sweet tooth & procrastination

If I become obese, diabetic, and toothless it will be because of my insane sweet tooth...

Listening to: Hang Loose by Alabama Shakes 

Theirs

Mine- i need to use a camera instead of my Iphone...
does not do it justice! 

I decided to be a baker today and make this amazing recipe I found on Pintrest. I really should be studying for the NCLEX or working on my MOH (maid of honor) duties, but I just had an urge to get in the kitchen.

The recipe definitely took about an hour at least from start to finish, but it was pretty easy for a beginner. I would definitely make this again, minus the 3+ sticks of butter and cups on cups of sugar/powdered sugar. [Paula Deen would be so proud] YIKES! I will just have to remind my tasters, about portion control... PS It tasted AWESOME (but very rich)

Here is the recipe: 

Peanut Butter Truffle Brownies

http://www.inkatrinaskitchen.com/2011/03/peanut-butter-truffle-brownies.html

Source: Sweet Pea's Kitchen

For the Brownies:

1 cup butter

2 cups sugar

3 eggs

3 teaspoons vanilla

2/3 cup cocoa powder

1 cup flour

1/2 teaspoon salt

1/2 teaspoon baking powder

For the Peanut Butter Filling:

1/2 cup butter, softened

1/2 cup peanut butter

2 cups powdered sugar

1-3 teaspoons milk

For the Ganache Topping:

1/4 cup peanut butter

2 cups chocolate chips

1/4 cup butter

2 tablespoons heavy whipping cream

Directions:

1. Preheat oven to 350F. Butter the bottom and sides of a 9 by 13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a medium saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine. Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Bake for bake 25-30 minutes. Let cool completely in pan on a cooling rack.
3. While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
4. While the filling is setting, make the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine. Pour the ganache over the top and spread gently. Return to the fridge until set.
   
   
   Megan's notes: 
   
   
   I had never made Brownies in a saucepan (always from the box) so that was different but rather easy. While the butter was melting, I got all the ingredients ready to mix. That made it easier instead of fumbling around to find everything. *Felt like a Food Network chef*
   
   

   

   Peanut butter filling

   For the peanut butter filling-- I ended up using 4 tsp of milk to make it more spreadable. I used a spatula and a knife to spread the filling & I recommend waiting for the brownie to fully cool before spreading the filling! 
   
   
   
   
   The ganache I cooked in the microwave in a microwave safe bowl and I stirred the contents every 15 seconds or so until everything was melted. 
   
   
   
   
   
   

   

   Finished product waiting for tasting