Make the Brownies

1. Preheat oven to 350°F, rack in the middle.
2. Spray 2 8” spring form pans with cooking spray and wrap the outside with foil. If you do not have them, line 2 8” round cake pans with parchment paper leaving a 1” overhang. Lightly spray.
3. In a double boiler, melt the butter and chocolate in a double boiler stirring occasionally. Essentially you want to bring about 1” of water to a simmer then place your bowl that has the butter and chocolate in it over top but NOT touching the water.
4. Remove from heat and allow to cool slightly.
5. Stir in the sugar, salt, and chocolate extract.
6. With a sturdy mixing spoon, beat the eggs in one at a time until blended.
7. Add flour, espresso, baking powder and cocoa and beat until the batter is just smooth. Don’t over mix.
8. Divide the batter into the pans.
9. Bake ~30 minutes or until a toothpick inserted in the center comes out almost clean – a few moist crumbs are okay.
10. Set the pans on a cooling rack
11. While cooling take a thin blade and go along the edges to loosen.
12. Allow to cool completely on the rack.
13. Remove from the pans and place on the cooling rack.
14. Once cooled wrap one of the brownies in plastic wrap and foil and freeze for a later use.

Assemble

1. Place the prepared brownie on a serving platter.
2. Spread the hot fudge on top going almost to the end but leaving a 1/4” space around the edge.
3. Place in the fridge for 30 minutes to chill.
4. Next gently scoop or spoon out the peanut butter cup cookie dough on top gently spreading out evenly.
5. Slowly spread in the warmed ganache going just to the edge.
6. Place in the fridge for 30 minutes.
7. Lastly smooth on the whipped chocolate ganache.
8. Store in the fridge.