Super Peanut Butter Filled Brownies

Recipe #87864

YIELDS: 16 squares (glass 8x8)

COMMENT:
PB overpowered the subtle taste of brownies. Brownies were cakey. PB's texture was fine, not runny and not too thick. I overheated the glaze (there weren't smooth) but "drizzable"

CHANGES:
For brownies: use 3/4 c sugar = nstead of 1 c
For filling: 1 c powdered sugar(120g) = 1 1/2 c --->Just enough sweetness
1T milk = 2-3 T cream ---> filling looks like ice cream
For glaze: 10 g butter (1 pkg) = 1T butter (20g)

EQUIPMENT:
Lowest rack: insulated


PROCEDURE:
1. Bake brownies, i may have overbaked coz we have to change the shellane (coz we ran out first few min of baking). The top wasn't smooth. Sides were crunchy, center were cakey.
2. Let it cool, even put in the freezer
3. Whipped butter and PB then gradually add in sifted powdered sugar. Add 1 T of milk. I didnt' had a hard time spreading the filling (though they were on the thicker side)
4. Freeze for 30min
5. Melt the drizzle in the microwave, made a pastry bag using greaseproof paper. Drizzle was too much. As for the consistency, it wasn't smooth bec i over "heated" it







RECIPE:

2 ounces unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 ounce (1/2 square) semisweet chocolate
Filling
1 1/2 cups powdered sugar
1/2 cup creamy peanut butter
1/4 cup butter, softened
2-3 tablespoons cream
Glaze
1 square semisweet baking chocolate
1 tablespoon butter or margarine

1. Preheat oven to 350.
2. In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly.
3. In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla.
4. Add flour, salt and melted chocolate.
5. Stir to combine.
6. Pour into a greased 9 in square baking pan.
7. Bake at 350 for 20 – 25 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it.
8. Do not overbake.
9. Cool.
10. For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Note: You will get a much taller filling (as pictured) if you whip this with an electric mixture to incorporate lots of air.
11. Slowly add powdered sugar, mixture will be a bit crumbly.
12. Blend in cream until mixture is fluffy and reaches desired spreading consistency.
13. Spread over cooled brownies, cover and chill until firm.
14. For glaze, melt chocolate and butter in saucepan, stir until smooth.
15. Drizzle over the filling.
16. Chill well before cutting.
17. Let sit at room temperature for 10 – 15 minutes before serving.
18. You don’t want to serve these ice cold out of the refrigerator.