Brownies

Friday :) i had a friend come over so i made some cakes for us and i had to try some of my new toys (flower plungers and other stuff) and i made some peanutt butter brownies oh my god they are good jammm jammm just like candy

so these have some kinda easter decoration ,i spent more time on making the leaves and the flowers then the cakes :) but i think it was worth the time and the chocolate cream is to die for (almost)

i used an egg tray to try out the flowers and the leaves and dusted some sparkle on the leaves (you cant really see from the pic´s) and this was so much to do and i still have loads of fondant left so i will be playing again with it .

Would you like to get the recipe for this amazing brownie ??
well im sure you whant it and you really should try it out

Peanut butter brownies recipe

Makes 24 brownies.

I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.

Ingredients.

125g butter, chopped
250g dark chocolate, chopped
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
1 cup chocolate chips
1 cup peanut butter, smooth or crunchy you choose

Baking Temperature

The oven should be preheated to 160oC (325oF)

Method.

1. In a medium size microwave safe bowl heat the chopped butter and dark chocolate on high for 1 minute. Remove and stir until blended. You may need a further 30 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour, chocolate chips and stir through until smooth.
4. Using a small spoon dot small amounts of the peanut butter evenly across the surface of the brownie batter.
5. Fold through the peanut butter gently. Do not over mix you are not blending it into the batter just mixing enough to give a swirled effect.
6. Divide the brownie batter evenly into the patty cake pans. Using a small icecream scoop makes this quick and easy.
7. Bake in a preheated oven set to 160oC (325oF) for 22 minutes.
8. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
9. Store in an airtight container for one week. The brownies can be frozen for up to two months.

i cant remeber the link i found it at cause i just saved in my computer

and the recipe dint have cream on it but i whanted to have cream so i used this one here
and i think this is the best chocolate cream recipe i have tasted


Chocolate frosting:
(makes 14 oz. (400 gram) frosting)
5 oz. (150 gram) unsalted soft butter
7 oz. (200 gram) confectioners sugar
1 oz. (30 gram) cocoa powder
2 tbsp milk lukewarm (start out with only 1 tbsp and see/taste if it need the last tbsp of milk)
1 tsp vanilla
How to make the frosting:
Cream butter and sift in the confectioners sugar and cocoa powder. Add the milk and vanilla. Mix untill well incorporated.
Note: If the frosting look a bit curdled try add a bit more confectioners sugar
Frosting

i would double this recipe if you whant to frost all the brownies 

 
I dont have anything planned for the rest of the day ,just do some laundry and stuff like that ,all the kids are starting there easter break from school so i guess i have plenty to do for the next couple of days

this cupcake is for a special someone :) my sweet hubby wich does everything for me
i asked him to build some boxes for my greenhouse and ofcourse he said yes no problem .
i cant wait to take pic´s of my litle plant growing and hopefully they will grow tomatos and strawberry´s
any idea´s what else i could grow ?
Here are the lates items i got from ebay .

have a super weekend
knus&klem
Valeria