- 1 box brownie mix, plus ingredients called for on box
- 2 c. creamy peanut butter
- 1/2 c. butter, softened
- 2 c. powdered sugar
- 2 tsp. pure vanilla extract
- 2 tbsp. milk
- pinch of kosher salt
- 2 c. chocolate chips
- 3/4 c. heavy cream
Preheat oven to 350° and line an 8”-x-8” pan with parchment paper.
Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out with only a few moist crumbs, about 20 minutes.
Let cool completely in pan.
Make peanut butter topping: In a large bowl, combine peanut butter and butter. Beat with a hand mixer until smooth.
Add powdered sugar, vanilla, 1 tablespoon milk, and salt. Mix until smooth and fluffy. The mixture should be thick but spreadable; if the mixture is too stiff, add another tablespoon milk.
Spread the peanut butter topping over the cooled brownie. Refrigerate while you make the ganache.
Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the peanut butter layer.
Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve cold.