These are what I like to refer to as a "sometimes" food with my kids. SOMETIMES I need something sweet. SOMETIMES I need chocolate. SOMETIMES I feel entitled to cheesecake, peanut butter, brownies, and a big glass of milk. Last weekend was a "sometimes." We went on a family backpacking trip for spring break. It was 3 days of seeing God's beautiful grandeur up close. But backpacking food is neither beautiful nor grand. It is edible and sustaining.
So after we cleaned up and showered and rested for a day (and ate at Five Guys), I made these babies. They are perfect chewy brownies with a fluffy, peanut butter and chocolate cheesecake-ish truffle center, topped off with a drizzle of rich chocolate glaze.
I ate mine slowly and deliberately, savoring each bite. Then the next day I ate another the same way.
Chocolate Peanut Butter Truffle Brownies
Makes 16
Brownie Layer:
1 1/4 cup semisweet chocolate chips
1/2 cup butter
3/4 cup packed brown sugar
2 large eggs
3/4 cup all-purpose or whole wheat flour
1/2 teaspoon baking powder
Truffle Filling:
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
8 oz cream cheese, softened
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Glaze:
1/4 cup semisweet chocolate chips
1 teaspoon coconut oil
Directions:
1. Heat oven to 350. Grease a square baking pan (9x9" or 8x8")
2. Make brownie layer by melting chocolate chips and butter (don't boil). Set aside. Beat brown sugar and eggs. Add chocolate mixture a little at a time, beating well until completely mixed. Stir in flour and baking powder. Spread in prepared pan. Bake 30-35 minutes. Cool completely.
3. Make truffle filling by melting chocolate chips over low heat. Remove from heat and stir in peanut butter. Beat cream cheese in a separate bowl until smooth. Gradually beat in chocolate-peanut butter mixture. Beat in corn syrup and vanilla until smooth and fluffy. Spread over cooled brownies. Place in refrigerator while preparing glaze.
4. Prepare glaze by melting chocolate chips and coconut oil, stirring until smooth. Spoon mixture into a plastic storage bag. Use scissors to snip a small hole in one bottom corner of the bag. Drizzle chocolate over the filling. Refrigerate at least 1 hour before cutting into bars to serve. Makes 16.
