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Milk Chocolate Peanut Butter Ganache Brownies Recipe

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3.8 from 8 reviews

These Milk Chocolate Peanut Butter Ganache Brownies combine rich, fudgy chocolate with a creamy peanut butter filling and a smooth milk chocolate ganache topping. Perfectly balanced between sweet and salty, these decadent brownies are an irresistible treat that’s easy to make and sure to impress.

Ingredients

Brownie Base

  • 2 oz dark chocolate, chopped
  • 2 oz milk chocolate, chopped
  • 6 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons dark or Dutch processed cocoa powder
  • 1/2 teaspoon fine sea salt

Peanut Butter Filling

  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter, at room temperature
  • 3/4 cup powdered sugar, sifted
  • Pinch sea salt (use a little more if unsalted peanut butter)

Milk Chocolate Peanut Butter Ganache

  • 2 oz dark chocolate, finely chopped
  • 2 oz milk chocolate, finely chopped
  • 1/4 cup heavy cream
  • 1 teaspoon corn syrup

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Line an 8-by-8-inch baking pan with parchment paper, ensuring the paper extends slightly over two edges for easy removal later.
  2. Sift Dry Ingredients: In a small bowl, sift together the all-purpose flour, dark or Dutch processed cocoa powder, and fine sea salt. Set this mixture aside for later use.
  3. Melt Chocolate and Butter: Using a double boiler or a heatproof bowl set over gently simmering water, melt together the dark chocolate, milk chocolate, and 6 tablespoons of unsalted butter. Stir continuously until smooth and fully combined. Remove from heat and whisk in the brown sugar and granulated sugar until dissolved and the mixture cools slightly.
  4. Add Eggs and Vanilla: Whisk in the eggs one at a time along with the vanilla extract. Then, gently fold the sifted flour mixture into the chocolate mixture using a large rubber spatula until just incorporated, being careful not to overmix.
  5. Bake the Brownies: Pour the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from oven and transfer the pan to a wire rack to cool completely.
  6. Prepare Peanut Butter Filling: In a mixing bowl, cream together the 6 tablespoons of unsalted butter on medium-high speed. Add the creamy peanut butter and beat until smooth and well combined. Gradually add the sifted powdered sugar, beating until the mixture is light and fluffy. Add a pinch of sea salt (or more if your peanut butter is unsalted) to taste. Spread this peanut butter filling evenly over the cooled brownie base. Refrigerate the pan for at least 1 hour, or until the filling is firm.
  7. Make the Ganache: Place the finely chopped dark and milk chocolate and corn syrup in a heatproof bowl. Warm the heavy cream in a small saucepan over medium-low heat until it just begins to simmer—be careful not to scald it. Pour the hot cream over the chocolate mixture and let it sit for 30 seconds. Gently whisk starting in small concentric circles from the center outward until the ganache is smooth and emulsified. Pour the ganache over the peanut butter layer and spread evenly, taking care not to disturb the layer beneath. Return to the refrigerator and chill for at least 30 minutes, preferably overnight for clean slicing.
  8. Slice and Serve: Use the parchment paper edges to lift the entire block of brownies out of the pan. Using a large sharp knife dipped briefly in warm water, patted dry, slice into 16 even squares with smooth, single strokes, wiping the blade clean between cuts. Store leftover brownies in an airtight container in the refrigerator for up to 5 days.

Notes

  • Room temperature eggs and butter help ensure even mixing and a smooth batter.
  • Using parchment paper with an overhang makes it much easier to lift brownies out for cutting.
  • To achieve clean ganache, avoid overworking the mixture once poured over the peanut butter layer.
  • Chilling the brownies overnight yields the best texture and cleanest cuts.
  • Warm the knife blade each time you cut for smooth edges without tearing.

Find it online: https://cookedbygrace.com/milk-chocolate-peanut-butter-ganache-brownies-recipe/