Sometimes an amazing recipe occurs because of a huge catastrophe. You know I have a brilliant idea, I start whipping, and then an hour later I'm almost in tears because nothing turned out quite right. Sometimes I end up throwing in the towel and crying on the burned cookies (or other). But other times, as with these babies, I arrive in my bag baker stuff and come up with something that is did even better.
My goal was to do something like this. A section of blondies, a piece of brownies- hearts cut out and exchanged and like that- a cute V-day feast and celebration. In my case, however, things do not work so well. The blondies were perfect, but brownies were thinner and a swap position cuts would not work. So I whipped up a quick bit of peanut butter icing slathered on, and tucked into a small heart rejects brownie. When I took a bite and got all the sugar sub-peanut butter fudge on brown thing happens in my Mouth- I knew this was a recipe worth sharing.
The crackly the fudge brownies were cut cute heart shaped before being stuck on top of creamy frosting. I used the thinnest outer layer of brownies, so that the interior could be used for something else. (Although I'm sure you can find a use for a bowl of brownie pieces.) Also- if your Brownies are too thick to perch on top of the frosting, just cut it in half to make it a little thinner. (And then you get to eat the background!)
See- not all V-day treats should be pink and red. (Although I like those too.) I can promise you this will make your lover love so much!
- Blondies:
- ½ cup butter, melted
- 1 cup of dark brown sugar packed
- 1 egg
- 1 teaspoon vanilla coffee
- ½ teaspoon baking powder
- ⅛ teaspoon of baking soda
- pinch of salt
- 1 cup all purpose flour
- Brownies:
- 3 ounces of dark chocolate, coarsely chopped
- 1 unsalted butter stick
- ¾ cup plus 2 tablespoons sugar
- 2 large eggs
- 1 teaspoon vanilla coffee
- ¼ teaspoon salt
- ⅔ cup all purpose flour
- peanut butter Frosting:
- ¼ cup butter (half a stick)
- ¼ cup peanut butter
- 1 cup powdered sugar
- ½ c. vanilla
- 1 teaspoon milk
- Preheat oven to 350 ° F. the second line 8 × 8 inch square baking pans with paper, sheet with ends extending at opposite sides of the mold. Repeat with the second piece of paper in reverse. Spray foil with cooking spray.
- Whisk together the butter and sugar in a bowl.
- Add the egg and vanilla extract and whisk.
- Add flour, baking soda, baking powder and salt, mix together (do not mix well)
- Pour into the prepared pan and spread evenly. Bake for 20-25 minutes or until out clean toothpick. Cool
- Melt chocolate and butter in microwave 30 second bursts, stirring between each, until melted 0%; remove from heat and stir the mixture until it is smooth. Stir in sugar. Whisk eggs, one at a time, then vanilla. Add flour and salt, stirring until just combined. Spread into prepared pan and bake for 25 to 30 minutes
- Butter Cream butter and peanut together with a high average speed electric mixer until light and fluffy. add the powdered sugar and mix until thick and mix well. add vanilla and milk and mix at high speed until smooth and fluffy
- Clear blondies from the pan using the sheet tabs. Spread frosting evenly on and cut into 16 squares.
- Using a small cookie cutter heart shaped, cut slicing brownies hearts in two to clarify if neccesary. Place one on each blondie. Store in an airtight container for 3-4 days.
Brownie Recipe adapted from Smitten Kitchen