Chocolate Covered Peanut Butter Brownie Cookies

Chocolate Covered Peanut Butter Brownie Cookies

Hello everyone!

How is the new year going so far? Mine is going pretty well! Very occupied again, but very happy to be! Lots of fun stuff going on!

As you can see I didn’t have much time for the blog in the last few weeks and it might be like that until summer, but I have a delicious recipe for you today! In fact I was supposed to do mallows again with a twist but a couple of things went wrong so I turned around and made PB frosting instead of the marshmallows. My man was happy, he’s not really into marshmallows and even before things went wrong he asked me for PB instead (sabotage maybe?). But don’t worry, it’s as good, if not better, than mallows!

Chocolate Covered Peanut Butter Brownie Cookies

*nom nom nom*

Ooops sorry, if you want the recipe, here it is, just after this other recipe! Have a good week!

:D

Chocolate Covered Peanut Butter Brownie Cookies

Chocolate Covered Peanut Butter Brownie Cookies
Yield : 48 cookies

Ingredients

For the brownie cookies
Adapted from Home Cooking in Montana

  • ½ cup butter
  • 14 oz semisweet chocolate, chopped
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon espresso powder

For the Peanut Butter Frosting
Adapted from All Recipes

  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons 35% cream
  • 2 cups powdered sugar

For the chocolate glaze

  • 12 ounces semisweet chocolate
  • 2 ounces vegetable oil

Directions

For the cookies

  1. In a saucepan, melt chocolate and butter over low heat, stirring constantly. Let cool.
  2. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  3. In a small bowl, combine flour, baking powder, and salt. Set aside.
  4. Beat together the eggs, sugar and espresso powder. Gradually add the dry ingredients, beating well.
  5. Add the chocolate mixture and beat well.
  6. Drop teaspoons of batter onto baking sheets. Leave a space of about 1/2 inch between each cookie.
  7. Bake for about 10 minutes. The middle should be somewhat soft.
  8. Cool slightly on baking sheet; remove to wire rack to cool completely.

For the Peanut Butter Frosting

  1. Beat butter and peanut butter until incorporated.
  2. Add the powdered sugar and mix well.
  3. Incorporate cream and beat until fluffy.

For the chocolate glaze

In a double boiler, melt the chocolate and oil together.

To assemble

  1. Pipe frosting on top of each cookie.
  2. Line a cookie sheet with parchment paper.
  3. One at a time, gently drop the frosting-topped cookies into the slightly warm chocolate glaze.
  4. Lift out with a fork and let excess chocolate drip back into the bowl.
  5. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Chocolate Covered Peanut Butter Brownie Cookies

Peanut Butter Chocolate Fudge

PB Chocolate Fudge

Hello everyone!

I’m so sorry I’ve been away for so long. It turns out that my clinical training is very absorbing (and friggin’ wonderful!!!). But when I get one or two relax days, I’m missing baking very much! So I made fudge! Not any fudge, no, PB chocolate fudge. I don’t need to tell you that it is SOOOOO good! And, it’s a foolproof recipe. Your fudge won’t get burned and you don’t need a thermometer!

PB-fudge

Peanut Butter Chocolate Fudge
Recipe adapted from All recipes
Yield : about 40 squares

Ingredients

  • 2 1/4 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/4 cup peanut halves
  • 1/2 cup creamy peanut butter (I used natural PB, but it was too runny. You could also mix it with powdered sugar to get a sweeter PB)

Preparation

  1. Line an 8 inch square pan with parchment paper, leaving an overhang on both sides.
  2. On a double boiler, melt chocolate chips with sweetened condensed milk until chocolate is entirely melted; add vanilla and peanuts
  3. Spread the fudge into the pan. Chill until firm.
  4. Spread the peanut butter. Chill or freeze (it helps getting clean squares when you cut!).
  5. Use the overhang to get the fudge out of the pan. Cut into squares.

Peanut Butter Fudge Crackles

crinkled

Hey everyone!

How was your week?

Here, we had a heat wave with extra humidity! You know, when you do absolutely nothing and you sweat anyway! Yep that was it. I really don’t like air conditioning, but this week I was glad I had one! Also I finished the other part of my thesis that I told you about! Now it will be all about corrections: supervisor–>me–>supervisor–>me and so on!

Last week, I went through all my stuff (read: the big stack of magazine cuts I keep) and found a couple of recipes I wanted to do real soon! This one for example!

