From Chocolate Recipes by David Nagy · Food & Beverage

Coffee ‘n’ Cream or Peanut Butter Glazed Brownies

Published

Coffee ‘n’ Cream or Peanut Butter Glazed Brownies

Ingredients
* 1/2 cup butter, cubed
* 3 ounces unsweetened chocolate, chopped, or 70-78% dark chocolate (preferred!)
* 2 large eggs
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2/3 cup all-purpose flour
* 1/4 teaspoon baking soda
1/4 cup chopped pecans

* FILLING Option A:
* 1 teaspoon instant coffee granules
* 3 tablespoons heavy whipping cream
* 1 cup confectioners' sugar
* 2 tablespoons butter, softened

FILLING OPTION B: - Peanut Butter Ganache
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 cup creamy or fresh ground peanut butter
5 TBSP milk (plus more if needed for consistency)
Salt, to taste

* GLAZE (optional)
* 1 cup (6 ounces) semisweet chocolate chips
* 1/3 cup heavy whipping cream

Directions
  1. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a small bowl, beat the eggs, sugar and vanilla; stir in chocolate mixture. Combine flour and baking soda; stir into chocolate mixture.
  2. Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack.

For filling option A, dissolve coffee granules in cream. Add confectioners' sugar and butter; beat just until light and fluffy (do not overbeat). Spread over brownies. Refrigerate until set.

For filling option B, Combine powdered sugar, peanut butter and milk in a medium mixing bowl and beat with an electric hand mixer on low-to-medium speed until all ingredients are combined. Add a generous pinch of salt, if desired, to really play up the peanut butter flavor. Continue mixing at medium speed 1-2 minutes more, until mixture is smooth and desired texture is achieved

Sprinkle with chopped pecans

For GLAZE:  In a small saucepan, combine chips and cream. Cook and stir over low heat until chips are melted. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in refrigerator.

Sprinkle with chopped pecans