For my birthday, a dear friend brought me over a plate of these triple-layer brownies from a local bakery. The brownies were huge, and I honestly think that I ate one of those rich, decadent, gigantic brownies in one sitting. And I didn't regret it for one second. They were amazing! Well, she asked me if I could recreate something similar. I love when someone gives me a mission! I scavenged around looking at peanut butter filling recipes until I found one that seemed like it would be right. I already had a brownie recipe that I thought would be perfect for the base. One trip to the grocery store later, I was ready to try it. After a couple hours in the kitchen, I had almost recreated them. I'm sure it's not exact, but it's pretty darn close! I took some to her, and she loved them. I took them to a pool party tonight, and one person said, "I'm pretty sure these are going to be in heaven." Well, if I make it there, I'd be happy to be the official Heaven brownie baker. Let's just hope that the peanut allergy is sorted out up there so everyone can enjoy these. I don't need angels walking around with swollen heads due to a peanut allergy. Thanks for the brownies, Paula! You're too good to me! If you bring me some next year, be sure to include a ThighMaster or something because this could get really out of hand!
source: brownie layer- my blog, Peanut butter layer- bakersedge.com
4 oz unsweetened chocolate
1 c butter (2 sticks)
2 c sugar
1 T vanilla
1/4 t salt
1 c flour
Peanut Butter Layer:
1 c Peanut Butter (I used crunchy but smooth would be fine, too)
4 T butter, room temperature
3/4 c powdered sugar
1/4 t salt
1 T milk
1 t vanilla
Chocolate Ganache Topping:
1 bag 11 oz (ish) chocolate chips
1/2 c heavy cream
mini chocolate chips
Preheat the oven to 350 degrees.
In a sauce pan over low heat, melt the 4 oz unsweetened chocolate and butter. Occasionally stir. Once is all all melted, remove it from the heat. Add in the eggs, one at a time, mixing well after each addition. Mix in the sugar, salt, and vanilla. Finally, add the flour and stir until combined.
Pour into a greased 9 x 13 pan and bake for 25-30 minutes. Let the brownies cool for about an hour.
Meanwhile, prepare the peanut butter layer. Beat the peanut butter and butter in your mixing bowl until it's light and fluffy. Add the powdered sugar, salt, milk, and vanilla. I beat mine for another couple of minutes on high to get it nice and fluffy.
Spread the peanut butter mixture onto the cooled brownies.
Finally, heat the cream in a small saucepan over medium-high heat just until it's barely boiling. Turn off the heat. Add the bag of chocolate chips to the cream. Do not stir. Let it sit for five minutes. Now stir. The chocolate chips should melt right down into a nice, smooth chocolate glaze. if the chocolate chips don't completely melt, put the saucepan over low heat and stir until they are melted completely.
Pour the ganache over the peanut butter layer.
Sprinkle with the mini chocolate chips.