brownies with peanut butter frosting and chocolate ganache

I know, that title is a little long but it's not like I could leave any of it out! "Chocolate Brownies"? Too plain. "Frosted Chocolate Brownies"? What flavor is the frosting? "Peanut Butter Brownies"? Well, that sounds like the peanut butter is IN the brownies, while it's actually not. Just on top. 🙂 I'm sure everyone has had brownies, but I don't think many people have had brownies like these... a fairly thin brownie, baked just until set yet chewy, covered with a thick layer of peanut butter frosting and chocolate ganache on top of that. Sounds delicious, right?

A must for this recipe is that you keep the brownies nice and cold in the fridge until you're ready to serve.. what you end up eating is less of a brownie and more of a... candy bar square. These are ahhh-mazing. Even  if you aren't crazy about peanut butter, try these. They may just convert you... 🙂

{adapted from Peanut Butter and Fudge Brownies with Salted Peanuts from Epicurious}

Print Recipe

brownies with peanut butter frosting and chocolate ganache

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Bars, Brownies &amp

Servings: 9 x 13 pan

Author: Valentina | The Baking Fairy

Ingredients

• *for the brownies*
• ¾ cup 1 ½ sticks unsalted butter
• 10 oz. bittersweet or semisweet chocolate
• ½ cups granulated white sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 4 eggs
• 1 cup unbleached all-purpose flour
• *for the peanut butter frosting*
• 1 cup smooth peanut butter NOT natural or old-fashioned!
• ¼ cup ½ stick unsalted butter, softened
• ¾ cup powdered sugar
• ⅛ teaspoon salt
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• *for the chocolate ganache*
• 7 oz. bittersweet or semisweet chocolate
• ¼ cup ½ stick unsalted butter

Instructions

• First, prepare the brownies. Preheat oven to 325F. Grab a 13x9 pan, line with foil, and spray the foil with nonstick spray. Set aside.
• Place the 1 ½ sticks of butter for the brownies in a medium to large nonstick saucepan, and add in the chocolate. Place over medium-low heat until melted and smooth, stirring occasionally.
• Remove from the heat and whisk in sugar, vanilla, and salt, then the eggs, one at a time.
• Stir in flour.
• Pour into the prepared pan, and bake until set, and a toothpick inserted in the middle comes out clean, 25-30 minutes. Remove from the oven and place on a wire rack to speed up cooling.
• When possible, place the pan of brownies in the fridge, as they have to be completely cooled for the frosting.
• To make the frosting, whisk together the peanut butter and ½ stick of butter until smooth using a hand or stand mixer. Beat in powdered sugar, salt, milk, and vanilla. Spread frosting evenly over brownies once they're cooled.
• Lastly, make the ganache. In a small nonstick saucepan, melt the chocolate and ½ stick of butter over medium-low heat until melted, stirring occasionally. Pour over the frosted brownies, using a rubber spatula to help smooth it out.
• Refrigerate brownies until ready to serve. Cut into small squares, as they are very rich. 🙂