Mini Peanut Butter Cup Brownies with Chocolate Peanut Butter Ganache

We have several great brownie recipes posted on the blog....like these Pecan Pie Brownies, Dulce de Leche Brownies, Chocolate Strawberry Brownies, The Most Amazing Brownies and Mexican Hot Chocolate Brownies. This is definitely one to add to the list!

 

 It was inspired by a container of Trader Joe's Mini Peanut Butter Cups that had been sitting in my pantry for weeks calling my name. I normally use them to bake my family's favorite Peanut Butter Cup Cookies, but this time I wanted to try something different. Why not throw them into brownie batter? But this is no ordinary brownie batter, it's made with one of my favorite ingredients, brown butter. If you have never baked with brown butter, I recommend you give it a try.

 

 

 

Mini Peanut Butter Cup Brownies with Dark Chocolate Peanut Butter Ganache

Makes One 8x8 pan of brownies or 12-16 servings

 

 

Brownie Ingredients:

 

10 tablespoons (1 1/4 sticks) unsalted butter

1 1/4 cup granulated sugar

3/4 cupsnatural unsweetened cocoa powder

2 tsp water

1 tsp vanilla extract

1/2 tsp salt

2 large eggs, room temperature

1/3 cup + 1 tablespoon all purpose flour

3/4 cup Trader Joe's Mini Peanut Butter Cups

 

 

Ganache Ingredients:

2/3 cup heavy whipping cream

2 cups Ghiradelli Bittersweet Chocolate Chips

2 tablespoons creamy peanut butter

 

 

Directions:

Preheat oven to 350f

 

Line an 8x8 baking pan with heavy duty foil and spray with nonstick cooking spray (or use nonstick foil).

 

Place the sugar, cocoa powder, vanilla, water and salt in a large bowl or in the bowl of your electric stand mixer fitted with the paddle attachment. Mix a few seconds to combine.

 

Place butter in a small sauce pan over medium heat. Heat, swirling the pan occassionally, until the butter stops foaming and brown particles form at the bottom of the pan. Be sure to swirl the pan occassionally and keep a close eye on it to prevent burning.

 

Once the butter is done browning, pour it into the bowl with the sugar/cocoa mixture being sure to pour in all of the brown bits from the pan. This is flavor!

 

Mix at medium speed to combine (about one minute).

 

Beat in egg, one at a time, beating well after each addition. Scrape down the bowl with a rubber spatula.

 

Add the flour and mix just until combined.

 

 

 

Fold in the peanut butter cups.

 

 

 

Spread the batter in the pan. Bake for about 15-20 minutes of until batter feels firm when pressed in the center. Do not overbake.

 

 

 

Remove from oven and allow to cool for 20 minutes. Place pan in the freezer for another 20 minutes to firm up.

 

Make the ganache -  put the chocolate chips in a medium size bowl. In a small saucepan, heat the cream and peanut butter until the cream barely comes to a simmer. Pour the cream mixture over the chocolate chips and allow to stand for 3 minutes. Combine ingredients with a whisk until chocolate is melted and mixture is thick and glossy.

 

 

 

Pour the ganache over the brownies and spread into an even layer.

 

 

 

 

Place the pan in the freezer for about an hour. Remove the pan from the freezer, and remove from the foil liner. Cut into serving size squares.

 

 

 

Store in the refrigerator and remove approx 10 minutes before serving.

 

These are rich brownies and are best served slightly cold.

 

 

Adapted from: Heather Christo Cooks

Chocolate -Strawberry Brownies

Chocolate -Strawberry Brownies

This recipe came about by combining my love of chocolate and strawberries.  Could anything be more delicious! 

I was trying to find a quick way to fill my craving for both chocolate covered strawberries and brownies.  The brownies seemed the easier way to go, as I was feeling a bit too lazy to spend the time making a whole batch of chocolate covered strawberries ..… but I still wanted the strawberries.  What’s a girl to do?  Hmmm… let me just try these two ingredients together and see what I get. That is what I love about baking, sometimes baking experiments really work! (just remember to write down what you did along the way). 

My Chocolate-Strawberry Brownies filled both my needs. Strawberries and Brownies! What could be better!    It was also quick! (well, you do have to wait for them to cool from the oven, but if I was making chocolate covered strawberries I would have to wait for them to harden, so either way you need to be patient  and wait for the goodness!)   The brownie has a moist, rich chocolate flavor (brought out by the addition of coffee), while the chopped strawberries add a tangy, tart flavor that you don’t expect from a brownie. I hope you give these a try!

