Peanut Butter Brownies

Ingredients

2 sticks Unsalted Butter softened

1 3/4 cups Sugar

1 cup Creamy Peanut Butter

2 units Large Eggs

1 unit Large Egg Yolk

2 teaspoons Vanilla Extract

2 cups All-purpose Flour

1 1/2 cups Semisweet Chocolate Chips (for brownies)

1 1/2 cups Semisweet Chocolate Chips for ganache

1/2 teaspoons Table Salt

1 1/2 cups Semisweet Chocolate Chips (for ganache)

1/2 cup Heavy Cream

1 tablespoon Unsalted Butter (for ganache) softened

Equipment

Electric Mixer

Baking Pan

Heatproof Bowl

Small Saucepan

Directions

Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer speed to low, then mix in flour until just combined. Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top.

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center comes out with some crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl. Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute. Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms. Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.