Friday, July 18, 2014

Recipe: Miniature Over-The-Top Chocolate, Peanut Butter Brownies

I served these brownies as a dessert for a healthy meal. I know, there is nothing low fat, healthy or otherwise good about them. Except for the taste. These are UTTERLY delicious. I served them in tiny portions so the guilt was minimal... but these were so good that guilt doesn't even enter the picture.

Over-The-Top Chocolate Peanut Butter Brownies

Brownie Mixture
1 cup melted butter
1 scant cup brown sugar
1 scant cup white sugar
3 eggs at room temperature
1 cup cocoa
1 T vanilla
1 T Kahlua
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
12 oz bag, Reeces Miniature Peanut Butter Cups

Frosting and Topping

8 oz brick of cream cheese
1/4 cup butter, softened
4 cups powdered sugar
7 oz peanut butter (half a jar)
1 tsp salt
6 oz chocolate chips
12 oz bag, Reeces Miniature Peanut Butter Cups

Preheat oven to 350.
Line a 9x13 pan with tin foil and then with parchment paper. Set aside.
For brownies, mix melted butter with sugars until combined. Stir in eggs until combined. Add cocoa, extract and Kahlua. Stir in the flour, baking powder and salt.
Pour into prepared pan.
Slice 15 miniature peanut butter cups into fourths. Press into the batter in pan. They will be partly exposed. Bake in oven for 25 - 30 minutes, until toothpick comes out clean when poked into the batter.
Cool thoroughly to room temperature.

Frosting:
Whip butter and cream cheese until combined. Add powdered sugar, peanut butter and salt. When mixture is smooth, spread across cooled brownies.
Using remaining Reeces from the Brownie Mixture bag as well as the second bag, chop all in quarters. Sprinkle on top of frosted brownies and gently press down.
Melt chocolate chips and drizzle over the peanut butter cup topped brownies.
Refrigerate two hours until firm. Remove from fridge and slice into teeny tiny pieces. These are rich! Put back in the fridge until ready to serve.
Enjoy a tiny piece without any guilt.

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