Name: Quick Ganache Peanut Butter Brownies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Western
Ingredients: 160 g all-purpose flour; 250 g caster sugar; 150 g dark chocolate (finely chopped for easier melting); 120 ml soy milk; 60 g cocoa powder (Dutch-processed for a richer color); 120 g unsalted butter (preferably Kerrygold); 1 1/2 tbsp vanilla essence; 1/2 tsp salt; 3 tbsp smooth peanut butter (Jif creamy recommended); 225 g dark chocolate (finely chopped for smooth ganache)

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Introduction

These Quick Ganache Brownies combine a rich, gooey center with a smooth peanut butter chocolate topping. Perfect for a speedy bake, they deliver intense chocolate flavor with a delightful twist. Ideal for sharing or a decadent treat anytime.

A clear glass bowl filled with smooth, thick chocolate batter of dark brown color, swirled with rich, creamy texture. Two metal beaters attached to an electric mixer are partially dipped into the batter, coated with the chocolate mixture, resting diagonally across the bowl. The bowl is placed on a white marbled surface, highlighting the glossy texture of the chocolate batter inside. 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, finely chopped (for ganache)

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 small amount of vegan butter.
Step 2: In a saucepan, melt the butter over low heat. Add soy milk, caster sugar, and vanilla essence, stirring to combine. Then add 150 g of chopped dark chocolate, remove from heat, and stir until fully melted and smooth.
Step 3: Sieve the flour, cocoa powder, and salt into a large bowl. Mix well to distribute evenly.
Step 4: Pour the wet chocolate mixture into the dry ingredients. Stir until combined to form the brownie batter. Spread the batter evenly into the prepared baking tray and bake for 20 minutes.
Step 5: Remove the brownies from the oven and allow them to cool completely in the tray. They should have a crackly top but remain gooey inside.
Step 6: Melt the remaining 225 g of dark chocolate in a saucepan. Remove from heat, stir in the peanut butter until smooth, then pour the ganache over the cooled brownies. Spread evenly and refrigerate for at least 1 hour to set.
Step 7: Once set, sprinkle flaky salt on top. Cut into pieces and enjoy your rich, gooey ganache brownies.

Tips & Variations

For a thicker ganache layer, chill the brownies before pouring the ganache to prevent it soaking in.
Swap soy milk for any plant-based or dairy milk you prefer.
Add chopped nuts or chocolate chips to the batter for extra texture.
Use natural peanut butter if you want a less sweet ganache.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature for a few minutes before serving for the best texture. These brownies also freeze well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

How to Serve

A square tray of twelve chocolate cake pieces is shown on a white marbled surface, with each piece topped with a smooth, thick layer of dark chocolate frosting sprinkled with small flakes of sea salt. One piece is slightly lifted to reveal a moist, dark chocolate cake layer beneath the frosting. To the right side lies a silver knife with chocolate frosting residue on the blade, and a white dish with coarse sea salt is partially visible above the knife. 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 dairy milk works fine if you are not avoiding dairy. It won’t affect the texture or flavor significantly.

What if I don’t have Dutch-processed cocoa powder?

You can use natural cocoa powder, but the brownies may be slightly less rich and have a more pronounced acidity. Adding a pinch of baking soda can help balance the flavor.