- 1 stick unsalted butter, 8 tablespoon
- 4 ounces unsweetened chocolate
- 1 1/2 cups white sugar
- almost 1/4 teaspoon salt
- 2 teaspoon chocolate extract (can substitute in vanilla)
- 2 large eggs, at room temperature
- 1 cup all purpose flour
- 2 tablespoon cocoa powder (not Dutch-processed)
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
Make the Brownies
- Preheat oven to 350°F, rack in the middle.
- Spray 2 8” spring form pans with cooking spray and wrap the outside with foil. If you do not have them, line 2 8” round cake pans with parchment paper leaving a 1” overhang. Lightly spray.
- In a double boiler, melt the butter and chocolate in a double boiler stirring occasionally. Essentially you want to bring about 1” of water to a simmer then place your bowl that has the butter and chocolate in it over top but NOT touching the water.
- Remove from heat and allow to cool slightly.
- Stir in the sugar, salt, and chocolate extract.
- With a sturdy mixing spoon, beat the eggs in one at a time until blended.
- Add flour, espresso, baking powder and cocoa and beat until the batter is just smooth. Don’t over mix.
- Divide the batter into the pans.
- Bake ~30 minutes or until a toothpick inserted in the center comes out almost clean – a few moist crumbs are okay.
- Set the pans on a cooling rack
- While cooling take a thin blade and go along the edges to loosen.
- Allow to cool completely on the rack.
- Remove from the pans and place on the cooling rack.
- Once cooled wrap one of the brownies in plastic wrap and foil and freeze for a later use.
- Place the prepared brownie on a serving platter.
- Spread the hot fudge on top going almost to the end but leaving a 1/4” space around the edge.
- Place in the fridge for 30 minutes to chill.
- Next gently scoop or spoon out the peanut butter cup cookie dough on top gently spreading out evenly.
- Slowly spread in the warmed ganache going just to the edge.
- Place in the fridge for 30 minutes.
- Lastly smooth on the whipped chocolate ganache.
- Store in the fridge.