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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