Yield: 32-ish brownies, depending on how you cut ‘em
Ingredients
Brownies:
- 2 sticks (8 oz or 225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 cup (255g) Georgia Grinders Creamy Peanut Butter
- 2 large eggs + 1 large yolk
- 2 tsp (10 ml) pure vanilla extract
- 2 cups (250g) all-purpose flour
- ½ tsp salt
- 1 ½ cups (9 oz or 255g) semisweet chocolate chips
Ganache:
- 1 ½ cups (9 oz or 255g) semisweet chocolate chips
- ½ cup (120 ml) heavy cream
- 1 Tbsp (15g) unsalted butter, softened
Directions
- Heat oven to 350°F.
- Butter a 9" by 13" by 2" baking pan. Line bottom of the pan with parchment paper, then butter parchment.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy. Add peanut butter and mix until incorporated. Beat in whole eggs, egg yolk, and vanilla. Add flour and salt, and with mixer speed on low, mix until just combined. Mix in 1 ½ cups chocolate chips.
- Batter will be rather thick. Spread batter in baking pan, smoothing the top.
- Bake brownies 40–45 minutes or until they are deep golden and a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
- Cool brownies completely in pan, which will take at least 1 ½ hours.
- To make the ganache, put 1 ½ cups of chocolate chips in a heatproof bowl.
- In a small saucepan, bring cream to a boil. Pour cream over chocolate chips, then let sit for one minute.
- Add butter to chocolate/cream mixture, then gently whisk until incorporated. Chocolate should be melted, and mixture should be smooth.
- Pour ganache on cooled brownies, smoothing the top. At this point you could add some sprinkles or other garnishes, if you wish. We were feelin’ fancy, so we tossed on some Callebaut dark chocolate Crispearls™ for extra crunch.
- Let brownies stand until ganache is set (at least 15 minutes) before cutting.
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