You need to make them.
Along with the pink rainbow cake, these Nutter Butter brownies with peanut butter chocolate ganache made an appearance at my little birthday shindig. They are really quick and easy to make, and I am addicted to the combination of chocolate and peanut butter.
Which half the desserts were laced with peanuts…
Which my poor, unsuspecting boyfriend (who is amazing and had surprised me) is allergic to.
But if you’re fortunate enough to be free of nut allergies… you need to make these.
Make the brownie batter
Pour half of it into a greased pan
Place Nutter Butters on top of the brownie batter. I did eight, so the pan is pretty spacious. But feel free to overpopulate it and give the cookies some more friends! It will taste extra peanut buttery and delicious.
Smooth the other half of the batter on top, and pop it in the oven.
In the meantime, heat the heavy cream and peanut butter to start making the ganache while the brownies are baking.
Combine with the chocolate chips to make a shiny chocolate ganache with chunky peanut butter bits. yum 🙂
Slather that silky smooth stuff all over the brownies, and enjoy!
Nutter Butter Brownies with Chocolate-Peanut Butter Ganache
from Bake at 350
1 box Ghiradelli Double Chocolate Brownie Mix
1/4 c. water
1/3 c. vegetable oil
8 Nutter Butter cookies
Preheat oven to 325. Spray or lightly grease an 8 x 8 metal pan.
Follow the instructions on the box by mixing the brownie mix, water, oil and egg just until combined.
Spoon 1/2 the batter into the prepared pan. Add 8 Nutter Butter cookies on top.
Add the remaining batter on top and smooth with an offset spatula.
Bake for 39-43 minutes. The brownies may look under-baked, but will be fully cooked as they cool. Cool completely on a wire rack.
Chocolate-Peanut Butter Ganache
2 c. semi-sweet chocolate chips
1 & 1/4 c. heavy whipping cream
1/4 c. peanut butter (I use Skippy Natural Super Chunk…’cause I like to say “super chunk”)
pinch coarse salt
Place the chocolate chips in a heat proof bowl.
Combine the cream, peanut butter and salt over low heat. Stir until smooth. Increase the heat to medium-low and, stirring constantly, heat until bubbles form along the edges of the pan.
Pour the hot cream over the chocolate chips and let sit for 5 minutes.
Gently whisk the chocolate chips until the mixture is shiny and combined.
Let the ganache sit to thicken up to spreading consistency. If you’re in a hurry, place the bowl of ganache over a bowl of ice water. Stir every 15-20 minutes or so until thickened.
Spread the ganache over the brownies.