After a series of unfortunate events at work that led to an early dismissal for everyone, I immediately changed into more comfortable summer-ready clothes and warmed up my would-be lunch. I would rather be eating a corn and black bean salsa, or even lavender lemonade, which are more worthy of this summer heat, but I'm quite the lazy gal and will willingly warm up leftovers to eat with a side of Cheez-its.
It's that kind of day.
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But it's also the kind of day where I dream about eating brownies I really should not be dreaming about. Especially since I just baked a batch of ganache-dipped lavender shortbread cookies yesterday. There are other things to focus on, but I like to dwell on the past, which involved a hearty amount of chocolate and peanut butter all sandwiched into the best brownie ever.
I like chocolate cake bases to be dense. And the best way to accomplish that is to layer them with fillings and frostings and then letting it all sit in the fridge to chill for a couple hours to overnight. The crumb condenses and it adds a richer flavor. Or, it could be that all cakes I've liked dense were chocolate cakes. I proudly admit my love affair with chocolate.
Peanut butter truffle brownies are simply brownies topped with a layer of fluffy and rich peanut butter ganache which is then covered with a layer of peanut butter chocolate ganache. Going with the peanut butter theme, yeah? Let it sit for hours and you have a dense brownie with layers that melt in your mouth.
You definitely want to cut these up into small squares. They might stick to your teeth after they've already stuck their flavor onto your taste buds, testing your willpower.
Maybe you shouldn't make these if you're trying to build up endurance for resisting sugar, chocolate, peanut butter, or just things that taste too good for their good. My resistance includes pushing it all on my boyfriend, coworkers, family, and friends, making sure to leave some for me. Soooooooooooome, I should say (as many as there are o's).
Peanut Butter Truffle Brownies
recipe via Some Kitchen Stories
1 Cup of butter
2 Cups of sugar
3 Teaspoons of vanilla
2/3 Cup of cocoa powder
1 Cup of all-purpose flour
½ Teaspoon of salt
½ Teaspoon of baking powder
Peanut Butter Layer:
½ Cup of butter, softened
½ Cup of creamy peanut butter
2 Cups of powdered sugar
2-3 Teaspoons of milk
Peanut Butter Ganache Layer:
¼ Cup of creamy peanut butter
2 Cups of semisweet chocolate chips
¼ Cup of butter
2 TBsps of heavy whipping cream
1. Preheat oven to 350 degrees. Butter the bottom and sides of a 9x13 metal baking pan. Put a long piece of parchment paper in the bottom, letting the ends extend slightly over the sides.Butter the parchment paper.
2. In a medium saucepan over medium heat, melt the butter.
3. Remove from heat and add the sugar. Stir to combine.
4. Beat in eggs and vanilla until combined.
5. Mix in cocoa, baking powder and salt.
6. Add flour. Stir until just combined.
7. Pour mixture into prepared pan and spread into an even layer. Bake for 25 to 30 minutes.
8. Remove pan and let cool completely on a rack.
9. While the brownies cool, make the peanut butter filling; fix a stand mixer with paddle
attachment or use an electric mixer. Combine the peanut butter ingredients in a bowl and beat until smooth and creamy and spreadable (toss in 2 teaspoons of milk. If it’s not spreadable, add one more teaspoon).
10. Take the cooled brownies and spread an even layer of peanut butter. Place in the refrigerator until filling is set, about 30 minutes.
11. While the filling sets, make the ganache; take a small saucepan and a glass or heatproof
bowl. Simmer water and place the bowl over the saucepan. Melt the ganache ingredients together and stir to combine.
12. Take the chilled brownies and pour the ganache over the top. Spread gently. Chill until set.
13. When ready to serve, lift the brownies out of the pan using the ends of the parchment paper.