After the brownies come out of the oven, it’s absolutely essential to let them cool completely before adding anything on top. I learned this the hard way during one rushed holiday baking session—the peanut butter layer melted into the brownie layer and became far too gooey. So now, I wait patiently until the pan is room temperature.
For the peanut butter layer, I mix the softened butter and peanut butter until it becomes silky and thick. Then I slowly add the powdered sugar and vanilla. By the end, the mixture looks like a smooth peanut butter fudge. I spread it evenly over the cooled brownies, taking my time to get it into every corner. A rubber spatula works wonders for this step.
The final layer—the ganache—is where the magic happens. I heat the heavy cream until it’s just steaming, then pour it over the chocolate chips. After letting it sit for a minute, I start whisking until it becomes glossy and smooth. Pouring this luscious chocolate over the peanut butter layer is undeniably satisfying. I always chill the brownies for at least an hour so the layers set beautifully.
Pro Tips for Best Results
One thing I’ve learned through many batches is that using room-temperature butter for the peanut butter layer makes a world of difference. Cold butter makes the mixture lumpy, while melted butter makes it oily. Room temperature gives you that perfect fudge-like consistency.
If you want cleaner slices, lightly score the chocolate layer once it begins to set but hasn’t fully hardened. This keeps the ganache from cracking when you cut through it later. I figured this trick out after a few cracked tops—it really helps.
Don’t skip chilling the brownies. I know it’s tempting to dive in early, but chilling helps the peanut butter layer firm up and the ganache set perfectly, making each slice look as good as it tastes.
Finally, if your ganache ever appears dull or grainy, it might need an extra teaspoon of warm cream to smooth it out. Ganache is pretty forgiving, so don’t panic.
Common Mistakes to Avoid
One common mistake is rushing the cooling process. Adding the peanut butter layer to warm brownies makes it melt and lose structure. If you’re impatient like I used to be, try placing the pan near a window or on a cooling rack to speed it up a bit.(See the next page below to continue…)