Buckeye Brownies Peanut Choc (Printable Version)

Fudgy brownies, soft peanut butter middle, plus ganache on top.

# What You'll Need:

01 - 1 cup unsalted butter

02 - ½ cup semi-sweet chocolate chips

03 - 2 cups granulated sugar

04 - 4 large eggs

05 - 1 teaspoon vanilla

06 - ¾ cup unsweetened cocoa powder

07 - 1 cup regular flour

08 - ½ teaspoon kosher salt

09 - ½ teaspoon baking powder

10 - ¾ cup melted unsalted butter

11 - 1 ½ cups smooth peanut butter

12 - 1 teaspoon vanilla

13 - 3 cups powdered sugar

14 - 1 ½ cups dark chocolate chips

15 - 6 Tablespoons whipping cream

01 - Pop the pan in the fridge for a couple of hours till firm, then cut your bars and they're ready.

02 - After that, pour the creamy ganache across the peanut butter layer. Spread to the sides so everything's covered.

03 - Mix the chocolate chips and cream in a bowl. Microwave for a minute, then stir till it’s silky and smooth.

04 - Once brownies are a bit cooled, use your clean hands to pat the peanut butter mix gently and evenly on top.

05 - Grab a bowl and beat together the melted butter, peanut butter, vanilla, and powdered sugar so it turns into a soft, smooth mix.

06 - Pour the prepared mix into your dish. Bake for about 23 to 25 minutes, then let it cool for a bit out of the oven.

07 - Now gently fold in the cocoa powder, flour, salt, and baking powder, just until it all comes together and there’s no flour showing.

08 - Crack eggs in one after the other, mixing fully each time. Add the vanilla and keep stirring until it’s all in.

09 - Let your butter melt in a medium pan, then pull off the heat. Toss in chocolate chips and sugar, and stir till glossy and smooth.

10 - Fire up your oven to 350°F (175°C). Line a 13x9-inch dish with parchment and set nearby.

01 - Regular creamy peanut butter works best here—skip the natural or no-sugar versions if you can.

02 - Keep these bars fresh in a closed container in the fridge up to 5 days. Or stash in the freezer for 3 months.