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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| Notice the fingerprint. |
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).