Ingredients

1/3  cup butter

1 cup milk chocolate chips

¼ cup milk

2 tablespoons cocoa powder

1 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

¼ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon instant coffee

¼  teaspoon salt

¾ cup of chopped strawberries

1/2 cup Powder sugar

Directions

1.       Preheat oven to 350

2.       Line the bottom of an 8x8 or 9x9 baking pan with wax paper, then spray the whole inside of the pan, including the wax paper, with Pam. Set aside.

3.       In a small sauce pan, combine chocolate chips, butter and milk and melt over low heat, stirring slowly until all chocolate is melted and butter and milk are incorporated.  Set aside to cool.

4.       In a large bow l( or your kitchen aid) combine sugar & the cooled chocolate mixture, stirring until well blended.  Add both eggs and vanilla and mix until well blended.

5.       In a separate bowl, combine flour, baking soda, baking powder, espresso until well blended.   Add the chopped strawberries until they are fully covered in the flour mixture.

6.       Add the flour mixture to chocolate mixture.  Mix slowly until the two are combined.  Do not use the kitchen add or electric mixer for this part. Mix by hand so you do not breakdown the strawberries.

7.       Bake for 30-35 minutes. Remove from oven and cool. 

8.    Cut and Sprinkle the top of brownies with powder sugar .

9.        Enjoy

The MOST Amazing Brownies + Mexican Hot Chocolate Brownies

 

(the most Amazing Brownies) + (Mexican Hot Chocolate Brownies)

 

I guess you can call this blog posting our after Superbowl post game.   Faye and I were on the same wavelength this Super Bowl  Sunday.  That being .. BROWNIES!!  There are so many ways to create a good brownie, but Faye and I think we have narrowed it down for you to the two of the best recipes that are out there.    Faye's brownies are dense and full of chocolate flavor that will satisfy any chocolate craving. The picture says it all.   My brownies are more cake-like with a chocolate cinnamon flavor that is reminiscent of Mexican hot chocolate.  They have a nice frosting glaze which tops off each square.  We hope you enjoy these wonderful brownies at your next party.. Heck, make them tonight as a special treat!  Happy Cooking everyone.




The MOST Amazing Brownies...
Adapted from Baked: New Frontiers in Baking
Makes one 9x13 pan

Ingredients
1 1/4 cups all purpose flour
1 tsp salt
2 tablespoons dark unsweetened cocoa powder (I used Hersheys Dark Cocoa Powder)
11 ounces dark chocolate, chopped (I used part of the Trader Joe's Dark Chocolate Bar)
1 c unsalted butter, cut into pieces
1 teaspoon instant espresso powder (my favorite brand is Megdaglia d' Oro)
1 1/2 cups granulated sugar
1/2 c light brown sugar, packed
5 large eggs, room temperature
2 tsp vanilla extract
1 cup chocolate chips or chunks
Optional: 1 cup chopped toasted nuts

Directions:

Preheat oven to 350. Line a 13x9" glass baking dish with non-stick foil or spray regular foil with non-stick spray.

In a medium bowl, whisk together the flour, sifted cocoa powder and salt. Set aside. Note: Cocoa powder can be lumpy so I sift mine through a fine mesh sieve to remove the clumps.

Create a double boiler by placing a large stainless steel or glass bowl over a pot of barely simmering water. The water should not touch the bottom of the bowl. Place the chocolate chunks, butter and instant espresso powder in the bowl and stir until completely melted and smooth.

Turn the heat off but leave the bowl over the double boiler. Add the granulated and brown sugar and whisk to combine. Remove from heat and cool to room temperature (approx 5 minutes). Note: It is important to bring the mixture to room temperature before adding the eggs otherwise you risk scrambling your eggs if the chocolate mixture is too hot.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk to combine. Add the vanilla extract and whisk to combine. Do not overmix during the process otherwise you will incorporate too much air and your brownies will turn out on the cakey side. Note: It is important that the eggs are at room temperature to ensure they incorporate thoroughly and easily without overmixing.

Sprinkle the flour mixture over the chocolate/egg mixture and use a rubber spatula to fold just until combined. There will still be a few streaks of flour visible.

Pour the batter into the prepared pan and smooth. Sprinkle with the chocolate chips. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Remove from oven.

Cool completely in the pan then remove and cut into squares.

Store leftovers at room temperature in an air tight container for 2-3 days.

This is the Cocoa Powder and Chocolate I used in this recipe.


