Instructions

Make the crumb:

1. Food processor the Ritz crackers until they are like graham cracker crumbs and very even.
2. Toss the crumbs with the milk powder, sugar, and salt with your hands to evenly distribute your dry ingredients.
3. Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. Use immediately in the ganache recipe.

Make the crust:

1. Pour Ritz crackers into a bowl and crush them with your hands. They don’t have to be very small and it’s okay if the crumbs are uneven.
2. Add the milk powder, sugar, and salt and toss to mix.
3. Melt the peanut butter and butter together in the microwave and whisk together. Add the melted butters to the dry ingredients and toss to coat.
4. Press into an 8×8 or 9×9 pan and bake for 20 minutes. Let cool slightly before adding brownie batter.

Make the brownies:

1. Preheat the oven to 350 F.
2. In a mixing bowl, combine the Nutella and eggs. Add the salt and coffee.
3. Mix in the flour until it is just incorporated.
4. Pour the batter onto the crust and spread it out evenly.
5. Bake for about 15 minutes, until the center is just set and the edges begin to crack.

Make the ganache:

1. Blend Ritz crumb with the milk and the salt until smooth and homogenous.
2. Spread on the brownies when they are cool, and try to use quickly after making it, or store it in the fridge for up to 5 days.