PEANUT BUTTER BROWNIE PARFAITS #DESSERT #BROWNIE
Peanut Butter Brownie Parfaits join my new two most loved things – Peanut Butter Cup Brownies and Peanut Butter "Mousse" – into one astonishing Valentine's treat, canvassed in chocolate ganache to make things insane great. Make these smaller than normal pastries for the ones you adore!
This might be it, you all. The last out-of-the-recreation center, over-the-top formula I have in me until after we're moved in and settled in the new spot. I'm not saying that it is, only that it may be.
Fortunately Peanut Butter Brownie Parfaits are essentially a nutty spread and chocolate darling's fantasy, and the best thought you've at any point had with regards to astounding your sweetheart this current Valentine's day.
I began with Peanut Butter Cup Brownies, made extra fudgy with liberal dull chocolate softened into the player. That is to say, I can't generally turn out badly there, can I?
When those brownies are prepared up and cooled, cut them into round shapes and layer in your parfaits.
INGREDIENTS
FOR THE BROWNIES
4 ounces bittersweet chocolate, roughly chopped
3/4 cup unsalted butter, cut into cubes
1 cup granulated sugar
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
9 peanut butter cups
FOR THE PEANUT BUTTER “MOUSSE”
4 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup plus one tablespoon confectioners’ sugar
1/2 teaspoon pure vanilla extract
2-3 tablespoons heavy cream
FOR THE GANACHE
6 ounces heavy cream
4 ounces bittersweet chocolate, roughly chopped
FOR THE GARNISH
whipped cream
chopped peanut cutter cups
INSTRUCTIONS
- Preheat oven to 350° F. Line an 8x8 inch baking pan with foil or parchment and spray with nonstick cooking spray. Set aside.
- Microwave bittersweet chocolate and butter in a large bowl microwave-safe bowl at medium (50%) power. Stir every 30 seconds until chocolate and butter are melted and smooth.
- Add sugar, eggs, vanilla, and salt to the chocolate mixture and whisk to combine. Using a rubber spatula, gradually fold in the flour until just combined.
- Spread half the brownie batter into prepared pan. Evenly place the peanut butter cups onto the batter and cover with remaining batter. Spread batter evenly over the peanut butter cups and bake in preheated oven for 30 minutes. Remove pan to cooling rack to cool completely.
- Once brownies are completely cooled, remove them from the pan and use a small glass or round biscuit cutter to cut the brownies into 8-9 circular shapes. Once you have 8-9 brownie circles, slice each brownie in half horizontally, directly through the centers of the brownies, so each brownie is now two thinner circular brownies.
- Prepare the Peanut Butter Mousse: In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using an electric mixer, beat cream cheese, peanut butter, confectioners’ sugar, vanilla, and heavy cream until thoroughly combined and fluffy; about 3 minutes.
- Prepare the Ganache: Place bittersweet chocolate in a medium bowl. In a medium saucepan over medium heat, bring cream to a simmer and immediately remove from heat. Pour hot cream over the bittersweet chocolate and let stand for 3-5 minutes. Whisk ganache until smooth. Allow ganache to cool at room temperature for 10-15 minutes before assembling the trifles.
- To Assemble the Trifles: Place a brownie at the bottom of each trifle dish or small glass. Evenly pipe or spoon a layer of the peanut butter mousse onto each brownie. Add a layer of ganache and then a layer of whipped cream. Repeats layers. If desired, garnish with additional whipped cream and chopped peanut butter cups. Refrigerate for a few hours or serve immediately.
NOTES
* Servings per recipe will depend on the size of serving dishes.
* Glass cups pictured are from Ikea.
For more detail: http://bit.ly/33kpEWi