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Mexican Hot Chocolate Brownies

Ingredients:

2 cups flour

2 cups sugar

½ butter

½ Crisco shortening

1 cup brewed cinnamon coffee (brewed with 1 tablespoon of cinnamon)

¼ cup unsweetened cocoa

1 teaspoon cinnamon

½ cup buttermilk

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

Frosting

½ cup butter

3 tablespoons cocoa

¼ teaspoon cinnamon

¼ milk

1 ½ cups powder sugar

1 teaspoon vanilla

PREHEAT OVEN TO 400

1.     Prepare a 11x17 inch baking pan with spray oil(PAM). (you really need this size)

2.     In a large bowl, combine flour and sugar. Set aside

3.     In a medium size saucepan, over medium heat, combine butter, shortening, coffee, cocoa, cinnamon.  Stir until all is melted and combined.   Bring to a boil. Remove from heat.

4.     Add chocolate-coffee mix to flour.  Mix at medium speed for a minute till all combine.

5.     Add remaining ingredients buttermilk, eggs, baking soda and vanilla.
6.     Continue mixing until all ingredients are well incorporated.
 7.     Pour into prepared pan.  

8.     Bake for 20 minutes.  Make sure a toothpick comes out clean from the middle of brownies to test that they are done.

As the brownies are baking. Make frosting:

1.     In a medium size sauce pan over medium heat, combine butter, cocoa, cinnamon and milk.  Using a whisk, combine till butter is melted and all ingredients are combined. Bring to a boil. Remove from heat.
 2. Gradual add powder sugar and mix with whisk until all is well combine. Add vanilla.  (There is sometimes a lump in the frosting. Continue to mix until the majority are gone)

3.     Pour frosting over warm brownies (sides will bubble).  Spreads frosting using a large spoon or spatula so all brownies are covered.

4.     Cool brownies for a few hours. Cut and serve

 

Decadent Brown Butter and Toasted Walnut Brownies

Brownies. Who doesn't love a good brownie? I consider brownies to be on the of the all-time classic comfort desserts, right up there with the Chocolate Chip Cookie. Everyone should have a great homemade brownie recipe in their collection and, in my opinion, this is one of the best. The secret? A full arsenal of flavor - brown butter, toasted walnuts, chunks of high-quality chocolate and espresso powder! If you have never used brown butter in your baking, you should give it a try. This technnique transforms the flavor of the butter and gives it a rich, nutty flavor. Toasting the walnuts brings out the oils and (believe it or not) makes them taste even more nutty. Chunks of chocolate? Well that's a no-brainer and the espresso powder enhances the flavor of chocolate. Whether you're a fan of fudgy, chewy or cakey brownies, this recipe will appeal to everyone. I hope you give it a try and it becomes your go-to brownie recipe.

Decadent Brown Butter and Toasted Walnut Brownies

2  1/2 sticks unsalted butter, cubed
2 1/2 c sugar
2 tsp vanilla extract
1 tsp espresso powder
4 tsp water
4 large eggs chilled
1 1/2 c natural cocoa powder
2/3 c plus 2 T all purpose flour
1/2 tsp salt
2 c walnuts, toasted and coarsely chopped
1 c good quality dark chocolate, chopped (Valhrona, Guittard, Ghiradelli, Lindt are some of the best)

Preheat oven to 325 and line a 13x9" baking pan with non-stick foil or spray regular foil with non-stick cooking spray. I usually use a glass baking pan.

Combine the water and espresso powder in a small bowl. Set aside.

Combine the sugar, cocoa powder and salt in a large bowl. Set aside.

In a small saucepan, melt butter over medium heat. Continue cooking, stirring often, until the butter stops foaming and brown bits form at the bottom of the pan. This process could take 5-10 minutes depending upon how cold your butter was when you put it in the pan. Remove from heat and pour immediately into th cocoa powder mixture. Add water, vanilla and espresso powder and stir to blend. Allow to cool 5 min.

After 5 min, add eggs to mixture one at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Ok, here's where you get a little bit of a workout and burn calories so you can eat more brownies...Beat vigorously for 60 strokes. This will give your brownies that shiny, crackly top that's the trademark of a good brownie.

Fold in nuts and chocolate chunks. Spread into prepared pan and bake approx 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Watch your brownies carefully during the end of the baking time as all ovens are different and there is nothing worse than an underbaked or overbaked brownie.

Allow to cool completely in pan. Remove, cut and enjoy!

These brownies are best when eaten within 2 days. Store in an airtight container at room temperature.