The chocolate you use for decorating should not be too cold, or it will
splinter. If it is too warm it may become difficult to handle. Use tempered
chocolate for best results.
To make chocolate curls, use a block of chocolate. With a swivel vegetable
peeler, run it along the long edge of the chocolate. Allow the curls to fall on
a plate or a baking sheet lined with parchment. Use a toothpick to pick up the
curls, so they do not break.
Glazed Reese's Brownies
Chocolate brownie layer:
4 oz. unsweetened chocolate
6 oz. butter (1 1/2 sticks)
1 C. sugar
1/2 C. brown sugar
1 egg
1/2 t. salt
1/2 t. vanilla extract
1 C. all-purpose flour
1 1/2 C. Reese's Bites
Peanut butter brownie layer:
3/4 C. creamy peanut butter
6 oz. butter (1 1/2 sticks), room temperature
1 C. sugar
1 C. brown sugar
2 eggs
1/2 t. salt
1/2 t. vanilla extract
1 1/2 C. all-purpose flour
Chocolate glaze:
1 C. semisweet chocolate chips
2 T. butter
5 oz. whipping cream
Preheat the oven to 375°F. Spray a 13 x 9 inch pan with nonstick spray.
To make the chocolate brownie layer, in a heavy saucepan over low heat, melt the
chocolate and butter. Stir until smooth. Cool for 10 minutes.
In a medium bowl, using electric mixer set on high, cream sugar, brown sugar,
eggs, salt and vanilla. Blend in chocolate mixture. Add flour and mix until
thoroughly incorporated. Fold in Reese's Bits. Spread batter evenly over the
bottom of the pan. Set aside.
For the peanut butter layer, in a medium bowl using an electric mixer, cream
together peanut butter and butter. Mix in the sugar, brown sugar, eggs, salt and
vanilla. Add the flour and mix until thoroughly incorporated. Spread evenly on
top of the chocolate brownie layer. Bake 35-40 minutes until golden, or until a
toothpick inserted in the middle of the brownies comes out clean. Cool
completely before glazing.
For the glaze, in a double boiler over medium heat, melt the chips and butter
with one-third of the cream. Remove from heat and stir until smooth. Add the
remaining cream and stir until incorporated. Pour on top of the cooled brownies
and spread evenly. Cool in the refrigerator for 15 minutes. Cut into 2 x 3 inch
squares.
