Name: Quick Ganache Peanut Butter Brownies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 160 g all-purpose flour; 250 g caster sugar; 150 g dark chocolate, finely chopped; 120 ml soy milk; 60 g Dutch-processed cocoa powder; 120 g unsalted butter; 1 1/2 tbsp vanilla essence; 1/2 tsp salt; 3 tbsp smooth peanut butter; 225 g dark chocolate, finely chopped

Jump to Recipe

Introduction

These Quick Ganache Brownies deliver rich chocolate flavor with a gooey center and a smooth peanut butter ganache topping. Perfect for an indulgent treat, they come together easily and make a delightful dessert for any occasion.

Two square pieces of rich chocolate dessert are stacked on a white marbled surface. Each piece has two layers: the bottom layer is a dark, moist, crumbly chocolate base with a slightly rough texture, and the top layer is thick, smooth, and glossy chocolate ganache with a shiny finish. The top piece has flaky white salt sprinkled on its smooth chocolate surface. There are more pieces blurred in the background, and the overall look is dense and indulgent. photo taken with an iphone --ar 4:5 --v 7

Ingredients

160 g all-purpose flour
250 g caster sugar
150 g dark chocolate (finely chopped)
120 ml soy milk
60 g cocoa powder (Dutch-processed)
120 g unsalted butter
1 1/2 tbsp vanilla essence
1/2 tsp salt
3 tbsp smooth peanut butter
225 g dark chocolate (for ganache, finely chopped)

Instructions

Step 1: Preheat your oven to 180°C (356°F). Line a 15cm baking tray with baking paper and grease the sides with a little vegan butter. Using a larger tray will result in thinner brownies.
Step 2: In a saucepan over low heat, melt the butter. Add soy milk, sugar, and vanilla essence, stirring to combine. Then add 150 g chopped dark chocolate. Remove from heat and stir until the chocolate is fully melted and the mixture is smooth.
Step 3: In a large bowl, sieve together the flour, cocoa powder, and salt. Mix well with a spoon to distribute evenly.
Step 4: Pour the wet chocolate mixture into the dry ingredients and stir until just combined. Pour the batter into the prepared baking tray and spread evenly. Bake for 20 minutes.
Step 5: Remove brownies from the oven. They should have a crackly top with a gooey center. Allow them to cool completely in the tray.
Step 6: For the ganache, melt the remaining 225 g chopped dark chocolate in a saucepan. Remove from heat and stir in the smooth peanut butter until fully combined. Pour the ganache over the cooled brownies and spread evenly. Chill in the fridge for at least 1 hour to set.
Step 7: Once set, sprinkle flaky salt on top for an extra touch. Cut into pieces and enjoy.

Tips & Variations

Use Dutch-processed cocoa powder for a richer color and deeper chocolate flavor.
Swap peanut butter for almond or cashew butter for a different nutty twist.
If you prefer extra gooey brownies, slightly underbake them by reducing the baking time by 2-3 minutes.
For a dairy-free version, ensure all butter and chocolate used are vegan friendly.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. For best texture, bring to room temperature for 15-20 minutes before serving. You can also freeze them for up to 2 months; thaw overnight in the fridge and allow to come to room temperature before eating.

How to Serve

A close-up view of a two-layer chocolate dessert square held between a woman's hand thumb and finger shows a dense, dark chocolate brownie base with a rich, smooth milk chocolate ganache layer on top. The ganache is thick, glossy, and even, with a few small flakes of sea salt scattered on its surface. The edges of the dessert are clean-cut, and additional similar squares are blurred in the background on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of soy milk?

Yes, regular milk works well in this recipe and will not significantly affect the texture or flavor.

How do I know when the brownies are done?

The brownies are ready when the top is crackly and the center still feels slightly soft. They will firm up as they cool, keeping a deliciously gooey texture inside.