Chocolate Peanut Butter Brownie Bars
A rich, fudgy brownie base layered with creamy peanut butter and topped with dark chocolate ganache. Perfect for chocolate lovers!
Ingredients
The Brownie Base
- 1 cup unsalted butter
- 8 oz semi-sweet chocolate
- 1.25 cups granulated sugar
- 0.75 cups light brown sugar
- 4 large eggs Ensure at room temperature
- 2 tsp vanilla extract
- 1 cup flour
- 0.25 cups cocoa powder
- 0.5 tsp salt
The PB Layer
- 1.5 cups creamy peanut butter
- 0.25 cups powdered sugar
The Ganache
- 1 cup heavy cream
- 8 oz dark chocolate
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x13-inch pan with parchment paper.
Melting the Foundation
- Microwave the butter and semi-sweet chocolate in 30-second intervals until smooth.
Building the Batter
- Whisk the sugars, eggs, and vanilla. Integrate the chocolate mixture, then sift in the flour, cocoa powder, and salt. Fold gently until just combined to avoid overworking the gluten.
Layering
- Spread half the batter in the pan. Mix the peanut butter and powdered sugar, then drop spoonfuls over the batter. Cover with the remaining brownie mix.
Baking
- Bake for 30-35 minutes. Look for a toothpick with 'moist crumbs'—if it comes out clean, they are overbaked!
The Ganache
- Simmer the heavy cream, pour over dark chocolate, let sit for 5 minutes, and stir until glossy. Pour over the cooled brownies.
Notes
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week to keep the ganache firm. For clean slices, let the ganache set completely in the refrigerator and use a sharp knife dipped in hot water.