Peanut Butter Chocolate Brownies

Ingredients

• 10 tbsp (140g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup + 2 tbsp (56g) unsweetened cocoa powder
• 1/2 tsp salt
• 1 tbsp (13g) vegetable oil
• 1/2 cup (63g) all purpose flour, spooned & leveled or weighed (don't pack it in)
• 1/2 cup chocolate chips
• 1/2 cup peanut butter chips
• 1 cup (250g) creamy peanut butter (for the peanut butter layer)
• 1/4 cup (57g) unsalted butter, melted (for the peanut butter layer)
• 1 2/3 cups (200g) powdered sugar (for the peanut butter layer)
• 1 tsp vanilla (for the peanut butter layer)
• 1/4 tsp salt (for the peanut butter layer)
• 6 oz (170g) semisweet chocolate (for the chocolate ganache)
• 85 mL (~1/3 cup) heavy cream (for the chocolate ganache)
• 1 tbsp (15g) unsalted butter (for the chocolate ganache)

Instructions

1. Preheat oven to 325°F and line/grease an 8x8 pan with parchment.
2. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
3. Add eggs and vanilla, then whisk vigorously for 1-2 minutes.
4. Stir in cocoa powder and salt until fully combined.
5. Mix in oil, then gently fold in the flour until just combined (don't over mix).
6. Fold in the chocolate chips and peanut butter chips.
7. Spread batter into the prepared pan.
8. Bake for 30-40 minutes until a toothpick inserted near the center comes out with moist crumbs (not wet batter).
9. Let the brownies cool completely.
10. Spread the peanut butter layer over the cooled brownies.
11. To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth.
12. Stir in the butter until melted and glossy.
13. Let this cool.
14. Spread over the peanut butter layer.
15. Chill briefly so the top can firm up.