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Milk Chocolate & Peanut Butter Ganache Brownies

These Milk Chocolate & Peanut Butter Ganache Brownies are rich, fudgy, and topped with creamy ganache—perfect for chocolate and peanut butter lovers!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate, Easy, Fudgy, Ganache, Peanut Butter
Servings: 9 servings

Ingredients

Brownie Batter

  • 2 oz Dark Chocolate chopped
  • 2 oz Milk Chocolate chopped
  • 6 tablespoons Unsalted Butter
  • 3/4 cup Brown Sugar
  • 3/4 cup Granulated Sugar
  • 2 Large Eggs at room temperature
  • 1 teaspoon Vanilla Extract
  • 1/2 cup All-Purpose Flour
  • 2 tablespoons Dark or Dutch Processed Cocoa Powder
  • 1/4 teaspoon Fine Sea Salt

Peanut Butter Filling

  • 6 tablespoons Unsalted Butter at room temperature
  • 3/4 cup Creamy Peanut Butter at room temperature
  • 3/4 cup Powdered Sugar sifted
  • a pinch Sea Salt

Ganache Topping

  • 2 oz Dark Chocolate finely chopped
  • 2 oz Milk Chocolate finely chopped
  • 1/2 cup Heavy Cream
  • 1 teaspoon Corn Syrup

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal later.

Brownie Batter

  • In a double boiler or microwave, combine the chopped dark chocolate, milk chocolate, and 6 tablespoons of unsalted butter. Melt until smooth, stirring frequently to avoid burning.
  • In a large mixing bowl, whisk together the brown sugar, granulated sugar, and eggs until the mixture is smooth. Add in the vanilla extract and stir until well combined.
  • Once the chocolate and butter mixture has cooled slightly, pour it into the sugar and egg mixture, stirring to combine.
  • Sift 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!
  • Pour the brownie batter into the prepared pan, smoothing the top with a spatula. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Peanut Butter Filling

  • While the brownies are baking, make the peanut butter filling. In a mixing bowl, beat together 6 tablespoons of softened butter, creamy peanut butter, powdered sugar, and a pinch of sea salt until smooth and creamy.
  • Once the brownies have cooled for about 10 minutes, spread the peanut butter filling evenly over the top. Allow the brownies to cool completely.

Ganache Topping

  • In a small saucepan, heat the heavy cream until just simmering. Remove from heat and stir in the finely chopped dark and milk chocolates and corn syrup until smooth and glossy.
  • Pour the ganache over the cooled brownies and spread evenly. Refrigerate for at least 30 minutes to set the ganache before slicing.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • 8x8-inch baking pan
  • Parchment Paper
  • Double Boiler or Microwave
  • Spatula
  • Small Saucepan

Notes

  • Do not overbake the brownies; a toothpick should come out with moist crumbs for fudgy texture.
  • If the ganache becomes too thick, warm it slightly and stir to loosen.
  • Use room temperature butter and peanut butter to avoid a runny filling.
  • Line the baking pan with parchment paper for easy removal of brownies.
  • Brownie batter and fillings can be prepared a day ahead; store properly and bake or assemble when ready.