Calling all Peanut Butter and Chocolate lovers!!
We were having dinner guests over and I had plenty to do in the realm of dinner so I wanted a tasty, pretty but easy dessert. I also was in the middle of an unusual situation where most of my cake pans were in boxes and possibly in storage, though I was in my new house already. One thing I did have was my fluted false bottom tart pan. It's pretty big, 10 inches wide and 1 inch deep. I had this idea if I could use a brownie base in a tart pan shape, then I could maybe do some embellishments to make it into something new and special.
I'm not above using box mixes if I feel like it, and my favorite brownie mix is any kind of Ghirardelli. One of their brownie boxes - I usually go for Double chocolate - fills up my tart pan nicely. It baked in about the same time as you would expect a single layer of short brownies to bake - maybe a little less if your tart pan is bigger than your brownie pan, maybe more if vise versa - so keep your eye on it.
I cannot remember the specifics but The Husband was going to be out of town yet we were hosting some of his relatives whom we see maybe once a year. His sister and family and parents were there too so it was a nice group. This was a chance to make something The Husband hates and I never get to make - anything involving peanut butter! I love peanut butter. I know there are tons of people who don't like it. I, however, love love love it. We were having salmon for dinner, and PB/Chocolate in no way makes any sense for dessert, but I didn't care. The Husband was out of town and my mind was made up.
I had never made peanut butter frosting before and selected a recipe and it was ridiculously good. I would use it again in a heartbeat on chocolate cupcakes, chocolate cake... Anything. For this peanut butter lover's chocolate tart, there were two other things I did to push it over the top. First I took several Reese's Peanut Butter cups and placed them inside of the brownie batter which I had just spread into the tart pan. I put in maybe 6 or more, so that every piece when sliced liked a pie, would get some extra peanut butter goodness. Lastly, after quickly piping on a basic design (just using a snipped ziploc bag as my pastry bag filled with the soft peanut butter frosting), I took it to one more degree of delish by adding toppings: some roasted spanish peanuts sprinkled on top, some shaved chocolate curls (use a vegetable peeler on a bar of any kind of chocolate), and a drizzle of Sander's milk chocolate hot fudge dessert topping (which, if you are from metro Detroit, is a decadent splurge just on its own).
Was it all too much? Probably, but I love chocolate and peanut butter and was sorry I only had a small triangle since we had so many people over. I sent the last piece with our out-of-town relatives instead of hoarding it like a pig (though it did cross my piglet mind). A small piece was great with some ice cream - the Reese's PB cups were taken over by the dark fudgy brownies and rich and sweet peanut butter frosting. Yes, it was sweet on sweet on sweet. Probably wouldn't win any Top Chef competitions due to its lack of balance.. and store bought brownie mix. I'm OK with that! It was delicious and you probably know a chocolate and peanut butter lover as well - I know they will love this easy dessert.
Reese's Peanut Butter Cup Chocolate Brownie Tart
By Kitchen Bliss
1 box Ghirardelli brownie mix
1 recipe Peanut Butter Cream Cheese Frostin' (see recipe below)
6 or 8 Reese's Peanut Butter Cups
Sander's milk chocolate hot fudge topping
1 chocolate bar, such as semi sweet, bittersweet, milk chocolate
1/2 cup of spanish peanuts
Mix up brownie batter according to directions on box and spread into a large tart pan with removable bottom (10 inches wide, 1 inch tall -- or use a 10 inch springform pan). Unwrap Reese's PB cups and press into the brownie batter in whatever pattern you'd like. Bake according to box, checking early and remove from oven when just set, for fudgy brownies.
Mix up peanut butter frosting recipe. After brownie cools, remove from springform pan or tart pan and transfer to serving plate. Decorate with frosting in any manner you choose and then top with toppings.
Peanut Butter Cream Cheese Frostin'
Originally from the recipe seen on the A Cooking Bookworm blog.
1 block (8 oz) cream cheese, softened
1/4 cup (half a stick) softened butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2/3 cup of creamy peanut butter (do not use 'natural,' the kind you need to stir)
2-3 tablespoons milk or cream
Cream the soft cream cheese (nuke it in the microwave for a few seconds, if you forgot to leave it out for a few hours) and together with a mixer. Stir in vanilla and peanut butter. Slowly add the powdered sugar and add enough cream or milk to make it spreadable or pipe-able - whatever consistency you'd like.