It’s chocolate and peanut butter. What more could you want?
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Yields:
8
– 10
Prep Time:
0
hours
20
mins
Total Time:
1
hour
0
mins
box brownie mix, plus ingredients called for on box
c.
creamy peanut butter
tsp.
pure vanilla extract
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- Preheat oven to 350° and line an 8”-x-8” pan with parchment paper.
- Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out with only a few moist crumbs, about 20 minutes. Let cool completely in pan.
- Make peanut butter topping: In a large bowl, combine peanut butter and butter. Beat with a hand mixer until smooth.
- Add powdered sugar, vanilla, 1 tablespoon milk, and salt. Mix until smooth and fluffy. The mixture should be thick but spreadable; if the mixture is too stiff, add another tablespoon milk.
- Spread the peanut butter topping over the cooled brownie. Refrigerate while you make the ganache.
- Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
- Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the peanut butter layer.
- Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve cold.
Chelsea Lupkin
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