Peanut Butter Cup Boozy Brownies

Meghan blogs over at The Tasty Fork and today is her birthday!!!  All of her blogging friends are getting together to throw her a virtual birthday party featuring brownies! My creation for Meghan is Peanut Butter Cup Boozy Brownies!  That is correct, I added alcohol to brownies.  Actually I have been making boozy brownies for a few years now.

There is not a lot of liquid in brownies or in the filling, so they never seem to have enough flavor.  These are different my friends!  Because I cannot purchase Peanut Butter Liqueur in the state of Iowa, I had to go a different route.  I decided to add Whipped Cream Liqueur to peanut butter.  That’s the same thing right? Any liqueur that is 99 proof, as got to be a good thing!

How to make Peanut Butter Cup Boozy Brownies:

Brownies:

Preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper, leave enough to overhang the edges. Spray with cooking spray and set aside.

Place unsweetened chocolate and butter in a large bowl. Heat on HIGH for 1 minute and 30 seconds. Stir together until smooth. If not melted, return to microwave in 15 second intervals just until chocolate melts.

Stir in sugar, then the eggs and chocolate liqueur.

Fold in flour and salt until well combined.

Pour into prepared pan and bake for 30 minutes, or until toothpick inserted in center comes out with fudgy crumbs. Do not over bake!!

Allow to cool in pan for 10 minutes. If you are not cutting into shapes, leave in the pan.

Remove from pan and place on a rack to cool completely.

Filling:

Beat butter and peanut butter together in a large bowl.

Add Whipped Cream Vodka.

Gradually the powdered sugar and continue to beat until creamy and smooth. If mixture is too thick, add more vodka or vanilla.

Spread peanut butter mixture over the brownies once they are completely cooled. OR cut brownies into shapes and frost.

Ganche for Full Pan of Brownies:

Place chocolate chips and butter in a small bowl and microwave on HIGH for 1 minute and 30 seconds. Stir until chocolate is smooth. Heat in 15 second intervals until completely melted. Allow to cool slightly and spread over filling.

Ganache for Cut Shapes:

Place chocolate chips, butter, and coconut milk in a small bowl and microwave on HIGH for 1 minute and 30 seconds. Stir until chocolate is smooth. Heat in 15 second intervals until completely melted. Allow to cool slightly and drizzle over filling with a large spoon.

Sprinkle chopped peanut butter cups over ganache. Full pan brownies are easier to cut if they have been stored in the refrigerator first. Shapes can be served as soon as the chocolate is cooled and set.

Notes:

• You can substitute whipped cream vodka if that is what you have on hand.
• You can skip the alcohol altogether, and just use vanilla extract if you prefer.
• I used a 2 1/4″ circle cutter to make them fancy for the party.
• Feel free to make them in the pan and slice them like you would with regular brownies, or make them any shape you would like.

More delicious brownie recipes:

Peppermint Boozy Brownies

Turtle Brownies

S’mores Brownies

Orange Boozy Brownies

Hazelnut Brownies

However you choose to make them, you just need to make them!!!

Enjoy!!

Peanut Butter Cup Boozy Brownies

Peanut Butter Cup Boozy Brownies are fudgy brownies, topped with a boozy peanut butter filling, chocolate ganache and sprinkled with peanut butter cups!

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Course: Dessert

Cuisine: American

Keyword: brownies, vodka, peanut butter, chocolate, ganache, recipe, dessert

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12 Servings

Calories: 728kcal

Author: Lisa Johnson

Ingredients

Brownie

• 4 ounces unsweetened chocolate
• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 4 large eggs
• 2 teaspoons Godiva Chocolate Liqueur or pure vanilla extract
• 1 cup all-purpose flour

Peanut Butter Filling

• 3 Tablespoons unsalted butter
• 2/3 cups all-natural peanut butter
• 3/4 cups powdered sugar
• 2 Tablespoons Whipped Cream Vodka or any vodka - substitue vanilla extract for alcohol
• 1 Tablespoon milk or water*

Chocolate Ganache

• 8 ounces semi-sweet chocolate chips
• 2 Tablespoons unsalted butter
• 2 Tablespoons full fat coconut milk
• 24 miniature peanut butter cups chopped

Instructions

• Preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper, leave enough to overhang the edges. Spray with cooking spray and set aside.

Brownies:

• Place unsweetened chocolate and butter in a large bowl. Heat on HIGH for 1 minute and 30 seconds. Stir together until smooth. If not melted, return to microwave in 15 second intervals just until chocolate melts.
• Stir in sugar then eggs and chocolate liqueur.
• Fold in flour and salt until well combined.
• Pour into prepared pan and bake for 30 minutes, or until toothpick inserted in center comes out with fudgy crumbs. Do not over bake.
• Allow to cool in pan for 10 minutes. If you are not cutting into shapes, leave in the pan.
• Remove from pan and place on a rack to cool completely.

Filling:

Beat butter and peanut butter together in a large bowl.

• Add Whipped Cream Vodka.
• Add powdered sugar and continue to beat until creamy and smooth. If mixture is too thick, add more vodka or vanilla.
• Spread peanut butter mixture over the brownies once they are completely cooled. OR cut brownies into shapes and frost.

Ganache for Full Pan:

Place chocolate chips and butter in a small bowl and microwave on HIGH for 1 minute and 30 seconds. Stir until chocolate is smooth. Heat in 15 second intervals until completely melted. Allow to cool slightly and spread over filling.

Ganache for Cut Shapes:

Place chocolate chips, butter, and coconut milk in a small bowl and microwave on HIGH for 1 minute and 30 seconds. Stir until chocolate is smooth. Heat in 15 second intervals until completely melted. Allow to cool slightly and drizzle over filling with a large spoon.

• Sprinkle chopped peanut butter cups over ganache. Full pan brownies are easier to cut if they have been stored in the refrigerator first. Shapes can be served as soon as the chocolate is cooled and set.

Notes

• Serving size is 12 circle brownies or 16 squares cut in the pan.
• The ganache for the cut brownies has coconut milk or heavy cream to make it easier to pour over the filling.
• To make these brownies without alcohol, substitute pure vanilla extract for alcohol. 
• If the peanut butter filling is too thick, add more whipped cream liqueur, water, or coconut milk to thin it out. Each peanut butter is different and yours may contain more or less oil which will affect the consistency of the filling.

Nutrition

Calories: 728kcal | Carbohydrates: 72g | Protein: 11g | Fat: 46g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 199mg | Potassium: 373mg | Fiber: 4g | Sugar: 56g | Vitamin A: 14.8% | Calcium: 5.7% | Iron: 23.3%