…Big Taste, Little Bites
After what feels like years spent writing research papers and working on group projects, it sure feels nice to be back in the kitchen. With only one week left of classes, I’m getting anxious, stressed, excited, nervous, and a little sad. My life is about to change dramatically. I must say goodbye to college, classes, homework, Grand Rapids, some of my best friends, and many precious memories. I will be embracing a new chapter of my life as a Food and Beverage Manager at the JW Marriott in Chicago. There are days when I wake up and all I can think about is getting to Chicago and starting my new job. Most of the time, however, I begin to shy away from the idea of leaving my comfort zone and starting anew. I’m sure I will love everything about this new upcoming life experience, but for now, I think I will just bake away my anxieties. To start, I made Peanut Butter Brownie Truffles in an effort to recreate Picky Palate’s Chocolate PB Covered Brownies. These mini brownie bites are dunked in a chocolate and peanut buttery blend and chilled to form a rich, decadent truffle. Just another way to use brownie mix as a base for a quick & delicious sweet treat!
(Recipe adapted from Picky Palate)
1 brownie mix (I used Pillsbury Brownie Minis)
2 cups semi-sweet chocolate chips
1/4 cup peanut butter
(1) Preheat oven to 350° F
(2) Prepare brownie mix according to package directions
(3) Bake until toothpick comes out nearly clean from center but still slightly undercooked
(4) Remove from oven and let cool for 15 minutes.
(5) If using regular brownie mix, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. ***If you are using Brownie Minis, simply pop them out of the pan. No rolling necessary.
(6) Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren’t perfect, once frozen reshape them. They are easier to handle when chilled.
(7) Place chocolate chips over a double broiler (or heat in microwave at 30 second intervals until smooth) to melt, and then stir in peanut butter until creamy smooth.
(8) Dip each chilled brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled :)
I even drizzled them with warm peanut butter for extra goodness :)