Peanut Butter and Fudge Brownies
These decadent treats are the love child of a fudge brownie and peanut butter cup!
Servings: 24 brownies
Ingredients
For the Brownies
- 6 ounces (12 tablespoons) unsalted butter
- 7 ounces semisweet chocolate, chopped
- 3 ounces unsweetened chocolate, chopped
- 1 ½ cups granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon espresso powder
- ¼ teaspoon kosher salt
- 4 extra-large eggs
- 1 cup unbleached all-purpose flour
- ½ cup semisweet chocolate chips
For the Filling
- 1 ½ cups chunky peanut butter
- 3 ounces (6 tablespoons) unsalted butter at room temperature
- 1 cup plus 2 tablespoons confectioners' sugar
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 1 ½ tablespoons whole milk
For the Ganache
- 2 (4.4 ounce) bars of milk chocolate, chopped
- 5 tablespoons unsalted butter
Instructions
For the Brownies
- Position rack in center of oven and preheat to 325ºF. Line a 9 x 13-inch baking pan with foil slings, leaving long overhang; butter foil.
- Place the butter in a heavy large saucepan over low heat. Add the chopped chocolate and unsweetened chocolate; stir over low heat until completely smooth. Remove from heat. Whisk in sugar, vanilla, espresso powder, and salt until sugar dissolves. Add eggs one at a time. Using a rubber spatula, fold in the flour. Pour the mixture into the prepared pan, spreading evenly. Sprinkle the top of the batter with the chocolate chips. Bake until a tester inserted in the center comes out with moist crumbs attached, about 30 minutes. Transfer pan to a wire rack to cool completely.
For the Filling
- Using an handheld mixer, beat the peanut butter and butter together in a medium bowl. Add the confectioners' sugar, salt, vanilla and milk, beating until incorporated. Spread the filling evenly over the cooled brownies.
For the Ganache
- In a small saucepan over low heat, melt the butter and chocolate, whisking until completely melted and smooth. Drop the ganache over the filling; spread evenly to cover. Chill until set, about 1 ½ hours.
Notes
Use processed peanut butter, not natural or organic.
Tip:
Use the foil overhang to remove brownies from the pan and place on a cutting board.
To Store:
Bars can be covered and refrigerated for up to 5 days. Bring them to room temperature before serving.
For clean slices, run the blade of a large knife under hot water for 30 seconds and wipe dry. Make one slice width-wise or lengthwise across the brownies, then rinse the knife under hot water and dry it again. Repeat the process until the brownies are sliced
Nutrition
Calories: 391kcal | Carbohydrates: 34g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 155mg | Potassium: 217mg | Fiber: 3g | Sugar: 25g | Vitamin A: 386IU | Calcium: 29mg | Iron: 2mg
