Peanut Butter and Jelly Brownie Sandwiches

Preheat the oven to 350 F. Line two 9×13-inch baking pans with foil that extends up over the perimeters, and spray the foil with nonstick cooking spray.

Combine the chocolate and butter in an enormous microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds, until the chocolate and butter are melted and clear. Let cool until lukewarm.

Add the cocoa and sugar and whisk correctly. Add the eggs one after the other, whisking correctly after each addition. Lastly, add the vanilla extract after which the flour, and stir with a spatula until all of the issues is combined.

Divide the batter equally between the two pans. In case you want to use a scale, place about 32 oz of batter in each pan. Sprinkle half of the flaked sea salt generously extreme of each pan. Bake the pans for 20-25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs related. Cool the brownies totally sooner than assembly. While you stay up for them to relax, put collectively the ganaches.

To make the peanut butter ganache, combine the chopped chocolate and the cream in a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds, until the mixture is melted and clear. Add the peanut butter and whisk it in. Press a layer of cling wrap on prime of the ganache and protect it at room temperature until you’re ready to utilize it.

To make the raspberry ganache, puree the defrosted raspberries in a blender or meals processor. Stress them by the use of a unbelievable wire mesh strainer to remove lots of the seeds—various stray seeds is okay! Pour the raspberry puree proper right into a small saucepan and heat it over medium-low heat until it reduces proper right down to 1/4 cup—this may give your ganache a extremely intense raspberry style.

As quickly because the puree is correct right down to 1/4 cup, add the 1/2 cup of cream and the powdered sugar and swap the heat to medium. Place the chopped chocolate in a medium bowl shut by. Convey the cream/raspberry mixture to a simmer, then pour it over the chopped chocolate. Let it sit for 1 minute to soften the chocolate, then whisk collectively until clear. Press a layer of cling wrap on prime of the ganache and protect it at room temperature until you’re ready to utilize it.

As quickly because the brownies are cool, scrape the peanut butter ganache on prime of certainly one of many brownie pans, and unfold it into a good layer. Refrigerate the pan until the ganache is partially set, about 20 minutes. Pour the raspberry ganache on prime of the peanut butter ganache, and as soon as extra unfold it into a good layer. Refrigerate the pan as soon as extra to set the ganache until it is company ample to help the load of the second brownie layer, for about 20-Half-hour.

Take away the second brownie layer from the pan using the foil as handles, and peel the foil off the once more. Fastidiously slide the second brownie on prime of the ganache layer. Refrigerate the pan for various hours to make sure the brownies and ganache are firmly sealed collectively.

Take away the slab of brownie sandwich from the tray using the foil as handles. Scale back them into small triangles (to mimic sandwiches) or squares. In case you want to embellish the perimeters of the sandwiches like I did, soften the chocolate candy coating inside the microwave. Mix the chopped peanuts and freeze-dried fruit collectively. Unfold a thin layer of coating on the facet of a triangle, and shortly press a thick layer of nuts and fruit onto the coating sooner than it dries.

This recipe yields about 18 4×3-inch triangle “sandwiches.” They’re typically saved in an airtight container inside the fridge for as a lot as each week. For the proper model and texture, serve them each at room temperature or warmed for 10-15 seconds inside the microwave.