GIANT PEANUT BUTTER CUP

Giant Peanut Butter Cup image

Obtained online.

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 20

Previous Next

Ingredients

FOR THE BROWNIE
1/2 cup(s) butter
5 - 60% dark chocolate chips
1 teaspoon(s) good-quality instant coffee
2 - ggs
3/4 cup(s) sugar
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) salt
1/2 cup(s) plus 1 tablespoon flour
FOR THE PEANUT BUTTER FROSTING
1 cup(s) creamy peanut butter
1 cup(s) confectioners' sugar
4 tablespoon(s) butter, softened
1 teaspoon(s) vanilla extract
dash(es) salt
1/4 cup(s) heavy cream
FOR THE CHOCOLATE GANACHE
1 cup(s) heavy cream
2 pound(s) milk chocolate
1 tablespoon(s) light corn syrup

Steps:

Make the Brownie: Preheat the oven to 325°F. Butter a 12-inch tart pan with a removable bottom. In a double boiler, heat the butter, chocolate and coffee, stirring often, just until melted and smooth. Remove from the heat and allow to cool slightly. Whisk in the eggs, sugar, vanilla and salt. Stir in the flour with a spatula until the mixture comes together. Pour the brownie mixture into the tart pan. It is kind of a thick brownie, so use a spatula to spread the brownie evenly. Put the tart pan onto a baking sheet in case some of the batter drips out. Bake the brownies for about 18 minutes, until just set. Remove from the oven and let cool.
Make the Frosting: Combine the peanut butter, confectioners' sugar, butter, vanilla and salt in a stand mixer with a paddle attachment and beat until combined. Add the cream and beat until light and creamy. Make the Chocolate Ganache: Melt the ganache ingredients together in a double boiler. Stir to combine.
Stuff It!: Re-grease the visible area of the tart pan above where the brownie is. Also cut the brownie away from the sides of the pan to make it easier to slice later. Spread the peanut butter frosting all over the brownie, but leave about 1 inch (2.5 cm) around the edges, and make sure it doesn't go higher than the sides of the pan. Pour the ganache over the peanut butter and let it drip down the sides and fill the pan up to the very top. Refrigerate the tart for 2 hours. Take it out of the fridge and gently try and lift the tart out using the pull-away bottom of the pan. If it doesn't come out, run a toothpick along the edge of the pan in certain areas that seem extra stuck.