Buckeye Brownies Chocolate Peanut (Print Version)

# Ingredients:

→ For the brownies

01 - 1 cup unsalted butter
02 - ½ cup semi-sweet chocolate chips
03 - 2 cups granulated sugar
04 - 4 large eggs
05 - 1 teaspoon pure vanilla extract
06 - ¾ cup unsweetened cocoa powder
07 - 1 cup all-purpose flour
08 - ½ teaspoon kosher salt
09 - ½ teaspoon baking powder

→ For the peanut butter filling

10 - ¾ cup unsalted butter, melted
11 - 1 ½ cups creamy peanut butter
12 - 1 teaspoon pure vanilla extract
13 - 3 cups powdered sugar

→ For the ganache

14 - 1 ½ cups dark chocolate chips
15 - 6 Tablespoons heavy whipping cream

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line a 13x9-inch baking dish with parchment paper and set aside.
02 - In a medium-sized saucepan, melt butter over medium heat. Remove from heat and add chocolate chips and granulated sugar. Stir until the chocolate is completely melted and smooth.
03 - Add eggs, one at a time, mixing completely after each addition. Then add vanilla extract and stir until incorporated.
04 - Add cocoa powder, all-purpose flour, kosher salt, and baking powder. Stir gently until just combined and no dry ingredients remain visible.
05 - Pour the batter into the prepared baking dish and bake for 23-25 minutes. Remove from the oven and allow to cool slightly.
06 - In a mixing bowl, combine melted butter, peanut butter, vanilla extract, and powdered sugar. Beat until smooth and fully combined.
07 - Gently spread the peanut butter filling over the warm brownies using your fingertips to create an even layer.
08 - In a small microwave-safe bowl, combine chocolate chips and heavy whipping cream. Heat in the microwave for 1 minute, then stir until smooth.
09 - Pour the ganache over the peanut butter layer, spreading evenly to cover.
10 - Refrigerate the brownies for at least 2 hours. Cut into bars while chilled and serve.

# Notes:

01 - For best results, use standard creamy peanut butter rather than natural or sugar-free varieties.
02 - Store brownies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

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