I found this idea from a Kraft newsletter and they sounded like a good idea. However, once I looked at the recipe, I thought these sounded way too much like the dreaded Buckeye. Remember? Sounds like a good idea with a classic combination, but makes me want to vomit because it's way too sweet and tastes like a 4 year old made it? Yep.
So I went out on my own into the cold world and tried something else.
These brownies are thin but so fudgy and dense. Also, when I make from scratch brownies, I want them to taste like they're from scratch. So my brownies always have coffee and chili powder in them. That's how I roll. They don't add a discernible flavor, they just enhance the flavors there and make them taste like a grown up treat instead of a hunk of chocolate. Word.
In keeping with the trend, my peanut butter filling is simple as is the chocolate topping. Next time, I'll use unsweetened baking chocolate, with butter, and maybe a tablespoon of sugar instead of melted dark chips because I still found that to be a bit sweet.
Moral of the story: these are wow. I cut 20 pieces, but I suggest more because you don't need a giant serving. A tiny bit will satisfy.
How to make:
Make the brownie recipe from Smitten Kitchen. I played with it and added coffee and chili powder as stated above. I also cut back a bit on the sugar. Bake and cool completely.
Mix one to two cups of peanut or other nut butter with a few tablespoons of butter. I found the butter to be unnecessary later, but it does make it easier to spread. It also firms it up a bit when it's cold. The amount of peanut butter is also a matter of preference.
Melt 1/2 cup of chocolate chips with 2 T butter and 1/8 cup sugar. Again, note above the changes I would make next time if you like it even less sweet. Spread on top of peanut butter and refrigerate the whole mess until it's firm and easy to cut.
Eat what you will and take the rest out to make some new friends. I sure did.
