Description
Indulge in these delightful Brownie Peanut Butter Dessert Tacos, featuring crispy brownie shells filled with a creamy peanut butter mixture and topped with crunchy peanuts, mini chocolate chips, and caramel sauce. Perfect for a fun and decadent treat that combines rich chocolate and smooth peanut butter in every bite.
Ingredients
Scale
For the Brownie Shell:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For Toppings:
- 1/2 cup crushed peanuts
- 1/4 cup mini chocolate chips
- 1/4 cup caramel sauce
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking the brownie shells.
- Prepare brownie batter: In a large mixing bowl, combine flour, sugar, cocoa powder, melted butter, eggs, vanilla extract, and salt, mixing thoroughly until the batter is smooth and well blended.
- Fill the molds: Pour the brownie batter into greased taco shell molds or a muffin tin, filling each mold halfway to allow room for rising.
- Bake the shells: Place the molds in the oven and bake for 15-18 minutes or until a toothpick inserted into the brownies comes out with a few moist crumbs.
- Cool the shells: Remove the molds from the oven and let them cool for 10 minutes before carefully removing the brownie shells from the molds to retain their shape.
- Make the peanut butter filling: In a separate bowl, blend the creamy peanut butter, powdered sugar, heavy cream, and vanilla extract together until the filling is smooth and creamy.
- Assemble the tacos: Once the brownie shells are completely cooled, spoon or pipe the peanut butter mixture into each shell, filling them generously.
- Add toppings: Sprinkle crushed peanuts and mini chocolate chips over the filled shells, then drizzle caramel sauce on top for an extra touch of sweetness.
Notes
- Use a taco shell mold or muffin tin to shape the brownie shells; if unavailable, you can shape the shells freehand while warm.
- Ensure the brownie shells cool completely before filling to prevent the peanut butter filling from melting.
- For a nut-free version, substitute peanut butter with sunflower seed butter and omit crushed peanuts in the topping.
- Store assembled dessert tacos in the refrigerator and consume within 2 days for best freshness.
