Description
Rich and fudgy peanut butter brownies layered with a creamy peanut butter filling and topped with a silky chocolate ganache. Naturally gluten-free and easy to make, these brownies are perfect for indulgent snacking or special occasions.
Ingredients
- 3/4 cup peanut butter
- 1/2 cup granulated sugar (for filling)
- 1 egg, room temperature (for filling)
- 12 oz semi-sweet or bittersweet chocolate chips
- 6 tbsp unsalted butter, cut into small cubes
- 3/4 cup granulated sugar (for brownies)
- 1 tsp vanilla extract
- 3 eggs, room temperature
- 1/4 cup unsweetened cocoa powder
- 1/3 cup cornstarch
- 1/2 tsp salt
- 1 cup mini semi-sweet chocolate chips
- 10 oz bittersweet chocolate, chopped
- 1/2 cup heavy whipping cream
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9-inch square baking pan with cooking spray and line with parchment paper.
- In a medium bowl, mix the peanut butter, sugar, and egg for the filling until well combined. Set aside.
- In a large bowl, melt the chocolate chips and butter in the microwave in 30-second intervals, stirring until smooth.
- Stir in the sugar and vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- In a small bowl, whisk the cocoa powder, cornstarch, and salt.
- Stir the dry mixture into the wet mixture until the batter is smooth and pulls away from the sides of the bowl, about 1-2 minutes.
- Fold in the mini chocolate chips.
- Pour two-thirds of the brownie batter into the prepared pan and smooth the top.
- Drop spoonfuls of the peanut butter mixture over the batter.
- Spoon the remaining brownie batter over the top and smooth with an offset spatula.
- Bake for 33-37 minutes, until a toothpick comes out with a few moist crumbs.
- Cool completely on a rack or in the refrigerator.
- For the ganache, place chopped chocolate in a bowl and pour over scalding hot cream.
- Let sit 5 minutes, then stir until smooth. Microwave in 15-second intervals if needed.
- Spread ganache evenly over cooled brownies with an offset spatula.
- Refrigerate until ganache is set.
- Lift brownies out using parchment overhang and cut into squares.
Notes
- Add chopped nuts to the brownie batter for crunch.
- Swirl peanut butter mixture into the batter for a marbled effect.
- Substitute peanut butter with almond or cashew butter, adjusting sugar as needed.
- Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 14g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
