Peanut Butter Brownies

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 202, total fat 13 G., saturated fats 6 G., proteins 3 G., carbohydrates 21 G., fiber 1 G., cholesterol 31 mg, sodium 35 mg, sugar 16 G.

These tiny cakes offer a delicious combination of peanut butter and chocolate, topped with a soft chocolate brownie. Baked in mini muffin tins, they're bite-sized, like petit fours. They're the perfect treat for buffets, house parties, and holidays.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g unsalted butter, cut into pieces
100 g unsweetened chocolate, chopped
1 and 1/4 cups granulated sugar
1 tsp vanilla extract
1/4 teaspoon salt
2 large eggs
0.5 cups flour
0.5 cup creamy peanut butter
1/4 cup + 2 tablespoons powdered sugar
1/4 cup + 2 tablespoons heavy cream
100 g semi-sweet chocolate, chopped
Decorative golden sugar, for garnish (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, semi-sweet chocolate, dark chocolate, eggs, cream, Peanut butter

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners; spray with cooking spray.
Melt the butter and unsweetened chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Stir in the granulated sugar, vanilla extract, and salt until smooth; remove the bowl from the heat. Add the eggs, one at a time. Add the flour and use a wooden spoon to mix until the dough is glossy, about 1 minute.

Spread the batter evenly among the prepared cupcake pans. Bake until a toothpick inserted into the center of the cupcake comes out clean, about 17 minutes.
Meanwhile, prepare the filling.:

In another heatproof bowl set over a saucepan of simmering water, whisk together the peanut butter, 1/4 cup powdered sugar, and 2 tablespoons heavy cream until smooth, about 2 minutes. Transfer to a pastry bag fitted with a small round tip.
Let the cupcakes cool in the pan for 5 minutes; use a teaspoon to make an indentation in the center of each cupcake. Pipe the filling into the indentation.
Glaze:

Combine the semisweet chocolate with 2 tablespoons of heavy cream in a heatproof bowl set over simmering water. Let sit for 3 minutes, then stir until smooth. Add the remaining 2 tablespoons of powdered sugar. Slowly whisk in the remaining 2 tablespoons of heavy cream until fully incorporated. Drizzle the glaze over the brownies and sprinkle with decorative sugar. Refrigerate until the glaze sets, about 30 minutes.