Shelly's Recipe

CHOCOLATE PEANUT BUTTER CUP BROWNIES

Category: Brownies/Blondies

4 (1 oz) squares unsweetened chocolate
1 cup butter
2 1/2 cups sugar
4 eggs
1 Tbsp vanilla
1/8 tsp salt
1 cup unbleached white flour

Peanut Butter Filling and topping:
1 (8 oz) pkg cream cheese, softened
1/2 cup peanut butter, creamy or crunchy
1/2 cup sugar
1 egg
1 tsp vanilla
1/4 cup unbleached flour
8 large Reeses Peanut Butter Cups, chopped

Preheat oven to 350.

Melt unsweetened chocolate and butter in a large saucepan over low heat. Do not burn. Remove from heat. Using a wooden spoon or spatula, stir in sugar until mixed well. Add eggs, vanilla and salt and beat well with spoon. Fold in flour and mix just until smooth. Pour into prepared 13 X 9 inch pan.

Sprinkle half the PB cups on top and gently fold into batter. Set aside.

Whip cream cheese, peanut butter and sugar in a mixing bowl. Add egg, vanilla and flour and beat well. .Place spoonfuls of PB cream cheese batter on top of brownies.

Using a paring knife, cut into brownies swirling in a decorative marbled pattern. Sprinkle remaining PB cups on top. Bake at 350 for 30-40 minutes or until cream cheese is very lightly browned and knife comes out clean. Cool and drizzle with Chocolate Ganache Icing, below. Cut into squares.

White Chocolate Frosting:
1/3 cup butter, softened
1/3 cup cream cheese, softened
3/4 cup gourmet white chocolate chips or chopped chocolate bars
1 tbsp lemon juice

Melt and cool white chocolate, set aside. Beat butter and cream cheese until creamy.
Beat in lemon juice. Add melted chocolate and beat until fluffy. Frost cooled brownies and sprinkle with mini chocolate chips.

Chocolate Ganache Frosting:
1/2 cup heavy cream
1 cup mini chocolate chips or chopped Ghirardelli chocolate or Callebaut chocolate

Heat cream almost to scald. Remove from burner. Add chocolate and whisk to melt. Cool enough to spoon or drizzle. Chill ganache to spread or pipe from a pastry bag.