Buckeye Brownies

Steps

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 pan and line with parchment paper leaving a 1-inch overhang on both sides.

2. In a large bowl, melt 6 ounces dark chocolate, and ¾ cup unsalted butter together in 30-second intervals. Once fully melted, stir in 1 ¼ granulated sugar, ⅓ cup dark brown sugar, and 3 large eggs,.

3. In a medium bowl, sift together ¾ teaspoon salt, 1 tablespoon cornstarch, ¼ teaspoon baking powder, ¼ cup cocoa powder, and 1 cup all-purpose flour. Add the dry ingredients to the wet and mix until combined.

4. Add the brownie batter to the prepared pan and smooth with a spatula. Bake for 40-45 minutes or until a toothpick comes out clean from the center.

5. Let the brownies cool completely before adding the other layers.

6. Add 2 cups creamy peanut butter and ⅓ cup unsalted butter, to a large bowl and beat with a hand mixer until smooth.

7. Add 1 ½ teaspoon vanilla extract, 2 cups powdered sugar, and 2 tablespoons milk and mix until combined and creamy.

8. Scoop or spoon the peanut butter mixture on top of the cooled brownies and use an offset spatula or knife to spread it evenly over the top, making it as smooth as you can.

9. Place 1 ½ cups semi-sweet chocolate chips and 2 tablespoons vegetable oil in a bowl and heat in the microwave at 20-second intervals, stirring until melted and smooth. It should be about 40-60 seconds total.

10. Pour the ganache over the peanut butter topping and smooth. Place the pan in the fridge for at least 30 minutes to chill.

11. Once the ganache is set, remove it from the fridge and lift the brownies from the pan. Slice into pieces and serve.