Ingredients
- Brownie layer
- 1 c butter
- 2 c sugar
- 3 eggs
- 3 t vanilla
- 2/3 c cocoa powder (Dutch process is fine)
- 1 c AP flour
- 1/2 t salt
- 1/2 t baking powder
- PB filling
- 1/2 c butter, softened
- 1/2 c creamy peanut butter
- 2 c powdered sugar
- ~2 t milk
- Ganache topping
- 1/4 c peanut butter
- 2 c semisweet chocolate chips
- 1/4 c butter
- 1/4 c cream
Preparation
Step 1
1. Preheat oven to 350. Line a 9×13 pan with aluminum foil to make a sling, or use parchment, and coat with cooking spray. I only used a heavy dose of cooking spray, and that still wasn’t enough for these fudgey brownies, so I recommend lining the pan for once.
2. For the brownies, melt the butter in a large saucepot. Remove from heat, add the sugar and stir to combine. Beat in eggs and vanilla until homogeneous. Add cocoa, baking powder and salt and combine. Add flour last and stir until combined. Spread into pan and bake 25-30 minutes. Cool completely before frosting.
3. For peanut butter filling/frosting, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Try not to eat all the frosting before your brownies are cool.
4. For the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine.
5. Once the brownies are cool, spread the frosting on top. Place them in the fridge for at least 30 minutes until the frosting sets up a bit. Pour the ganache over the top and spread gently. Return to the fridge until set. I like to keep them in the fridge and serve cold because the brownies are so fudgey.