I saw this recipe and almost keeled over in joy just looking at the pictures--it was like peanut butter perfection. And the recipe did not disappoint. The two-step process for the brownies and the ganache is not as time consuming as you think, and though it suggests waiting until everything is completely cooled before finishing, I cut out a lot of time by setting the ganache topping in the freezer for about 15 minutes even while the brownies were still warm. Mix, bake and then enjoy. These guys will disappear faster than you can say peanut butter and chocolate!
2 sticks (1/2 pound) butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 cup heavy cream
1 tablespoon butter, softened
Brownies:
Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated.
Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.
Cool completely in pan on a rack, about 1 1/2 hours.
Ganache:
Put chocolate chips (1 1/2 cups) in a heatproof bowl. Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms. Spread ganache on cooled brownies and let stand until set, about 15 minutes.
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