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Sunday, April 20, 2014

Peanut Butter Truffle Brownies

So I know I should be providing some healthier recipes, but lately all the healthy ones I have cooked have been disappointing either flavorfully or visually (some foods really do not photograph very well.)   And believe it or not, I had intended to make a healthier, no sugar added, hazlenut date truffle for the holiday, but I couldn't find hazelnuts at any of the nearby stores and I didn't feel like hauling my bum all the way to Trader Joe's at that moment.  So I was really forced into making these....forced I tell ya.  Well it's Easter and why not splurge?

These are the perfect decadent long as you like your decadent treats super-chocolately, soft, fudgy and rich.  These should only be consumed for special occasions or when you're in some sort of trouble and need a favor or forgiveness.  If you are looking for healthy brownies, then you have ended up on the wrong page...keep on looking.  Perhaps I will find a wonderfully healthy and delicious black bean brownie recipe in the near future and will be able to redirect you to that soon-to-be post then.  (Insert healthy brownie recipe here.)

Peanut Butter Truffle Brownies
adapted from Half Baked Harvest

For the brownies:
10 tablespoons unsalted butter
2 ounces milk chocolate chips
1 cup granulated sugar
1 tablespoon instant coffee
2 teaspoons vanilla extract
2 large eggs
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
4 ounces milk chocolate chips

Truffle Topping:
3 ounces dark chocolate chips
3 tablespoons heavy cream
2 tablespoons creamy peanut butter
3 ounces milk chocolate chips

To make the brownies. Line an 8x8 or 9x9 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so you can easily lift the brownies out of the pan. Preheat the oven to 325 degrees.
Add the butter and the first 2 ounces of milk chocolate chips to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate on 30 second intervals, stirring after each interval until melted and smooth. To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla and egg and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined careful to not overmix the batter. It will be thick. Stir in the remaining 4 ounces milk chocolate chips. Pour the batter into the prepared pan and bake for 25 minutes, until the brownies are set on top.

While the brownies bake, make the truffle topping. Add the 3 ounces semi-sweet chocolate and the cream to microwave safe bowl. Microwave the chocolate and cream on 30 second intervals, stirring after each interval until melted and smooth. Stir in the peanut butter until smooth.

Remove the brownies from the oven and let the brownies cool 5 minutes and then lift them out of the pan. Pour the chocolate truffle topping right over the brownies and smooth it out until it reaches the edge. Melt the remain 4 ounces of milk chocolate and then drizzle it over the brownies. Allow the brownies to set at least one hour in the fridge or two hours at room temperature before cutting.

Get a glass of milk ready for these...

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