- 1 2/3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) butter or margarine, melted
- 2 tablespoons water
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 cup COCOA POWDER
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.
COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread into prepared baking pan.
BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack and cut into squares for layering
STEP 2- Peanut Butter Cream Cheese Mousse
½ cup whipping cream, chilled
5 ounces cream cheese, at room temperature
1/3 cup plus 2 TBSP powdered sugar
1/3 cup Skippy peanut butter
Using a stand mixer with the whisk attachment, whisk the whipped cream on high until stiff peaks form. Set aside.
Add the cream cheese and peanut butter and whisk on medium speed. Add powdered sugar and mix until combined. Put whipped cream back into bowl and whisk on medium high until fluffy.
step 3-Chocolate Ganache
4 ½ ounces semi-sweet chocolate, chopped finely
½ cup heavy whipping cream
Place chocolate in a medium bowl. Heat cream in microwave & pour over chocolate.
Let sit 5 minutes & whisk till glossy.
LAYER BROWNIES WITH THE MOUSSE & TOP WITH GANACHE! ADD CHOPPED PEANUT BUTTER CUPS! YUM!
adapted from culinary concoctions
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