I like to make things and send them to work with Jamison when he isn’t working from home. It let’s me have a little of something, without having to worry about eating all of it before it goes bad! A few weeks ago when Jamison was doing a training class I decided to make a brownie variant to send along with him. At the time I just happened to be craving peanut butter and chocolate so this is what resulted!
I’ve said it before, and I’ll most likely say it again, chocolate and peanut butter are the perfect pair! These brownies are tender, yet dense, with a peanuty bite in the middle. They are just perfect to share!
What You’ll Need for the Brownies:
2 sticks of butter
6 ounces of chocolate (Note: You can use any kind of chocolate you like. I used semi-sweet.)
1 cup of organic cane sugar
1 teaspoon of sea salt
2 teaspoons of baking powder
1/2 cup of buttermilk
2 cups of unbleached all purpose flour
What You’ll Need for the Peanut Butter Cheesecake Filling:
1 cup of peanut butter (Note: You can use creamy or chunky. I used smooth.)
1 – 8 ounce package of cream cheese, softened
1/3 cup of organic cane sugar
Preheat oven to 350 F.
In a large glass bowl melt butter and chocolate at half power until smooth. (Note: I start out at a minute and then from there proceed at 20 second intervals. You do not want to burn your chocolate!) Let melted mixture cool for 15 minutes.
Once chocolate has cooled a bit stir in sugar, sea salt and baking powder until incorporated. Next add eggs and buttermilk and stir until completely mixed. Add flour to the chocolate mixture and stir until just mixed.
Line a muffin pan with cupcake liners and fill each cup 3/4ths of the way full. Using the back of a teaspoon make a dip in each brownie:
In the bowl of your mixer cream together peanut butter, cream cheese and sugar until smooth.
Place a dollop of the peanut butter mixture in the center of each brownie:
Bake for 10-15 minutes until brownies stick done.
Let cool and the store in an airtight container until serving.
Makes about 2 dozen brownie cups.
Notes: I had some of the peanut butter filling left over so I put it in the fridge in a small dish and it made a fabulous no bake peanut butter cheesecake like dish for Jamison since the filling was gluten free!