Peanut Butter Blondies with Chocolate Ganache

Sometimes I fantasize about living abroad for a few years...or maybe forever.  My parents spent three years in Italy, and growing up I heard countless stories about how wonderful it will.  Those three years coincided with their last three years before kids.  Hmm...maybe that's why they loved it so much.

My living abroad dreams usually come to a crashing halt when I remember, "Wait, don't they not really have peanut butter in other countries?"  And even worse, "In other countries I hear they've never tried peanut butter and chocolate together."  Travesty, people!

I'm always up for trying new chocolate-peanut butter recipes, and how can you not be tempted by a peanut butter blondie with chocolate chips...

and chocolate ganache.  You can't!

Chocolate ganache might just be the best icing on the planet.

Chocolate, cream, and a bit of butter.  Yes, please.  

These blondies taste exactly like they look in this picture.  Rich, delectable, and full of peanut buttery-chocolate goodness.  God bless America.

Peanut Butter Blondies with Chocolate Ganache

From Smitten Kitchen

Blondies:

2 sticks unsalted butter, softened

1 3/4 cup sugar

1 cup creamy peanut butter

2 large eggs and one egg yolk

2 teaspoons vanilla extract

2 cups flour

9 oz. (1 1/2 cups) semisweet of bittersweet chocolate chips

Ganache:

9 oz. (1 1/2 cups) semisweet chocolate chips

1/2 cup heavy cream

1 tablespoon butter, softened

Preheat oven to 350 degrees.  Butter a 13 x 9 inch pan, line with parchment, and then butter the parchment.  

Beat butter and sugar together in a stand mixer at medium-high speed until fluffy.  Add peanut butter and beat until incorporated.  Add two eggs, one egg yolk, and vanilla and mix thoroughly.  Reduce mixer speed to low and slowly add in flour until just combined.

Mix in 9 oz. (1 1/2 cups) semisweet or bittersweet chocolate chips with a spatula and then spread in buttered baking pan.  Smooth out the thick cookie-like batter with a knife.  Bake until brownies are golden brown, 40-45 minutes. A toothpick inserted will come out with just a few crumbs.  

Cool blondies completely, at least 1 1/2 hours.  

To make ganache, place 9 oz. (1 1/2 cups) semisweet chips in a heatproof bowl.  Bring cream to a boil in small saucepan and pour over chocolate chips.  Let it sit for 1 minute and then whisk in 1 tablespoon of softened butter.  Keep whisking until smooth.  

Spread ganache over cooled blondies and let sit for 15 minutes before slicing into tiny squares.  Store for a few days in an air tight container or put the extras in the freezer.