Triple Swank Brownie Batch |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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For when you've gone too long without chocolate and need to eat a whole batch of brownies but can't constrain yourself to just one kind. These are fudgey amaretto brownies on the bottom, and half peanut butter, half raspberry on top. Ingredients:
---------amaretto brownie base |
4oz unsweetened chocolate. |
1/2 cup butter. |
1 cup packed brown sugar. |
2 eggs. |
1/4 cup amaretto. |
1tsp vanilla. |
3/4 cup flour. |
1/2 cup bittersweet chocolate chips. |
---------peanut butter-topped half. |
2oz cream cheese. |
3tbsp. peanut butter. |
1 tbsp. brown sugar. |
1/2 beaten egg (1/8 cup). |
2tsp milk. |
----------raspberry-chocolate-topped half. |
2oz cream cheese. |
3tbsp raspberry preserves. |
1 tbsp. brown sugar. |
1/2 beaten egg (1/8 cup) |
1/2 cup bittersweet chocolate chips. |
------------ganache topping. |
1/2 cup bittersweet chocolate chips. |
1/4 cup sliced almonds (optional) |
2 tbsp. butter. |
Directions:
1. Make sure everything is at room temperature before you start.
2. Preheat the oven to 350F. Line an 8x8 glass baking dish with foil and butter that.
3. -Base-
4. Melt the chocolate and butter in a saucepan and stir until smooth. Let cool.
5. Beat the two eggs together separately.
6. Combine the sugar, beaten eggs, melted chocolate, amaretto, and vanilla in a bowl and stir until combined.
7. Add the flour and stir just until incorporated.
8. Pour into the baking dish and scatter the chocolate chips on top.
9. -Peanut Butter-
10. Beat the cream cheese, peanut butter, sugar, 1/2 beaten egg, and milk together until fluffy. Set aside.
11. -Raspberry Chocolate-
12. Melt the chocolate chips in a saucepan or the microwave (don't burn them).
13. Beat the cream cheese, sugar, raspberry preserves, egg, and chocolate together until smooth and fluffy.
14. -Combine-
15. Spread and pour the peanut butter topping over one half of the brownie batter in the dish.
16. Do likewise with the raspberry over the other half of the brownie batter.
17. Bake for about 30 minutes in the oven. You want the edges to feel done and the peanut butter half to be just browned. The raspberry half will still be very soft, but no longer gooey.Let cool on a rack.
18. When the brownies are cool, melt the remaining chips and butter in a saucepan or the microwave, and spread the ganache over the brownies in the tray. If you're doing the almonds, scatter them over the raspberry side (or wherever you want, really, it's cool with me.)
19. You might want to refrigerate these a bit to firm them up, but definitely let them sit at room temperature for a while before eating them if you want them to have that gooey, fudgey texture.
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