Peanut Butter Brownies with Chocolate Ganache

Are you tired of peanut butter yet? Because I'm not. I've nearly worked my way through all 12 jars of my Peanut Butter & Co. peanut butter freebies. In fact, to plow through the PB, I've made peanut butter pie parfaits, Elvis whoopie pies, and triple chocolate peanut butter bars, and eaten peanut butter every single morning for breakfast. (My current obsession is a mix of crunchy and dark chocolate peanut butter swirled on an English muffin.) 

       I was committed to trying something new—I have three lemons in my fridge, I promise—but then it was my boyfriend's father's birthday. And he loves peanut-butter desserts.  So, sorry, another peanut-butter recipe. But don't hate me for being boring, because the outcome was, as all things peanut butter are, delicious. 

       The layer of ganache is rich and slightly bitter, sort of like dark chocolate, while the brownie has a robust, nutty flavor that is unfortunately rare among peanut-butter desserts.  Too often, they're only mildly nutty, so the peanut butter seems like an afterthought. But, with these brownies, the peanut-butter flavor is strong and undiluted, providing a creamy contrast to the chocolate's depth and intensity.

Peanut Butter Brownies with Chocolate Ganache

From Gourmet via SmittenKitchen.com

What you need

Brownies

2 sticks of unsalted butter, softened

1 ¾ cups sugar

1 cup creamy peanut butter

2 large eggs, plus 1 large egg yolk

2 tsp vanilla 

2 cups flour

1 ½ cups semisweet chocolate chips

½ tsp salt

Ganache

1 ½ cups semisweet chocolate chips

½ cup heavy cream

1 Tbsp unsalted butter, softened

Put it all together

1. Preheat the oven to 350°F. Grease a 9X13" baking pan.
2. Make the brownies: Beat together butter and sugar at medium speed until light and fluffy, then add peanut butter, beating until well incorporated. Mix in the eggs, egg yolk, and vanilla. Reduce the mixer speed to low, and beat in the flour until just combined.
3. Fold in the chocolate chips (1 ½ cups), then pour the batter into the prepared baking pan. Smooth the top with a spatula.
4. Bake 40 to 45 minutes, or until a toothpick inserted into the middle comes out clean.
5. Cool completely in the pan on a cooling rack, about 1 ½ hours.
6. Make the ganache: Bring the cream to a boil in a small saucepan, and pour it over the  chocolate chips in a heat-proof bowl. Let stand for 1 minute.
7. Gently whisk in the butter, until both the butter and chocolate are melted.
8. Spread ganache on cooled brownies. Let stand until set, about 15 minutes.