January 7, 2016
Naturally, you can’t pair chocolate brownies without thinking of creamy peanut butter, thus this peanut buttery version was born!
1. First, make your cookie dough. In the bowl of a stand mixer, beat together the butter, 1/2 cup peanut butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour until a soft dough forms.
2. On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. We used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn’t be so big. Freeze the cookie dough balls for about an hour to firm up.
3. Cut the brownies into small squares, about 1″ in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it’s important to make sure you use a fudgy brownie mix rather than a cake-y one.
4. Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that’s okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
5. Prepare white chocolate bark according to package directions; once melted, stir in the remaining Tablespoon of peanut butter to combine. Using a fork, dip each brownie truffle into the white chocolate mixture, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the peanut butter chips, for garnish. Store these bad boys in the fridge or freezer, in an airtight container. Makes approx. 15-18, depending on the size of the truffles you roll. Also note that you may have leftover brownies and/or cookie dough, but I’m not about to tell you what to do with that.