A little art from the kitchen
I like to keep things simple, delicious but simple. A few years ago I became obsessed with high quality chocolate that doesn’t have milk (making it a useful ingredient if you have lactose sensitive family or friends). I also love peanut butter and while there are a lot of recipes for peanut butter brownies, I found most wanted you to make a peanut butter frosting and I couldn’t be bothered.
Peanut Butter Brownies
1 1/2 stick of butter (sliced)
7 ounces of good chocolate (I generally chop up high quality chocolate but you could use chips as well)
2 cups sugar
1 tsp vanilla
1 cup flour
1/2 cup creamy peanut butter
Chop chocolate and put in microwave safe bowl with the butter. Heat until the butter melts and stir until the chocolate is completely melted.
Add sugar and mix well. Then add the eggs and vanilla. Lastly, add the flour and mix until combined.
Pour into a 9×9 or brownie pan lined with foil and either greased or sprayed with non-stick spray.
Heat the peanut butter for maybe 30 seconds in a glass measuring cup. Stir and then drizzle on top of the brownie batter (bring on your inner jackson pollack. Well don’t splatter)
Bake at 350 for anywhere between 30 and 40 minutes. You don’t want the center to jiggle.
Cool completely and cut into 1 inch or so squares – these little guys are super rich!
Posted in Baking, Bars, Chocolate, Dessert, Peanut Butter, Quick and Easy, Uncategorized
Tagged brownies, Chocolate, easy, one bowl, Peanut butter
Who doesn’t love peanut butter and chocolate. This recipe could have been improved upon had I used marshmallow and homemade peanut butter but I am not going to lie, these cupcakes are delish!
Chocolate Peanut Butter Cupcakes
For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
Blend together all ingredients then make 1 inch balls, it made 28 balls for me. I made them the night before and stored them in the fridge overnight.
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs
Put flour, soda, salt and cocoa in a bowl and whisk. Set aside,
In a measuring cup mix together the sour cream, milk and vanilla extract.
In the bowl of a mixer (with a beater blade) cream butter and sugar. Add eggs one at a time.
Alternate additions of flour mixture and sour cream mixture. Start and end with the flour mixture. Mix just until combined. Line cupcake pans with paper, drop 2 tbsp of batter into the bottom of each cup (I used a cookie scoop for this, it was the smallest one I had, probably 1inch). Put 1 peanut butter ball in the middle of each and then top with 1 tbsp more of the batter. If you have batter left over divide it among the cupcakes.
Bake at 350 degrees for 18-22 minutes (I was done around 20 and I think I should have pulled them out at 19). Let cool completely.
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed
Combine butter, cream cheese and peanut butter in a mixer (with a beater blade). Add powdered sugar and then the whipped topping. (I think I would swap whipped topping for marshmallow cream but either way it ends up with that thick consistency)
Frost cupcakes as desired. I used a big star tip. I also made dark chocolate disks by melting quality chocolate (my choice is Scharfenberger) and then I used a squeeze bottle to create them on wax paper. It all went into the fridge while I created the frosting.
Posted in Baking, Chocolate, Cupcakes, Frosting, Peanut Butter
Tagged acme baking company, bake, buckeye, Chocolate, cupcake, cupcakes, Frosting, Peanut butter