Chocolate Peanut Butter Ganache Brownies
These brownies are the perfect combination of sweet and salty, with an intense dark chocolate flavor. Fudgy and dense, then coated in rich chocolate ganache, and sprinkled with peanut butter cups. Who could resist? Chocolate peanut butter ganache brownies are the perfect three bite sweet -- so rich and delicious, that one is all you need. These brownies are sure to impress even the pickiest of brownie connoisseur.
Ganache...what is ganache you ask? Ganache is one of those fancy pastry items that looks much more complicated than it really is. I am often surprised at what home cooks and friends think is complicated and out of their range of skills, and ganache seems to top the list. The name eludes to complicated and fussy, but reality it is one of the easiest and most versatile frostings and sauces in pastry. A simple combination of hot heavy cream and a good quality chopped chocolate is all you need to create it! Add in some Tahitian vanilla extract from Beanilla, and your friends and family will think that you are a pastry genius.
Tahitian vanilla extract is an extract that has a floral aroma. Caramel, anise and cherry-chocolate flavors make vanilla from Tahiti unmistakable and highly prized. Vanilla from Tahiti is often regarded as the best in the world. Our 2-Fold Tahitian Vanilla is made with twice the amount of vanilla beans. It is delicious, the vanilla brings out the complex flavors of any good quality chocolate, and is my personal favorite go-to vanilla for all my chocolate desserts.
Chocolate Peanut Butter Cup Ganache Brownies Recipe
Adapted from Outrageous brownies by Ina Garten
3/4 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons coffee extract
2 tablespoons pure Tahitian vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
12 miniature peanut butter cups
Preheat oven to 350 degrees F.
Parchment an 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Add 12 crumbled peanut butter cups to the top of brownies once cooled, top with slightly cool chocolate ganache. Recipe for ganache below.
9 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
1 tsp. Tahitian vanilla
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the vanilla