Peanut Butter Chocolate Ganache Brownies

I do believe that Reese’s Cups are the best candy in the world, followed by Reeses Pieces, and then I don’t know, who cares. I always used to nibble my way around the chocolate ridge exterior and then eat the center in one reluctant bite, sad about the passing of a great moment. Also, massive appreciation for the Reese’s Cups commercials. So low-budget but oh so memorable. Kudos Hershey’s.

When I made these, I had my older brother in mind. He mostly enjoys chocolate and peanut butter desserts, no fruit allowed (and I’m considered the picky one?!). I wanted to emulate a Reese’s Cup in brownie form, without having to incorporate the actual candy. Plus, obsessed with layered desserts, especially if they’re fudgy. I couldn’t have been happier with how these came out. Decadent comes to mind. And a little bit of sea salt gives them a dash of edginess.

These are FUDGY. And nomnomnom. 

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Brownies

3/4 cup (1 1/2 sticks) unsalted butter
7 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped (not cocoa)
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour

Optional: 1 cup roasted salted peanuts or walnuts, coarsely chopped

For the Peanut Butter Filling:

1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cup powdered sugar
2-3 teaspoons milk

Ganache:

2 cups semisweet chocolate chips
7 tablespoons unsalted butter

Extra crushed nuts
Sea Salt for sprinkling
Powdered sugar (optional)

Preheat your oven to 325 degrees F.

Line 13x9x2-inch metal baking pan with foil and grease it; leave a long overhang of foil.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Bake until a toothpick inserted into the center comes out with moist crumbs, about 30 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter frosting ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.

For the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine. Pour the ganache over the top and spread gently. Sprinkle salt, and powdered sugar if desired. Return to the fridge until set.

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