Buckeye Brownies Choco PB (Printable Version)

# What You'll Need:

→ For the brownies

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

→ For the peanut butter filling

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

→ For the ganache

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

# Steps to Follow:

01 - Toss the brownies in the fridge for at least two hours so they set up. Cut them into bars while they're still cold. Dig in.
02 - Spoon that shiny ganache all over the peanut butter topping. Smooth it out so everything’s covered.
03 - Mix chocolate chips and cream in a microwave-safe bowl. Microwave for one minute. Stir until everything’s glossy and melted together.
04 - With your hands, gently press the peanut butter mix on top of the warm brownies so it’s even everywhere.
05 - Beat together melted butter, peanut butter, vanilla, and powdered sugar in a big bowl until smooth as can be.
06 - Scrape the batter into your lined pan, toss it in the oven, and bake for about 23 to 25 minutes. Let the brownies cool off a bit after baking.
07 - Drop in baking powder, salt, flour, and cocoa powder, then gently fold until you don’t see any dry patches.
08 - Crack in the eggs one at a time, mixing in after each. Add the vanilla and stir till combined.
09 - Let butter melt in a medium pot over medium heat. Pull off the heat, dump in chocolate chips and sugar, and stir until smooth and glossy.
10 - Fire up your oven to 350°F (175°C). Line a 13x9-inch pan with parchment and set aside for a sec.

# Additional Tips:

01 - Go for regular creamy peanut butter—not the no sugar or natural stuff—if you want the best results.
02 - Pop leftovers in a sealed box in the fridge for five days max, or stash in the freezer for up to three months.

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