Molasses Peanut Butter Brownies

Molasses+and+Peanut+Butter+Brownies+Recipe+2.jpg

~yields 9-12 brownies (1 9x9inch pan)

 

The Bits and Bobs:

1 cup                       unsalted butter, melted

2 cups                     brown sugar

2 whole                   eggs

2                              egg yolks

2 tbsp                     molasses

2 tsp                       vanilla extract

2 tsp                       instant espresso powder

1/4 tsp                    salt

1 1/2 cup                 all purpose flour

1/2 cup                   unsweetened cocoa powder

10 oz                      peanut butter chips

The How-Tos:

Preheat oven to 350*F.  Grease a 9x9-inch brownie pan and set aside

In a large bowl, mix together the melted butter and the brown sugar until well combined and smooth. Mix in the eggs and egg yolks, the molasses, vanilla, and espresso powder until just incorporated. 

Stir in the flour, the cocoa powder, and the salt until combined.  Mix in half of the peanut butter chips into the batter.

Pour the batter into the prepared pan and then sprinkle the remaining peanut butter chips over the top. 

Bake for 25-30 minutes, turning the pan once halfway through bake time.  The edges should be set and pulling away from the pan and the center should be set.  A toothpick inserted in the middle will come out with slightly dirty, but not with goopy batter.

Bourbon Balls

Bourbon+Balls+Recipe+2.jpg

yields ~12-14 balls

The Bits and Bobs:

1 1/4 cups                            vanilla wafers, crushed (I counted out about 32-33 cookies)

1/2 cup                                pistachio meal/flour (can sub any other nut meal, or ground nut)

1/2 cup                                powdered sugar

1 tbsp + 1 tsp                       cocoa powder

2 tbsp                                  bourbon

1 tbsp                                   water

1 tbsp + 1 tsp                        honey

                                             powdered sugar, turbinado sugar, or crushed wafers for rolling

The How-Tos:

In a small bowl, stir together the bourbon, water, and honey.

 In a bigger mixing bowl, whisk together the wafers, pistachio meal, cocoa powder and powdered sugar. 

Stir the wet ingredients into the dry ingredients make sure everything is well combined and sticky. 

Roll about a tbsp of the dough into balls with your hands, then roll in extra powdered sugar, more crushed wafers, or turbinado sugar until coated. 

Allow to set up in the fridge for at least 10-15 minutes before serving (to help them keep their round shape and to firm up slightly).