Welcome to this week’s 2 Maids a Baking!!
As soon as I saw this recipe on Sweet Pea’s Kitchen I knew I had to make it!! This recipe has yum written all over it! I even had some helpers!!
Preheat oven to 350F. Butter the bottom and sides of a 9 by 13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
Pour into prepared pan and spread into an even layer. Bake for bake 25-30 minutes. Let cool completely in pan on a cooling rack.
While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable.
Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
While the filling is setting, make the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine. Pour the ganache over the top and spread gently.
1 cup butter
2 cups sugar
3 teaspoons vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
For the Peanut Butter Filling:
1/2 cup butter, softened
1/2 cup peanut butter
2 cups powdered sugar
3 teaspoons milk
For the Ganache Topping:
1/4 cup peanut butter
2 cups chocolate chips
1/4 cup butter
2 tablespoons heavy whipping cream
Have you baked anything lately? We would love for you to grab our badge and link it up below!!
If your recipe happens to have milk in it remember to link it up to A Latte’ with Ott, A’s Iron Chef Challenge!!!