Go Back
Homemade Milk Chocolate & Peanut Butter Ganache Brownies photo

Milk Chocolate & Peanut Butter Ganache Brownies

Indulge in these rich, fudgy brownies layered with creamy peanut butter and luscious ganache. A chocolate lover’s dream!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 2 oz dark chocolate, chopped
  • 2 oz milk chocolate, chopped
  • 6 tablespoons unsalted butter
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 2 tablespoons dark or Dutch processed cocoa powder
  • ¼ teaspoon fine sea salt
For the Peanut Butter Filling:
  • 6 tablespoons unsalted butter, at room temperature
  • ½ cup creamy peanut butter, at room temperature
  • ¾ cup powdered sugar, sifted
  • pinch sea salt
For the Ganache:
  • 2 oz dark chocolate, finely chopped
  • 2 oz milk chocolate, finely chopped
  • ¼ cup heavy cream
  • 1 teaspoon corn syrup

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 8x8-inch baking pan
  • Parchment paper
  • Double boiler or microwave-safe bowl
  • Measuring cups and spoons

Method
 

Directions:
  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. In a double boiler or microwave-safe bowl, combine the chopped dark chocolate, milk chocolate, and 6 tablespoons of unsalted butter. Melt over low heat or in short intervals in the microwave, stirring until smooth and combined. Remove from the heat and let cool slightly.
  3. In a large mixing bowl, whisk together the brown sugar, granulated sugar, and the slightly cooled chocolate mixture. Add the eggs, one at a time, mixing well after each addition, and then stir in the vanilla extract.
  4. In another bowl, whisk together the all-purpose flour, cocoa powder, and fine sea salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  5. Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool in the pan.
  6. In a medium bowl, beat together the room temperature unsalted butter, creamy peanut butter, powdered sugar, and a pinch of sea salt until smooth and creamy. Spread this mixture evenly over the cooled brownies.
  7. In a small saucepan, heat the heavy cream and corn syrup until just simmering. Remove from heat and pour over the finely chopped dark and milk chocolates in a separate bowl. Let sit for a minute, then stir until smooth and glossy.
  8. Pour the ganache over the peanut butter layer, spreading it evenly. Allow the brownies to set at room temperature for about 30 minutes, or refrigerate for quicker setting.
  9. Once set, lift the brownies from the pan using the parchment overhang. Cut into squares and enjoy your indulgent Milk Chocolate & Peanut Butter Ganache Brownies!

Notes

  • Don’t overbake; brownies should be fudgy and moist.
  • Let brownies cool completely before adding the peanut butter layer.
  • Use room temperature ingredients for better mixing.
  • Use a sharp knife for clean cuts.