Triple-Layer Brownies

Triple-Layer Brownies

Indulge in rich, gooey layers of dark chocolate and peanut butter with these decadent Triple-Layer Brownies.

Triple-Layer Brownies
Yield: 64 brownies •Preparation: 30 minutes • Microwave: 2 to 3 minutes • Bake: 30 to 33 minutes • Cool: 15 minutes • Refrigerate: 2 to 4 hours
  • 2½ cups dark chocolate morsels*, divided
  • ¾ cup butter, softened and divided
  • 1¼ cups sugar
  • 3 large eggs
  • 1½ teaspoons vanilla extract, divided
  • 1 cup all-purpose flour
  • ¾ teaspoon salt, divided
  • 1 cup creamy peanut butter
  • ¾ cup confectioners’ sugar
  • 1 tablespoon milk
  • ½ cup heavy whipping cream
  1. Preheat oven to 350°.
  2. Line a 9-inch square pan with heavy-duty foil. Spray foil with nonstick cooking spray. Set aside.
  3. In a large microwave-safe bowl, combine 1½ cups chocolate morsels and ½ cup butter. Heat in the microwave at 1-minute intervals at 50 percent power, stirring to combine, until mixture is smooth.
  4. Add sugar, stirring to combine. Add eggs, 1 at a time, stirring well after each addition. Add ½ teaspoon vanilla extract, stirring well. Set aside.
  5. In a small bowl, combine flour and ½ teaspoon salt, whisking to combine. Add to chocolate mixture, stirring to incorporate. Pour batter into prepared pan.
  6. Bake until a wooden pick inserted in the center comes out clean, 30 to 33 minutes. Let cool until slightly warm, approximately 15 minutes.
  7. In a medium bowl, combine peanut butter, remaining ¼ cup butter, confectioners’ sugar, remaining ¼ teaspoon salt, milk, and remaining 1 teaspoon vanilla extract, stirring until blended.
  8. While brownie is slightly warm, use an offset spatula to spread peanut butter mixture over top in a smooth layer. Set aside.
  9. In a small saucepan, heat cream until almost boiling. Remove from heat, and add remaining 1 cup chocolate morsels, stirring until smooth. Pour over peanut butter layer, spreading into a smooth layer. Refrigerate until chocolate layer becomes firm, 2 to 4 hours.
  10. Using edges of foil as handles, lift whole brownie from pan. Carefully remove foil, and place brownie on a cutting board. Using a long chef’s knife, score chocolate ganache into 1-inch squares. To cut into individual brownies, line knife up with scored lines, pressing down firmly in one motion.
  11. Store covered in the refrigerator for up to 3 days.
*For testing purposes, we used Ghirardelli 60% Cacao Dark Chocolate Baking Chips.

Helpful Hint: For easy removal, line the pan with foil, allowing foil to drape over the sides of the pan. This will create handles you can use to lift the brownies out of the pan. Because these brownies are so rich, we cut them into 1-inch squares, after trimming ½ inch from each side.

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