February
28, 2009
Chocolate Peanut Butter Brownie Bites
What defines a cupcake? Is it the shape? The texture? The frosting? Because while these might look like mini-cupcakes, I don’t think I’d consider them cupcakes. They are brownies, through and through. With that in mind, it must be a combination of hand-held shape and cake-like texture that truly makes something a cupcake.
But these, cupcake or not, are delicious.
Based off of the delicious and oh-so-decadent Crunchy Peanut Butter and Fudge Brownies, but instead of one big pan of brownies, I went the bite sized route and made them in mini muffin tins. Maybe not the best choice, as frosting one large pan of something is much more efficient than frosting 3 dozen tiny little somethings, but once you eat one, you won’t care one way or the other.
This is the halved version of the recipe, and it made 3 dozen. Unless you really want 70 of these suckers, I’d stick with that.
Have leftover peanut butter mixture and chocolate? Make peanut butter cups! Simply spread a thin layer of chocolate inside of a foil mini cupcake wrapper, fill with peanut butter, and spread another layer of chocolate over top. Chill until set. Delicious, and no wasted ingredients!
Chocolate Peanut Butter Brownie Bites
Makes 3 dozen bites. Adapted from Epicurious.
Ingredients
Brownies
6 tablespoons (3/4 stick) unsalted butter
3.5 ounces bittersweet or semisweet chocolate, chopped
1.5 ounces unsweetened chocolate, chopped
3/4 cups sugar
3/4 teaspoons vanilla extract
1/8 teaspoon salt
2 large eggs
1/2 cup all purpose flourFrosting and Ganache
1/2 cup chunky peanut butter (do not use natural or old-fashioned)
2 tablespoons unsalted butter, room temperature
3/8 cup powdered sugar
pinch salt
pinch ground nutmeg
1/2 tablespoon whole milk
1 teaspoon vanilla extract2 tablespoons unsalted butter
3.5 ounces bittersweet or semisweet chocolate, choppedDirections
For brownies:
Position rack in center of oven and preheat to 325°F. Line mini muffin tin with papers or grease tin.Place butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Distribute into mini muffin tin, about 1 tablespoon per bite. Bake until tester inserted into center comes out with moist crumbs attached, about 20-25 minutes. Place pan on rack; cool.
For frosting and ganache:
Using electric mixer, beat peanut butter and butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.Stir chocolate and remaining butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Can be made 1 day ahead. Cover and keep chilled. Bring to room temperature before serving.
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#1 | Reply
I want one right now with my morning coffee. Now I know what you were up to yesterday.
#2 | Reply
What a lovely recipe to recreate Lindsay! They just look gorgeous.
#3 | Reply
I think I actually have everything I need in the pantry to make these – Looks like I found my Saturday afternoon project!
#4 | Reply
Yum, these look great!
#5 | Reply
They are so cute! I have a neighbor who would LOVE them.
#6 | Reply
Great combination! These look delicious.
http://oneordinaryday.wordpress.com/
#7 | Reply
Anything that combine chocolate and peanut butter is awesome in my book. And if I made 70 of these bites, I’d probably eat the entire batch. These would be very party-appropriate too.
#8 | Reply
What a great idea! Love it :)
#9 | Reply
I used to love telling people I hated peanut butter because of the reaction I would get but now…I love it. Curses! This looks like a solid reason why. I might have to try it.
#10 | Reply
Wow, thees look so tasty! Yum!
#11 | Reply
Mmm, those look good. Good idea not making 70 of those bad boys. Much too tempting to have in the house.
~ingrid
#12 | Reply
miniaturized versions of pretty much everything rock my world. chocolate + PB = oh so heavenly.
#13 | Reply
these look too cute…. and i bet they taste even better :)
#14 | Reply
These look so tasty. Like huge reese’s cups! Thanks for sharing!
#15 | Reply
OMG, these look incredible!!
#16 | Reply
wow!,These look delicious!
#17 | Reply
What do I have conveniently tucked away in my cupboard?? Why it’ s a mini cupcake tray with this recipe written all over it! These look really special :)
#18 | Reply
Gosh! I love your pictures!!!!!
#19 | Reply
Not sure I could stop at just one of these! Beautiful.
#20 | Reply
Oh my!!! These look very rich and delicious. I love their miniature size. Personally, I prefer eating sinfully delicious desserts in small portions.
#21 | Reply
these look fabulous!
#22 | Reply
I don’t know which to bake first, these, or perhaps the Tequila Sunrise.
Your cupcakes are beautiful!
#23 | Reply
these were great. thanks.
#24 | Reply
I made these and they were delicious but stuck to the mini alum. foil cupcake papers. Very hard to peel. Next time, I will make them in brownie pan and cut in squares, not as pretty, but much faster and neater. Looks like you used paper cupcake liners…
#25 | Reply
Just found your site and I think I’m in love. :-) These look delicious!