Loaded Peanut Candy Brownies
 
 
Recipe type: Dessert
Ingredients
For the Peanut Butter Cream Cheese Filling:
  • 8 ounces cream cheese
  • ½ cup full fat sour cream
  • ½ cup creamy peanut butter
  • 4 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
For the Brownie Base:
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon fine salt
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (1 stick, 4 ounces) unsalted butter, cut into cubes
  • 2 ounces unsweetened chocolate, roughly chopped
  • 4 regular sized peanut butter cups
  • 2 regular butter fingers, roughly chopped
  • ⅛ cup Reese's Pieces, roughly chopped
  • ¼ cup honey roasted peanuts, roughly chopped
For the Peanut Butter Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • ¾ cup creamy peanut butter
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 4 to 5 cups powdered sugar
  • 2 teaspoons vanilla
  • orange food gel
  • 4 regular sized peanut butter cups, roughly chopped
  • 2 regular butter fingers, roughly chopped
  • ⅛ cup Reese's Pieces, roughly chopped
  • ¼ cup honey roasted peanuts, roughly chopped
Instructions
To make Peanut Butter Cream Cheese Filling:
  1. microwave cream cheese in a microwave safe bowl, for 30 to 35 seconds. Add sour cream, peanut butter, sugar, and flour, whisking to incorporate. Set aside.
To make the Brownie Base:
  1. Preheat oven to 350 degrees F. Line a 8-by8 inch square baking pan with aluminum foil with flaps of foil hanging out, spray with baking spray, set aside.
  2. Whisk flour, baking powder, and salt in a medium bowl set aside. In another bowl whisk together sugar, eggs, and vanilla. Put butter and chocolate in a microwave safe bowl, heat in 20 second intervals, stirring regularly until melted. Let cool for 5 minutes. Combine cooled mixture into sugar-egg mixture, whisking to combine. Use a rubber spatula to stir in flour mixture.
  3. Pour half of brownie batter into pan. Spread half of peanut butter cream cheese ontop. Press peanut candies into batter, top with remaining peanut butter cream cheese and finally top with remaining brownie batter.
  4. Bake for 42 to 45 minutes. A toothpick test won't work, but make sure the top has a crust and the edges are starting to look slightly crisp. Let cool completely.
To make the Peanut Butter Cream Cheese Frosting:
  1. in a stand mixer fitted with a paddle attachment, beat cream cheese, peanut butter, and butter until smooth, about 1 minute at medium speed. Lower speed, add powdered sugar and vanilla. Raise speed and let frosting beat for 1 to 2 minutes, this will incorporate air. Divide frosting in half. Tint one half with orange food gel. Beat mix-ins into remaining frosting.
To assemble the Pumped Up Peanut Butter Brownies:
  1. Use the excess flaps of tin foil to lift brownie out of pan. Pull back and remove foil and place brownies on a flat dish. Use a serrated knife to square off edges. Apply the candy filled frosting on top, chill for 15 minutes until it sets. Apply orange frosting, chill for another 15 minutes. Use a knife dipped into hot water to cut and make clean edges. Garnish with remaining candies.
Notes
Brownie base adapted from Cooks Illustrated, frosting and filling by Layer Cake Parade
Recipe by Layer Cake Parade at http://layercakeparade.com/loaded-peanut-candy-brownies/