Рецепт Peanut Butter S’mores Brownies Bites
Well guys, I did it again. I took everything I love and made it into one super-treat. These Peanut Butter Brownie S’mores Bites have everything that’s good in the world packed into the teeny-tiniest little treat on Earth. Don’t be fooled by the size though; these bite-sized brownies have superhero powers.
They really deserve their own Marvel movie because they’re that super. They look like little guys, but they’re as flavorful as the Hulk is strong. They’re as rich as Iron Man, and they’re as good-looking as, well, all of the Avengers.
If you’re not a Marvel buff, these references might not mean a whole lot to you. But all you really know is how darn adorable these little brownie bites are, and that they’re easy to make too. I know their appearance is fancy, but the execution is simple. And that’s my favorite kind of treat.
These are perfectly-sized bites of richness: fudgy brownie bowls with a graham cracker bottom, filled with chocolate-peanut butter ganache and topped with toasted marshmallows. They’re perfectly portioned, so you can feel satisfied with just one. Or 12. I might’ve eaten 12.
A Few Tips Before You Get Cooking:
Be patient when making the ganache. You must cook it on a low heat, or it will burn.
If you don’t have a kitchen torch, you can still just put the marshmallows on untoasted.
Be careful when using a kitchen torch. It is a dangerous tool.
You can also serve these warm wit the ganache nice and molten.
You have to be careful taking the brownies out; the crust is fragile.
Peanut Butter Brownie S’mores Bites
By The Smart Cookie Cook
Ingredients:
- ½ cup graham cracker crumbs
- 2 tbsp. butter, melted
- 1 box brownie mix, I used Pillsbury
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
- ¼ cup creamy peanut butter
- 2 cups mini marshmallows
Note: you will need a kitchen torch to toast the marshmallows.
Directions:
Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick cooking spray. Set aside.
In a small bowl, mix together graham cracker crumbs and butter until evenly combined. Press about 1 tsp. of the mixture into the bottom of each muffin tin.
Prepare brownie butter according to box direction. Fill each tin ¾ full with batter.
Bake 13-15 minutes or until a toothpick inserted in the center of the brownie comes out clean. Immediately use the rounded bottom of a spoon or ice cream scoop (it should be about 1 inch in diameter) to press a crater into the center of each brownie. Make it as deep as you can, but be gentle. Let cool completely.
Place cream in a medium saucepan and bring to simmering over low heat. Do not boil. Add chocolate and peanut butter and whisk continuously until smooth. Remove from heat.
Spoon filling into each brownie. Stick a few marshmallows onto the top of each brownie. Use a kitchen torch to toast the marshmallows.
Place the brownies in the fridge in an air-tight container to let the filling set up, about 30 minutes. Enjoy.
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