These brownies are very rich! They frosting has an intense peanut butter flavor, and is not too sweet. I made these with Ghirardelli bittersweet chocolate chips, so the brownie and top chocolate layer are a dark chocolate flavor. These are best after chilling in the refrigerator, so they are a great option for making ahead of time. Because they are so rich, they are great cut into smaller pieces.
I'm not sure yet if the top chocolate ganache layer is best made with chocolate/cream, chocolate/butter, or chocolate with cream AND butter. It's probably delicious any way.
Peanut Butter Layer Brownies
Makes one 9x13 pan (servings depend on how big you want to make each square)
Ingredients:
For the brownie layer:
1 cup butter (2 sticks)
8 ounces bittersweet or semisweet chocolate (I like Ghirardelli bittersweet chocolate chips)
2 cups (15 ounces) sugar
1 teaspoon vanilla extract
5 large eggs
1/3 cup (1.5 ounces) cocoa powder
1/2 teaspoon salt
2/3 cup (3.5 ounces) all-purpose flour
For the peanut butter frosting layer:
5 tablespoons butter, softened
1 cup peanut butter
1 cup powdered sugar
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 cup heavy cream
For the top chocolate layer:
3 tablespoons butter
1/2 cup heavy cream
8 ounces bittersweet or semisweet chocolate chips
Chocolate sprinkles, if desired
Directions:
1. Preheat oven to 350 degrees. Line a 9x13-inch metal pan with foil and spray with cooking spray. (This makes it possible to lift out the slab of brownies and cut them into neat squares after they are chilled.)
2. In a microwave-safe bowl, melt the 2 sticks of butter and 8 oz. chocolate in 1-minute increments, stirring in between until melted and smooth. (Don't overheat.)
3. Add one cup of sugar to the warm chocolate mixture. Let the mixture cool to lukewarm (4-5 minutes).
4. Whisk in the remaining 1 cup sugar and vanilla.
5. Add the eggs one at a time, mixing well after each addition, until mixture is glossy and smooth.
6. Whisk in the salt and cocoa powder, then add the flour and stir until it just disappears (don't overmix.)
7. Spread batter evenly in prepared pan, and bake until the edges are set and a toothpick inserted in the center comes out with sticky/moist crumbs (about 25-35 minutes).
8. Let cool to room temperature in pan, then chill, if desired, until you're ready to make the frosting.
For the peanut butter frosting:
9. In a medium bowl, combine the 5 tablespoons butter, peanut butter, powdered sugar, salt and vanilla. Mix with an electric mixture until creamy. Add the cream, and continue beating until the mixture is light and smooth. (Add extra cream if needed, to reach desired consistency. I like the frosting for these layered bars to be fairly thick.) Spread evenly over the cooled or chilled brownies.
For the top chocolate layer:
10. Heat the 3 tablespoons butter in the microwave until halfway melted. Add the cream and continue to heat in the microwave until the butter is melted and the cream just starts to barely simmer. Stir. Pour the butter/cream mixture over the 8 oz. chocolate chips. Let sit 4-5 minutes, then whisk to combine. Allow to cool to lukewarm, about 15 minutes, then spread evenly over the frosting layer. Top with sprinkles, if desired. Chill brownies for at least 4 hours, or overnight.
Source: Concept from www.dinneratthezoo.com, brownie recipe from www.melskitchencafe.com, peanut butter frosting recipe adapted Ina Garten via www.browneyedbaker.com, ganache recipe adated from www.butterwithasideofbread.com
