Just look at these lusciously magnificent sandwiches of glory. They almost look like they're smiling at you, happily anticipating a contented digestion.
Other than the fact that I overcooked most of them, as I told you last week, I hardly had any mishaps. I mean, there was the little unanticipated event of them sliding to the middle of my warped, frustrated, old pan while they were baking, but even that could not destroy their perfectly fudgy nature or turn their fluffy, peanut buttery smiles to frowns. They are perfect. They are flawless. They are my children. I give them now to you.
2 sticks of butter 2 1/4 cups of sugar 4 large eggs 1 tablespoon vanilla 1 1/4 cups of cocoa powder 1/2 teaspoon salt 1 teaspoon baking powder 1 1/2 cups all-purpose flour 1 1/2 cups chocolate chipsMix together the butter and sugar in a microwave safe bowl. Heat in the microwave, stirring about every 30 seconds, until the mixture is bubbly and smooth (you can also do it on the stove top if you want). Cool slightly and add in the eggs and vanilla and beat until smooth. Mix together the cocoa powder, salt, baking powder, and flour and add to the butter mixture, mixing until smooth. Stir in the chocolate chips. Chill the dough in the fridge or freezer until the the dough is firm enough to roll into balls. Preheat the panggangan to 350ºF. Form the dough into pretty big balls. Bake for about 7 minutes or until desired doneness is reached. Don't overbake them. Let them be slightly gooey. Sandwich together with peanut butter buttercream when cooled.
Peanut Butter Frosting Ingredients:
1/2 cup softened butter
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
a pinch of salt
2 1/2 cups powdered sugar
1/4 cup heavy cream (milk would also work, but it would be less rich and fluffy)
Combine butter and peanut butter and beat until smooth. Add the vanilla and salt and continue beating. Alternately add the powdered sugar and cream. Beat until fluffy.