Triple Decker Peanut Butter Brownies

Did you know that Americans have a National Brownie Day? And that that day is today? Neither did I until my friend Patty from Cooking on a Budget passed on this vital piece of information to me. Even though I'm not American, it just wouldn't be right to let a day that celebrates the magnificent brownie go by without marking it with...well, brownies, now would it?


Triple Decker Peanut Butter Brownies

from Serious Eats

Makes 16

For The Brownie Layer:
170g dark chocolate (70% cocoa), finely chopped
115g unsalted butter, cut into small cubes
100g caster sugar
100g light brown sugar
1/2 teaspoon salt
1/4 cup peanut butter
2 large eggs
1 large egg yolk
1/2 teaspoon pure vanilla extract
100g plan flour
2 tablespoons cocoa powder

For The Peanut Butter Layer:
1/2 cup plus 2 tablespoons peanut butter
85g unsalted butter, softened
1 cup icing sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt

For The Ganache Layer:
170g dark chocolate (70% cocoa), finely chopped
1 tablespoon icing sugar
2 tablespoons peanut butter
1/4 cup cream

Make the Brownie Layer: 
Preheat the oven to 175 degrees C and put a  rack in the centre of the oven. Grease 20cm x 20cm cake tin and line with baking paper, allowing two ends to overhang the edge of the tin.

In microwave or over pan of barely simmering water, heat chocolate and butter, stirring, until melted and smooth. Whisk in sugar, brown sugar, and salt. Whisk in peanut butter, eggs, yolk, and vanilla until smooth.

Sift flour and cocoa powder into small bowl. Stir into chocolate mixture until completely combined. Pour into prepared pan and smooth the top. Bake until just set and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Transfer to wire rack to cool completely before topping with peanut butter layer.

Make the Peanut Butter Layer: 
In an electric mixer fitted with paddle attachment, beat peanut butter and butter on medium low speed until creamy. Beat in the icing sugar, vanilla, and salt until smooth and creamy. Spoon into tin over brownies and smooth the top. Chill while making ganache topping.

Make the Ganache Topping: 
Place chocolate, sugar, and peanut butter in medium bowl. Heat cream in microwave or on stove until just simmering. Whisk into chocolate mixture until smooth. Pour over peanut butter layer. Chill until firm, 2 to 3 hours.

To cut, run sharp knife along inside edge of pan. Grab parchment paper, lift brownies out of pan, and place on work surface. Use a large hot, wet knife to cut into squares.