Thursday, May 12, 2005

Bittersweet Brownie Peanut Butter Bonbons

Bittersweet Brownie Peanut Butter Bonbons (Adapted from Nestle)

For the brownie base

12 tablespoons unsalted butter
12 ounces bittersweet chocolate, cut into chunks
4 ounces unsweetened chocolate, chopped
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon salt

For the filling

1/2 cup chunky peanut butter
1/3 cup sifted confectioners' sugar
2 ounces cream cheese, softened
2 tablespoons milk
1/2 teaspoon vanilla

For the drizzle

6 ounces bittersweet chocolate, chopped

To make the brownies

Preheat oven to 350

In a medium saucepan, add butter and both chocolates - melt over low heat, stirring constantly. Remove from heat and stir in granulated sugar. Add eggs, one at a time, beating by hand after each just until combined. Stir in vanilla. Add flour and salt - stir just until combined. Using a tablespoon measure, scoop the batter into a miniature muffin tin coated with nonstick spray - the cups should be a little over 3/4 full. Cover and refrigerate remaining batter while baking the first batches.

Bake until a toothpick placed in the center comes out with moist crumbs attached, about 15 minutes. Remove and let cool in the muffin tin for 15 minutes. Using the round handle of a wooden spoon, make an indentation into the top of each brownie. Gently remove brownies from the muffin tin and place on a wire rack to cool completely. Clean muffin tin and repeat process with remaining batter until it is used up.

To make the filling

In a medium bowl, beat together peanut butter, confectioners' sugar, cream cheese, milk and vanilla until well combined. Scoop the mixture into a pipping bag (or a zip-loc bag) and pipe peanut mixture into the indentation in each brownie.

To make the drizzle

In a microwave-safe bowl, heat chocolate, stirring every 30 seconds, until melted and smooth. Drizzle over the filled brownies.

Makes about 48.

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  1. Hey Joe: These look fabulous; how long did they last (freshness-wise)? I think they would be great in my girls' Easter baskets, but any treat put in there will need to last 3-5 days....

  2. Laura - If you kept them in the fridge, I don't see why they wouldn't last a few days.

  3. Joe
    I gave this recipe a try as your photos and descriptions were impossible to resist...I'm a huge pb and chocolate addict. But something was off with mine...they seemed really greasy and oily. Any ideas? I re-read the recipe and added everything correctly.

  4. Karen - When they had completely cooled, I didn't find them greasy at all. While working with them, it was a different story though. Since you are playing with them when they are still warm, they are not completely set up yet. Other than a mis-read ingredient, I'm not sure what may have happened if this was the case after they had cooled down. A few other people have made this already and I haven't heard of that happening!