Place into a medium sized bowl and set in fridge while brownies fully cool. At least 30 minutes.
Chocolate Ganache
4 ounces semi-sweet chocolate, chopped finely
cup heavy whipping cream
Place chocolate in a medium bowl.
In a small saucepan bring cream to a boil. Once the boil starts, pour over chocolate.
Let sit 5 minutes.
Whisk until mixture is smooth and glossy.
To Assemble the Torte:
Remove brownie from spring form pans. If still too warm, place in freezer for about 10 minutes.
Place one brownie circle on a plate. Add about a 1/8 cup of peanut butter mousse (I added much more to mine and actually
doubled the recipebut for photo reasons only. That much filling would be too much).
Scatter a handful of peanut butter cups.
Place another brownie round on top of the that. Then add another 1/8 cup peanut butter mousse. Then peanut butter cups.
Place third and final brownie round on top of second layer. Add a cup for the top layer of peanut butter mousse. And more
peanut butter cups. Pour the ganache over the top of the torte. It might take some peanut butter cup pieces with it down
the side. Just add more on top, you know you wanted to anyway.
Repeat and make a second torte. You should have two total. You can sharebut why would you?