They did take a while to make. But it wasn’t the actual processes that took the time, it was the waiting! You have to make the brownies, bake them, then wait for them to cool completely before you can continue to the next step.Then once the last two steps are over you have to wait again while they set up in the refrigerator.  Once the waiting is over these are super delicious. The rich bottom brownie layer is so dense and chocolately. The crunchy peanut butter adds a fun twist to the middle filling. And just seeing that thick layer of chocolate on top makes you want to dive right into them. I plan on making these again many times. My friend even offered to buy all the ingredients so that I could make them for her and then grabbed two more to bring home for later. Definitely a hit!

Dark Chocolate-Peanut Butter Brownies

Ingredients:

Brownies

• 1/2 cup dark corn syrup

• 1/2 cup butter

• 6 oz bittersweet baking chocolate, coarsely chopped

• 3 eggs

• 1 cup all-purpose flour

• 3/4 cup granulated sugar

• 1 teaspoon vanilla

Filling

• 2 cups chunky peanut butter

• 1/2 cup butter, softened

• 2 cups powdered sugar

• 1 tablespoon vanilla

Frosting

• 1/2 cup whipping cream

• 6 oz bittersweet baking chocolate, coarsely chopped

• 1 teaspoon vanilla

• Chopped roasted peanuts, if desired

Directions:

• Heat oven to 325 degrees Fahrenheit. Grease bottom and sides of 13×9-inch pan with shortening and lightly flour, or spray with baking spray with flour.
• In 2-quart saucepan, heat corn syrup, 1/2 cup butter and 6 oz chocolate over low heat, stirring frequently, until chocolate is melted. Remove from heat. Beat in eggs, one at a time, using wire whisk. Add flour, granulated sugar and 1 teaspoon vanilla” beat with wire whisk until batter is smooth and shiny. Spread in pan.
• Bake 23 to 25 minutes or just until toothpick inserted in center comes out clean (do not overbake). Cool completely, about 45 minutes.
• When cool, in large bowl, beat peanut butter and 1/2 cup butter with electric mixer on medium speed until blended. Add powdered sugar and 1 tablespoon vanilla” beat until smooth and fluffy. Spread over brownies.
• In 1-quart saucepan, heat whipping cream and 6 oz chocolate over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Stir in 1 teaspoon vanilla. Cool 5 minutes. Spread frosting over peanut butter filling. Sprinkle with peanuts if desired. Refrigerate until firm, about 1 hour.
• Cut into 6 rows by 6 rows.

**Tip: spray measuring cup with non-stick cooking spray before measuring the corn syrup and it will come out with ease.

Recipe courtesy: Pillsbury

Because I had planned on making them the next day, I didn’t have the egg whites at room temperature. I did try to cheat and let them run under some luke warm water to speed up the process. It didn’t seem to affect them at all. I do recommend taking off any rings because the dough does need to be rolled in your hands and gets a bit messy. I also didn’t use the cooking spray because I used my Silpat mats.

These cookies are rich and full of chocolate flavor. When eaten warm they remind me of lava cake with centers that are gooey and fudgey. And to please those with New Year’s Resolutions to lose weight, they are made with no butter so they’re not that bad for you. And being gluten free they are a lovely treat for those with allergies or sensitivities.

Ingredients:

• Nonstick vegetable oil spray
• 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
• 3 large egg whites, room temperature
• 2 1/2 cups powdered sugar, divided
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

I decided to make Peanut Butter Blossoms as my first cookie. I had planned to make them for Christmas but didn’t get the chance so I had all the ingredients already on hand. My daughter helped me unwrap the Hershey kisses. When it was time to roll the cookies into balls my son was a pro. He helped roll them in the sugar too. The rolling is a better job for the older kids. My daughter’s job was to push the Hershey kisses into the cookie when it came out of the oven. She stayed far away from the hot pan and was just happy to help Mommy.
I do suggest not pushing really hard when you’re putting the kisses on the cookies. If you push it down too much the cookie will break as soon as it is cooled. I also strongly suggest having extra Hershey kisses on hand. My son stole one when we were unwrapping them. My daughter stole one because it wasn’t her turn to help and she was mad. Then I stole one because I’m a big kid.

Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Recipe courtesy of HERSHEY‘s Kitchens