Thank you girls for a super fun night! And I'm not just saying that cause my team won the game ;0
Peanut Butter Brownies
*recipe courtesy of Wilton
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup creamy peanut butter
6 tablespoons unsalted butter, softened (I used margarine)
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
Preheat oven to 350. Spray 8×2 or 9×2 inch pan with vegetable pan spray.
In small bowl, combine flour, baking powder, and salt. In large bowl, beat peanut butter, butter and sugars with electric mixer until light and fluffy.
Add eggs, one at a time, add vanilla; mix well. Add flour mixture, mix until well combined. Spread batter into prepared pan. Bake 30 -35 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting.
Ganache icing
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.
Makes enough ganache to cover a 9 inch (23 cm) cake or torte.
Peanut Butter Brownies
*recipe courtesy of Wilton
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup creamy peanut butter
6 tablespoons unsalted butter, softened (I used margarine)
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
Preheat oven to 350. Spray 8×2 or 9×2 inch pan with vegetable pan spray.
In small bowl, combine flour, baking powder, and salt. In large bowl, beat peanut butter, butter and sugars with electric mixer until light and fluffy.
Add eggs, one at a time, add vanilla; mix well. Add flour mixture, mix until well combined. Spread batter into prepared pan. Bake 30 -35 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting.
Ganache icing
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.
Makes enough ganache to cover a 9 inch (23 cm) cake or torte.