Monday, December 9, 2013

Triple Decker Peanut Butter Brownies

09.12.2013 - Today a special day for my brother, is his birthday, too bad, he is too far for me to make him a cake.  So this brownies cake is not for him, is for my son to celebrate his 3 years old 10 months tomorrow on the 10.12.2013.. :)

My son selected this challenging cake for me today to make for him.  Anything with peanut butter is his favourite. so today he request me to make the Triple Decker Peanut Butter Brownies, this is a combination of three different recipes and i create into one cake.  I hope you will like it too :)

Happy Baking!!

Every bite just wonderful!! I can taste the layer of strong dark chocolate ganache, the layer of crunchy peanut butter and the rich chocolate brownies. Perfect!



Ingredients
180g bittersweet chocolate chips (about 1 cup) or coarsely chopped bittersweet chocolate
113g unsalted butter or (1 stick / 8oz )
2 large eggs, at room temperature
3/4 cup granulated sugar ( adjust to your desire sweetness )
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup all-purpose flour

For the Peanut Butter 
20g tablespoons butter
2 tbsp sifted confectioners' sugar
1 cup your favourite peanut butter
A drop of vanilla extract
pinch of salt

For The Ganache Layer:
6 ounces bittersweet chocolate, finely chopped
1/4 cup heavy cream

INSTRUCTIONS
Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch metal baking pan with aluminum foil.

Combine the chocolate and butter in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth. Remove from the heat and let cool slightly, about 5 minutes.

Combine the eggs, sugar, vanilla, baking powder, and salt in a large bowl and stir with a rubber spatula until just evenly incorporated. Add the chocolate mixture and stir until evenly combined. Add the flour and fold in until just incorporated, about 20 strokes (no white streaks should remain).

Pour the batter into the prepared pan, push it to the edges in an even layer, and smooth the top. Bake until a cake tester or skewer inserted into the center comes out clean, about 25 minutes. Remove to a wire rack and let the brownies cool for at least 20 minutes.

leave the brownies to cool on the tin.

Make peanut butter layer:
In bowl, add in peanut butter, confectioners' sugar, vanilla, and pinch of salt until smooth and creamy. Spoon into pan over brownies and smooth the top. Chill while making ganache topping.

Make the ganache topping: 
Place chocolate medium bowl. Heat cream in microwave or on stove until just simmering. Whisk into chocolate mixture until smooth. Pour over peanut butter layer. Chill until firm, 2 to 3 hours.

Grip the excess foil and pull it out of the baking pan. To cut, run sharp knife along inside edge of pan. Grab parchment paper, lift brownies out of pan, and place on work surface. Use a large hot, wet knife to cut into squares.

 Brownies base




 Peanut Butter layer 


This is the trick! do not touch the ganache or try to use spatula or knife on the ganache to cover the layer of peanut butter, you will easily mix the peanut butter and the ganache. What u need to do is pour in the ganache in the centre of the cake, and lift up the pan, move the pan to the left and right and the warm ganache will follow evenly to all the direction slowly to cover all up and you're done. 

 A shinning smooth layer of dark chocolate ganache, this is the best ganache i have ever made.  i just love the consistency of the smoothness, its perfect.



Yummilicious!




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