudge-brownies-with-salted-peanuts.html