These are really delicious and I hope you will like them! It’s fudgy and peanut butter and chocolate are always such a great mix. They are also very easy to do!

Peanut Butter Fudge Crackles

Peanut Butter Fudge Crackles
Recipe adapted from Robin Hood
Yield : 48 cookies

  • 1/4 cup shortening
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup granulated sugar
  • 2 eggs
  • 2/3 cup Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 1 ½ cups All Purpose Flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 ½ cups peanut butter chips
  • 3/4 cup icing sugar

1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.

2. Melt shortening and semi-sweet chocolate chips on the stovetop or in the microwave. Add in sugar and then eggs one at a time, stirring well after each addition. Let cool for 5 minutes.

3. Mix in sweetened condensed milk and vanilla. Add the flour, baking powder, salt and chips; mix well to combine. Cover and refrigerate for 1 ½ hours.

4. In a shallow bowl, sift icing sugar. Roll pieces of chilled dough to form 3 cm balls. Drop balls into icing sugar and toss lightly until well coated. Place on prepared baking sheets and flatten very slightly spacing about 1 ½” (4 cm) apart on baking sheet.

6. Bake for 11-13 minutes or until just beginning to feel firm when pressed in centre. Let cool on baking sheet on wire racks for 5 minutes. Transfer crackles to wire racks to cool completely.

Peanut Butter Fudge Crackles

Geeky Peanut Butter Filled Chocolate Invaders

invaders1

Here is the recipe I was excited about. It’s not a real recipe, more like a technique, but it was fun. And it’s so good. So your boyfriend/girlfriend is a geek? You are a geek yourself, then join the club and make these cute invaders, from the arcade game space invaders. They are all dressed up for Valentine’s Day, with white, pink and red colors.

You will need this awesome ice cube tray. While searching for this website, I saw a Pacman and a Tetris ice cube tray, Oh My, I’m in love! You can use any ice tray you like, there is so many great ideas out there!

I made these by inspiration without a recipe or anything so I can’t give you the exact quantities except for the peanut butter which is based on my Peanut butter filled chocolate cookies.

Geeky peanut butter chocolate invaders


Geeky Peanut Butter Filled Chocolate Invaders

Ingredients
Milk or semisweet chocolate
White, pink and red chocolate
Vegetable oil (optional)

I made a quarter of this recipe :
½ cup smooth peanut butter
¼ cup unsalted butter, softened
¾ cup icing sugar

Directions
Since the mold made quite little invaders and they have these tiny “legs”, I didn’t trust myself to do this technique. I tried this instead and it worked quite well:

First prepare the filling: mix the unsalted butter and the peanut butter until smooth. Add the icing sugar until well combined. Put the mix on a sheet of plastic wrap (do a rectangle about 1cm thick). Freeze for 10 minutes.

For each color, melt the chocolate in a double boiler. If you want it to be more liquid, add a little vegetable oil.

Pour enough colored chocolate to cover the bottom of the mold. You can use a toothpick to make the chocolate reach to the sides (the “legs” are quite hard to reach). Let it set.

Cut the filling into little rectangles (little enough to fit into each mold without touching the sides) and place them into each mold.

Melt the milk or semisweet chocolate using a double boiler. Again you can use vegetable oil to thin the chocolate. Pour the chocolate to cover each mold. Drag the flat of a knife across the mold to scrape excess chocolate .
Once set, remove gently from the mold.

Geeky peanut butter chocolate invaders

Marbled Peanut Butter Cheesecake Brownies

Peanut Butter Cheesecake Brownies

I made these marbled peanut butter cheesecake brownies a while ago and they were very good! They were not too sweet. They didn’t even taste like cheese for those who don’t like cheesecakes. I’m ashamed to admit that I’m one of them, I’m so sad about that because some cheesecake recipes looks absolutely amazing. I have to work on this taste!

I don’t know if you are like me, but when I see a recipe I want to make, I am a little obsessed until I do it. I won’t be able to do another recipe because I can’t stop thinking about this one in particular. These brownies were one of them. I wasn’t disappointed at all!

