This playful dessert combines creamy peanut butter with a moist chocolate brownie and a crunchy center.
Makes: 12 servings
Difficulty: moderate
Active prep time: 45 min
Special tools: standard muffin pan, stand mixer
Make ahead: brownie cups and crunch balls can be frozen up to 2 weeks in advance; assemble finished cups up to 2 days ahead and chill
Ingredients
1 pkg fudge brownie mix, prepared as directed
1/2 c chopped semi-sweet chocolate or chocolate chips
1/4 c + 1/2 c (4 oz total) chopped white chocolate or white chocolate chips
1/4 + 1 c creamy peanut butter
1 1/2 c cornflakes, unsweetened
5 T unsalted butter, softened
1 c powdered sugar
1/2 t vanilla extract
1/4 t salt
5 T heavy cream
roasted peanuts for garnish, chopped
Steps
Brownie Cups
Spray muffin pan with non-stick oil. Set oven to 350 degrees with rack in middle. Prepare brownie batter according to package directions. Add semi-sweet chocolate and combine. Divide batter among cups. Bake 10 min, rotate pan, bake 8-10 min more until center rises and is barely set. Cool completely.
Crunch Balls
Place 1/4 c white chocolate in medium microwaveable bowl. Heat 30 sec; stir to melt. Repeat in 10 sec increments, until completely smooth, being careful not to scorch. Add 1/4 c of peanut butter to melted chocolate; combine with a rubber spatula. Add cornflakes, lightly pressing to crush. Freeze 10-15 min until firm. Divide into 12 mounds (approx. a rounded tablespoon each), and quickly form into balls. If too soft to handle, return to freezer until firm.
Frosting
In mixer bowl, beat butter 2-3 min. Microwave remaining 1/2 c white chocolate, as described above. Combine 1 c peanut butter with white chocolate and mix well. Scrape butter from the sides of mixer bowl and add peanut butter/chocolate mixture. Beat 1 min to combine, then scrape bowl. Add 1/2 c powdered sugar, vanilla and salt; combine. Scrape bowl, add remaining sugar and beat 2 min on high speed until light and fluffy. Add cream slowly, beating until smooth and shiny.
Assembly
On work surface, press back of a measuring spoon into center of each brownie to make an indent. Place a crunch ball into it; top with a heaping spoon of frosting and run tip of spoon around for desired look. Garnish with chopped peanuts and serve.
