Layered Peanut Butter Crunch Brownies
Total Time
75 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(3)
Ingredients
20 brownies
- Brownie Base: 1 recipe My Favorite Brownies, baked and cooled in a heart-shaped pan (or a 9 x 13 [23 by 33 cm] works, too)
- Peanut Butter Filling: 1 ½ cups [323 g] creamy peanut butter (like Jif or Skippy, not a natural kind)
- ½ cup [60 g] confectioners’ sugar
- 4 tablespoons [57 g] unsalted butter, at room temperature
- ½ teaspoon pure vanilla extract
- Pinch of salt
- ½ cup [60 g] cacao nibs
- Chocolate Ganache: 10 oz [283 g] semisweet chocolate or bittersweet chocolate, finely chopped
- 1 cup [240 g] heavy cream
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Preparation
Step 1
Bake the brownies according to the recipe, in a 10 by 2 in [25 by 5 cm] heart-shaped pan if desired.
Step 2
For the filling: Set aside cacao nibs. In a medium bowl, combine the peanut butter, sugar, butter, vanilla, and salt, and stir until completely smooth.
Step 3
For the Ganache: Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes. Remove the plastic and whisk until completely smooth. Let cool to room temperature.
Step 4
To Assemble: When the brownie has cooled, remove it from the pan and place it on a wire rack set over a parchment-lined sheet pan. Place the peanut butter filling on top and use an offset spatula to smooth the peanut butter. Sprinkle the cacao nibs evenly over the peanut butter. Chill in the freezer for 15 minutes. Remove the pan from the freezer, and pour the room-temperature ganache over the top of the peanut butter. Use an offset spatula to carefully smooth it over the top of the bars if needed. Let the bars sit until the chocolate is set. Cut the brownie into pieces. Store in an airtight container in the refrigerator for up to 3 days.
Step 5
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Chef's notes
Brownies may take slightly longer to bake in the 10 in heart-shaped pan, as there is more batter to pan ratio.
