When my daughter saw the book on our dining room table, her eyes almost jumped out of her head and she immediately picked it up and started earmarking the recipes she thought we should try (pretty much all of them!).
There are 52 recipes to try in the book. Recipes include mashups like lemon bar cheesecake, white chocolate coconut pie fudge and pecan pie cinnamon rolls! Many of these recipes would be great for the upcoming Holiday season, cookie swaps and school events.
I was given permission by Ulysses Press to share this recipe with you. If you don't have the patience to dip the bites in the chocolate, just drizzle some on top. I had to use an 8 x 8 pan so the brownies were thicker and cooking time was 23 minutes. Note: My 10 year old did most of this by herself so it's a great recipe to make with the kids.
Peanut Butter Cup Brownie Bites
Yield 32 bites
Prep Time 1 hour
Bake Time 18 to 25 minutes
Chill Time 1 hour, plus cooling time
If I had to choose only one flavor combination to eat for the rest of my life, it would be peanut butter and chocolate. These bites are what happens when a peanut butter cup and a brownie get married and have babies: A layer of brownie is topped with a soft peanut butter mixture and then the whole thing takes a bath in chocolate. These are too easy to eat, so be sure to wrap some in a pretty box and give them to your neighbors . . . if you have the strength to share them!
1⁄2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2⁄3 cup unsweetened cocoa powder
2 large eggs
2 teaspoons vanilla extract
1 tablespoon brewed coffee (or water)
1⁄4 teaspoon salt 1⁄2 cup all-purpose flour
Peanut Butter Mixture
1 cup creamy peanut butter
1⁄3 cup packed brown sugar
1 cup powdered sugar
1 teaspoon vanilla extract
16 to 24 ounces melting chocolate or semisweet baking chocolate
Make the Brownies
1. Preheat the oven to 350°F. Spray a 9 x 9-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
2. In a large bowl, stir together the melted butter, sugar, and cocoa. Stir in the eggs, vanilla, coffee (the coffee just adds a richness to the brownies, but you can use water if you prefer), and salt. Carefully stir in the flour. Spread in the prepared pan.
3. Bake for 18 to 25 minutes, until a toothpick inserted about 2 inches from the edge of the pan comes out with only crumbs sticking to it. Let cool completely in pan before continuing. You can chill them to speed up this process.
Make the Peanut Butter Mixture
1. Combine the peanut butter, brown sugar, and powdered sugar in a large bowl. Mix with a hand mixer (or a stand mixer fitted with the paddle attachment) until crumbly. Add the vanilla, then continue to mix until the mixture is smooth and almost comes together. Press it together with your hands to form a smooth ball.
2. Place the peanut butter ball on a sheet of waxed paper. Press or roll it into a square that’s about the size of your brownie pan. Place the peanut butter square on top of the brownies and press to adhere it. Press and adjust the edges so that it completely covers the brownies in the pan. Refrigerate for 30 minutes to 1 hour.
3. When you’re ready to dip the brownies, melt half of the candy according to the package directions and line a cookie sheet with waxed paper. Remove the brownies from the pan and carefully discard the foil. Set the brownies on a cutting board and cut the square in half. Place one half back in the refrigerator until finished with the first half.
4. Cut the half sheet of brownies into 32 squares (4 rows by 8 columns). Dip each square carefully into the chocolate (see Candy Dipping Tips, page 30), tap off any excess, and place on the prepared cookie sheet. Repeat with the remaining brownies, melting additional chocolate as needed.
5. Refrigerate until set. If desired, place any remaining chocolate in a plastic baggie or small squirt bottle and drizzle chocolate on top of the truffles. You can also cover them with sprinkles or leave them plain. These can be kept at room temperature or in the refrigerator in an airtight container, or can be frozen. The truffles will keep for up to 5 days in the refrigerator.
PS this is how it looks in the book...even more yummy!