**Flash news**
I now have a .com address, please change your bookmark to www.sugarforthebrain.com.

I am working on a new design for the blog. I have still a lot of changes to do until it’s OK for me (perfectionism…) but you will see it in the next weeks.

brownies-foodgawker


Marbled Peanut Butter Cheesecake Brownies

Recipe from Tracey’s Culinary Adventures (You will find a how-to for the marble part)
Yield : about 15 squares

Ingredients
Peanut Butter Cheesecake Batter
4 ounces cream cheese, softened
1/3 cup peanut butter
1/8 cup sugar
1 egg yolk (save the egg white for the brownie batter)
1 tablespoon milk

Brownie Batter (you can use your favorite brownie batter instead)
1/2 cup unsalted butter, melted
1 cup sugar
1 egg and 1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup cocoa
2/3 cup flour

Directions
Preheat oven to 350° F.

Grease a 8 inch baking pan, then line with parchment, leaving an overhang on 2 sides. Grease the parchment.

Beat the sugar and cream cheese on medium speed until combined.  Add the peanut butter to the bowl and beat until smooth. Mix in the egg yolk and milk until incorporated; set aside.

Combine the cocoa powder, flour, salt, and baking powder in a medium bowl and whisk to combine.

In another bowl, whisk together the sugar and melted butter. Whisk in the eggs and the vanilla extract. Add the dry ingredients to the wet and use a rubber spatula to mix until combined.

Smooth 2/3 of the brownie batter in the bottom of the baking pan. Spread the cheesecake batter on top and smooth to form an even layer.  Add the remaining brownie batter by spoonfuls on top of the cheesecake and then use a knife to swirl the two together. You can add chocolate chips or reese peanut butter chips on top.

Bake for 25-30 minutes or until a knife inserted in the center comes out clean.

Once the brownies have cooled, use the parchment sling to lift them out of the pan and then cut them into squares.

 
Brownies with peanut butter cheesecake

Peanut butter filled chocolate cookies

Peanut butter filled cookies

Hi everyone!

Welcome to this new food blog! Well, it will essentially be a sugary sweetness blog, but hey it’s still food!

My name is Marjorie, I am a student in neuropsychology and I love to bake when I have time (which I do have, sometimes, between the thesis, the classes, the work, the homework, the chores, the boyfriend…) . This is a new hobby that I started in summer 2010. I love it! I wanted to share this passion with you!

I named it Sugar for the brain because, like I told you, most of my recipes will be sugary ones. As for the brain, well, I’m a future neuropsychologist so it is my major interest/my expertise. The brain is such an interesting and complex engine! I will surely have the chance to talk about it later!

So, why not begin right here and now with a deliciously sweet recipe?

Peanut butter filled cookies


Peanut butter filled chocolate cookies
Yield : 32 cookies

Recipe adapted from Canadian Living Bake Fest Recipes Booklet 2008

½ cup unsalted butter, softened
½ cup granulated sugar
½  cup lightly packed brown sugar
¼ cup smooth peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
1½  cups all-purpose flour
½ cup cocoa powder
½ teaspoon baking soda

Filling:
½ cup smooth peanut butter
¼ cup unsalted butter, softened
¾ cup icing sugar
1 tablespoon corn starch

Step 1 : the filling
With a mixer, beat the unsalted butter and the peanut butter until smooth. Add the icing sugar and cornstarch until well combined. Put the mix on a sheet of plastic wrap; rolling the wrap, shape the filling into a log of approximately 2 cm thick. Freeze for 10 minutes.

Step 2. The cookies
Beat together the butter, the sugar, the brown sugar and the peanut butter, mix on medium speed. Add the egg, milk and vanilla until well combined. Stir in flour with the cocoa powder and baking soda; stir into butter mixture using a wooden spoon. Refrigerate until cool, this will prevent the cookies from cracking (like some of mine did) and showing the filling. You may like the aspect of the cracked ones so go for it!

Step 3. Assemble cookies
Slice peanut butter log into 32 equal pieces. Make the cookies by flattening tablespoonfuls of chocolate dough into thin disks. Then, place a piece of the peanut butter filling in the centre. Shape chocolate dough around peanut butter filling to form a ball; smooth the edges to seal.

Step 4. Bake!
Put the cookies approximately 2.5 cm apart on chilled, ungreased baking sheets; flatten slightly. Bake in 350ºF oven for 10 minutes. Let cool on baking sheets for 1 minute; transfer to a cooling rack. Cool completely.

No need to tell you to drink a glass of milk with these

;)
Yum!

Peanut butter filled cookies