ADVERTISEMENT
Begin by preparing a 9×13-inch baking pan: spray it with non-stick cooking spray and line it with parchment paper. Set it aside for later use.
Preheat your oven to the temperature specified on the brownie mix box. Prepare the brownie batter according to the package instructions, pour it into the prepared baking pan, and bake as directed. Once baked, remove from the oven and let it cool.
While your brownies are cooling, it’s time to make the peanut butter layer. In a medium-sized bowl, combine melted butter, powdered sugar, creamy peanut butter, vanilla extract, and a pinch of salt. Use a hand mixer to blend these ingredients until smooth. The mixture will be thick; set it aside.
For the ganache, place the chocolate chips into a medium-sized glass bowl. In a small saucepan, melt the 2 tablespoons of butter over medium heat, then stir in the heavy cream. Continue whisking over medium-high heat until it almost reaches a boil, with bubbles forming around the edge.
Pour the hot cream and butter mixture over the chocolate chips, covering the bowl with a lid. Let this sit for 5 minutes, allowing the chocolate to melt.
After 5 minutes, uncover and stir the mixture until the chocolate and cream are fully combined into a smooth ganache. As it cools, the ganache will thicken slightly, which is perfect for spreading.
Once the brownie base has cooled, spoon dollops of the peanut butter mixture over it. Use an offset spatula to evenly spread the peanut butter layer over the brownies.
Next, pour the ganache over the peanut butter layer, using the offset spatula again to smooth it out, ensuring it completely covers the peanut butter layer.
Refrigerate the brownies to allow them to cool and set for at least 30 minutes. This makes cutting into squares much easier.
