How many days can you go without a brownie? Because I can last two days. Then it all falls apart.
There are two desserts in this world that I can never say no to. The first is a chocolate chip cookie. I know very few people who can ever resist one. I even love the Costco ones. They’re processed. They’re huge. They’re delicious.
And then, taunting me always, is a perfectly fudgy brownie. You’d think that there aren’t a lot of good ones out there, but man, is that wrong. There are incredible brownies everywhere. It’s kind of encouraging, really. What kind of world would we live in if good brownies weren’t available on every street corner along with Coke Slurpees and Starbucks?
You know, I’m sounding very first world right now. But let’s be real. A baking blogger really cares about stuff like this. My mother would think that’s pathetic. But then again, she’s one of those people who reads the newspaper front to back and takes everything very seriously. I take very little seriously.
Except brownies. These have peanut butter cups in them, and they’re covered with a chocolate peanut butter ganache. Ganache is serious stuff, but it’s very easy to make. And once it’s made, I dare you to stop eating it.
If you’ve never had a ganache-frosted brownie, you are totally missing out. It’s rich, it’s fudgy, it’s life-changing. And when you throw Reese’s into the mix, you’re really asking for a happy afternoon snack moment!
As long as these are in my fridge (I like my fudgy goodies chilled), I won’t have to go even two days without a brownie. And you won’t either! These are wonderfully easy to make and a fantastic addition to your potential Super Bowl party. Give it a shot!
Ganache-Frosted Peanut Butter Cup Brownies
1/2 cup unsalted butter, melted
1/2 cup cocoa
1 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/2 cup flour
1/2 cup mini Reese's, halved
1/2 cup heavy cream
1/4 cup peanut butter chips
1/4 cup milk chocolate chips
- Preheat the oven to 350. Coat an 8 x 8 pan with cooking spray.
- In a medium-sized bowl, mix the cocoa into the melted butter until it dissolves. Add the sugar and stir again. When the sugar is incorporated, mix in the vanilla and eggs. Add the salt and flour, mixing until just combined. Fold in the peanut butter cups.
- Spread the batter in the prepared pan. Bake for 25-30 minutes until the top is set. Let the brownies cool completely.
- Make the ganache. In a microwave-safe bowl, microwave the heavy cream with the peanut butter chips and chocolate chips for two minutes. Stir until the mixture is smooth.
- Pour the ganache on top of the brownies. Place the pan in the refrigerator. It will take 2-3 hours for the ganache to set.
- Cut into squares and serve. Store in the refrigerator in an airtight container.