Peanut Butter Ganache Brownie

Thu, 15 January 2026

Peanut Butter Ganache Brownie

Silky soft white chocolate and peanut butter ganache poured over a rich, fudgey and nutty dark chocolate brownie base. These goodies are also gluten free.

Ingredients

Makes 12 Peanut Butter Ganache Brownie Bars

• 200g dark chocolate chips
• 100g milk chocolate chips
• 300g unsalted butter
• 4 medium eggs
• 266g white sugar
• 10ml vanilla extract
• 200g ground almonds
• a pinch sea salt

 

Peanut Ganache Topping

• 170g White choc
• 60ml Cream
• 80g Peanut Butter
• 30g Roasted peanuts

 

Method

For the Brownie

? Line a 9” x 13” roasting tray with baking parchment.

? Melt the unsalted butter, 200g of dark chocolate and 100g of milk chocolate in the microwave in a heat proof bowl. Once the chocolate & butter has melted, stir thoroughly and allow the mixture to cool slightly until it is warm and no longer hot.

? In a separate bowl whisk the eggs, white sugar and vanilla extract together.

? Add the chocolate mixture to the eggs and mix until combined.

? Add the ground almonds and sea salt.

? Pour the batter into the tin and bake for 25 - 35mins at 170°.There will be no jiggle in the centre of the brownies when they are cooked.

 

For the topping

? Roughly chop the peanuts.

? Melt the cream and white chocolate and stir together.

? Add peanut butter and peanuts and stir.

? Once combined pour over the top of the brownie and allow to set for six hours or over night in the fridge.

Serve warm with a dollop of vanilla ice cream or chop into bar size pieces best for sharing.