I think this one from my Tupperware site fits the bill.
Ingredients
- 2 cups milk or semi-sweet chocolate chips
- ½ cup heavy cream
- 3 tbsp. unsalted butter
- 1 tbsp. vanilla extract
- 2 tbsp. brewed coffee or espresso
- ¼ tsp. coarse kosher salt
- 4 eggs
For the brownies
- 2 cups creamy peanut butter
- 1 cup powdered sugar
- 2 tsp. vanilla extract
- ¼ tsp. coarse kosher salt
- 1 cup milk or semi-sweet chocolate chips
- 3 tbsp. heavy cream
- 1 cup chopped peanuts
For the Buckeye topping
Instructions
- Preheat oven to 325° F.
- In the ¾-Qt. Stack Cooker Casserole, stir together chocolate chips, heavy cream, butter, vanilla, coffee, and salt. Microwave 45 seconds. Remove from microwave, let stand 2 minutes; stir until smooth.
- In the base of the Power Chef® System with paddle attachment, add eggs. Cover and pull cord until well beaten. Remove cover, add 2 spoonfuls of chocolate mixture to eggs, cover and pull cord until well mixed. Add remaining chocolate mixture and pull cord until well mixed.
- Transfer chocolate mixture to the UltraPro 2-Qt. Square Pan. Place pan in oven. Bake 25 minutes or until a knife inserted in the center of the brownies comes out clean. Remove pan from oven; let stand.
- Meanwhile, make the Buckeye toppings. In the ¾-Qt. Stack Cooker Casserole stir together peanut butter, powdered sugar, granulated sugar, vanilla, and salt. Microwave on high power 30 seconds or until soft and spreadable. Spoon mixture over brownies; using a knife spread evenly over brownies.
- In the large 2-cup Micro Pitcher add chocolate chips and cream. Microwave 45 seconds; let stand 1 minute, stir until smooth. Pour chocolate over peanut butter, spread evenly. Sprinkle top with peanuts, gently press into chocolate.
- Refrigerate 20 minutes to set.
- Cut into 16 pieces, serve chilled or at room temperature.
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