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Archive for May 28th, 2011

Yesterday I was busy making petite fours and had some left over white and dark chocolate melted.  As another item I was making was peanut butter/dark chocolate brownies I decided to use the chocolate to cover the brownies making a mock form of petite fours.  They are not the most elaborate as I used the hand dip method rather then the pour glaze method on them, but they sure taste good.

Peanut Butter/Dark Chocolate Brownies

1 cup butter, melted

2 1/4 cups sugar

1 1/4 cups Hershey’s dark cocoa

1/2 tsp salt

1 tsp baking powder

1 tbsp vanilla extract

4 large eggs

1 1/2 cup flour

1 package chocolate pudding mix

1/4 cup peanut butter (I used creamy)

Preheat oven to 350 degrees. Lightly grease a 9×13 pan.  To melted butter, add sugar and combine.  Transfer into bowl and add cocoa, salt, baking powder and vanilla.  Add the eggs, beating until smooth and then add the flour and pudding mix, stirring once more until combined.

Spoon batter into the prepared pan and smooth down.  Taking the peanut butter, add table spoons across the top of brownie batter in a haphazard pattern.  Using a knife, cut the peanut butter into the chocolate batter until it has a marble like effect with no thick peanut butter lines.

Bake the butter for 28 minutes or until toothpick comes out clean.  Remove from oven and let cool completely.  Cut the edges of the brownies off, then cut into small squares and set on a cooling rack with some distance between each piece.

Coating

1 bag dark chocolate chips

1 bag white chocolate chips

1 tsp oil

Empty dark chocolate chips into microwave safe glass dish, add 1/2 tsp oil and melt for 1 minute.  Remove and stir until all dissolved…if you need return to microwave at 20 second intervals until all melted.

Repeat above with white chocolate chips.

Take your brownie pieces and dip them into the chocolate using a fork, or pour the chocolate over top of the brownies on the cooling rack.  Place in refrigerator to speed the setting of the chocolate process.

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