2teaspoonsGodiva Chocolate Liqueuror pure vanilla extract
Peanut Butter Filling
.75cupspeanut butterI used Skippy smooth
2tablespoonsWhipped Cream Vodkaor any vodka - substitue vanilla extract for alcohol
1tablespoonmilk or water*
8ouncessemi-sweet chocolate chips
2tablespoonsfull fat coconut milkor heavy cream
24miniature peanut butter cupschopped
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 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.
Beat butter and peanut butter together in a large bowl. Add the whipped cream vodka.
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 one minute and thirty seconds. Stir until chocolate is smooth. Heat in fifteen second intervals until completely melted. Allow to cool slightly then spread over filling.
Ganache for Cut Shapes:
Place chocolate chips, butter, and coconut milk in a small bowl and microwave on HIGH for one minute and thirty seconds. Stir until chocolate is smooth. Heat in fifteen second intervals until completely melted. Allow to cool slightly and drizzle over the peanut butter 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.
Serving size is 12 circle brownies or 16 squares cut in the pan.
I used a 2.25-inch circle shaped cutter.
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.