Cake, Batter, and Bowl

My First Video: Peanut Butter Cookie Dough Brownie Tart

Desserts

I have a special post today – my very first video! I’ve been thinking about making recipe videos for some time now, so when Pixability, the company Apolinaras works for, offered to make a wrapper that would open and close the videos for my blog (How cool is that? Thanks Pixability!), I finally took the plunge and decided to get my camera and tripod out.

Of course, my first video had to be for my Peanut Butter Cookie Dough Brownies, since this is the recipe that earned me a spot on the Food Network! Plus, I’ve never actually featured the recipe on my blog. I usually make the brownies in an 8×8-inch pan, but to dress the treat up for a party, you can bake the brownies in a tart or springform pan, which is what I do in the video. The brownie slices are great with a little vanilla ice cream on top!

Big thanks to Apolinaras for editing the video – editing seems like a very tedious process and he finally had time to tackle the task this holiday weekend. I tried to include some of my favorite baking tips as I went along, and although watching myself always makes me a little uncomfortable and I cringed a couple of times, I think I did pretty well for my first attempt. Oh, and if you wouldn’t mind “liking” my video and subscribing to my brand new YouTube channel, that would be awesome too – more videos coming soon!

Peanut Butter Cookie Dough Brownie Tart
Printable Recipe

Ingredients:

Brownie Base Layer:
1/2 cup unsalted butter
2 (1-ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 cup sugar
2 large eggs
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup semisweet chocolate chunks

Peanut Butter Cookie Dough Layer:
1/4 cup unsalted butter, softened
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 cup creamy peanut butter
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt

Ganache Layer:
3/4 cup dark chocolate chips
1/4 cup heavy whipping cream
1/4 cup coarsely chopped salted peanuts

Directions:
To make the brownie base, heat the oven to 350°F. Microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 1 to 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and add in the chocolate mixture. Stir in the flour, baking powder, salt and chocolate chunks. Spread the brownie mixture evenly in a well-greased 10-inch tart pan with removable bottom (a 9-inch springform pan would also work!). Bake at 350°F until the brownies are set and a toothpick inserted in the center of the brownies comes out clean, about 17 to 22 minutes. Remove from the oven and let cool for 30 minutes.

To make the peanut butter cookie dough, add the butter and brown sugar to a large bowl and mix until well creamed. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.

To make the ganache, microwave the dark chocolate chips and heavy whipping cream in a small microwavable bowl on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer and sprinkle with the chopped peanuts. Refrigerate until the dough and ganache are set, about 1 hour. Remove from the tart pan and cut into wedges and serve with vanilla ice cream, if desired. Makes 16 servings.

Nutrition: 387 calories, 23.5g fat, 2.5g fiber, 5.1g protein per serving
Cost: $0.52 per serving

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