Peanut Butter Brownie
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 1 stick (4 oz) unsalted butter (room temperature)
- 2 cups powdered sugar
- 4 tablespoon heavy cream
- 4 tablespoon unsweetened cocoa powder
- 3/4 cup hot chocolate mix Swiss Miss
- 2 teaspoon pure vanilla extract
- 1 pinch salt
- 1/2 cup semi sweet chocolate chips coarsely ground
- 3/4 cup peanut butter I use Jif
Topping
- 1 cup semi sweet chocolate if you can get Hershey's Special Dark chocolate, absolutely use that
- 2 tablespoon vegetable oil
- 1 cup peanut butter chips Reese's are my favorite
Instructions
Macaron Shells
- You can use any macaron shells for this recipe. I like to use this recipe: https://michellesmacarons.com/french-macaron-recipe/ It's even better if you remove 25 grams of the almond flour and replace it with 25 grams of cocoa powder
- Bake the shells and let them cool completely
Make the Filling
- Beat the butter, powdered sugar, and heavy cream until combined
- Add the cocoa powder, hot chocolate mix, vanilla extract, and pinch of salt then turn it up to high speed and beat until very fluffy.
- Add the ground chocolate chips and beat until incorporated
- For the peanut butter, there are a couple of ways you can add it. I like to fold it in after all the other ingredients are added so it creates a swirl. You could also just pipe a dollop of it into the center of the shell.
Assemble the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Refrigerate until the filling is semi firm
Make the Topping
- Melt the semi-sweet chocolate
- Add 1 tablespoon of the vegetable oil to the semi-sweet chocolate and stir until smooth
- Melt the peanut butter chips
- Add 1 tablespoon of the vegetable oil to the peanut butter chips and stir until smooth
Topping the Macarons
- Remove the macarons from the fridge and drizzle the tops with the melted chocolate then drizzle with the melted peanut butter chips (if you really want to make them special, top with some mini chocolate chips)
- Refrigerate until the topping is no longer melted
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes