On a cooking forum I post I saw a delicious looking recipe from The Novice Chef for cupcakes topped with whipped peanut butter and decadent chocolate ganache. I knew that I would have to try these for myself! I am a little weird, since I’m really not a fan of cupcakes. I know cupcakes are super popular right now…all types of crazy cake flavors with mountains of icing on top, but I’m just not impressed with them. So I decided to use the whipped peanut butter and ganache as a topping on a brownie bar instead, and it was so good! There is nothing better than the peanut butter/chocolate combination. The only thing I would change for next time is to add 1/2 tsp more of Splenda to the ganache, it was a little rich for my taste. I noted this in the recipe below.
On a side note I just have to say…Super Double Coupons start at Harris Teeter tomorrow! I feel so lame for getting excited about couponing, but its been over a month since my last couponing trip. I’ve noticed that over the summer the coupon selection sucked. There were barely any decent food coupons that I’d use. Since school is about to start back up, it seems that the food coupons are back…and I’m ready to do some damage! Hopefully I’ll have a couponing post by the end of the week.
Whipped Peanut Butter Ingredients
-1 cup powdered sugar
-1 cup creamy peanut butter
-5 tablespoons unsalted butter, room temperature
-1 teaspoon vanilla extract
-1/4 teaspoon salt
-1/3 cup heavy cream
Chocolate Ganache Ingredients
-3 oz dark chocolate (around 60% cocoa), chopped
-1/3 cup heavy whipping cream
-1 tablespoon unsalted butter
-1/2 teaspoon Splenda (add more as desired)
1. For the brownies, preheat oven to 350 degrees. In a bowl, mix sugar, flour, cocoa powder, salt, and baking powder. Stir in eggs and melted butter. With a handheld mixer, beat on medium speed for 1 minute to make batter smooth. Pour into greased 9×9 baking dish and bake for 30 minutes. When cooled, cut into bars.
2. For the Whipped Peanut Butter, place the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl. Mix with a handheld mixer on medium-low until creamy. Add the cream and beat on high speed until the mixture is light and smooth. Spoon onto brownie bars and place in fridge for 15 minutes to cool.
3. For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Whisk gently until smooth. Allow ganache to cool on the counter for about 10 minutes, stirring every so often, or until it cools and thickens slightly. Once it is has thickened, spoon onto whipped peanut butter. Garnish with Reese’s Pieces.
Source: The Novice Chef