Brownies with Peanut Butter Butterscotch Ganache are fudgy brownies topped with butterscotch chips and a peanut butter butterscotch ganache. You might also love my Brownie Peanut Butter Dessert!
Brownies with Peanut Butter Butterscotch Ganache
I knew I loved chocolate and peanut butter, but adding butterscotch to the mix takes these brownies to a whole new level, literally! It starts with a layer of brownies from my French Silk Brownies recipe. Then, the brownies are baked and topped with some butterscotch chips. And finally, peanut butter butterscotch ganache is poured over it all for a sweet treat!
There are two parts to this recipe–the brownies and the ganache.
Dark Cocoa Powder: I have used Hershey’s Extra Dark Cocoa and Dutch-process cocoa in the brownies; both work great.
Room Temperature Ingredients: Make sure the ingredients, specifically eggs and butter, are at room temperature for best results.
Butter– I use unsalted butter as I wanted it to be fresh and I also wanted to control the salt in my recipe.
Baking Chips: You will need chocolate chips and butterscotch chips. I used semi-sweet chocolate, but you can also use milk chocolate with success.
Peanut Butter: Creamy peanut butter is best.
Making the Ganache
Near the end of baking the brownies, start making the ganache. If you start the ganache too soon, it will harden and be hard to pour over the brownies. Combine the chocolate chips, peanut butter, and half cup of the butterscotch chips in a heat-safe bowl. Next, heat the heavy cream in a saucepan over medium heat. Pour the hot cream over the chocolate mixture and stir continuously until smooth.
Assembling Brownies with Peanut Butter Butterscotch Ganache
After the brownies have baked, remove them from the oven and sprinkle the remaining butterscotch chips over the hot brownies. Next, pour the ganache over the butterscotch chips. Finally, let the brownies rest on the counter for about 30 minutes before transferring them to the refrigerator to chill for 2 hours, up to overnight. Enjoy the deliciously decadent brownies!
Tips for Success
- Read the recipe and assembly instructions above well before making. The timing of the brownies and morsels and ganache is important.
- I prefer the look and texture of an unmelted butterscotch morsel in the middle layer. If you would prefer more ooey-gooey, you can melt the butterscotch morsels in the microwave prior to putting on the brownie. Simply spread out with an offset spatula. Be careful!
Brownies with Peanut Butter Butterscotch Ganache are fudgy brownies topped with butterscotch chips and a peanut butter butterscotch ganache.
- 1½ cups (186g) all-purpose flour
- ⅓ cup (42g) dark cocoa
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, room temperature
- 2 cups (400g) granulated sugar
- ¾ cup (1½ sticks, 170g) unsalted butter, room temperature
- 2 teaspoons vanilla
- 1 cup semi-sweet chocolate chips
- ¼ cup creamy peanut butter
- 1½ cups butterscotch morsels, divided
- ½ cup heavy cream
Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper, including up the sides of the dish.
In a large bowl add flour, cocoa, baking powder, and salt. Whisk together ingredients until they are fully incorporated.
In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
With the mixer off, add the flour mixture to the wet mixture. Turn mixer on low and mix until ingredients are well combined.
Pour brownies into the lined baking dish and bake for 30-35 minutes. Brownies are done when an inserted toothpick is removed with crumbs but no wet batter.
With about 10 minutes left in baking the brownies, make the ganache.
In a medium bowl, combine the chocolate chips, peanut butter, and ½ cup of butterscotch chips.
In a small saucepan over medium heat, add heavy cream and heat until simmering (2-3 minutes).
Pour the hot cream on top of the chocolate, peanut butter, and butterscotch chips. Stir continuously until melted and smooth.
Remove the brownies from the oven. Sprinkle the remaining cup of butterscotch chips over the hot brownies.
Pour the ganache over the butterscotch chips.
Let the brownies rest on the counter for about 30 minutes before transferring them to the refrigerator to chill for 2 hours, up to overnight.