Fudgy Peanut Butter Brownie Tacos
Ingredients
For the Fudgy Brownie Shells
1 cup granulated sugar
½ cup (1 stick) unsalted butter
2 large eggs, at room temperature
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder, sifted
¼ teaspoon salt
½ teaspoon baking powder
For the Peanut Butter Mousse Filling
½ cup creamy peanut butter
4 ounces cream cheese
¾ cup powdered sugar
½ teaspoon vanilla extract
¾ cup cold heavy whipping cream
For the Toppings
½ cup crushed chocolate sandwich cookies
Chocolate syrup or warm hot fudge sauce, for drizzling
Instructions
Preheat and Prepare: Position an oven rack in the center and preheat your oven to 350°F. Line two large baking sheets with parchment paper. This is essential to prevent sticking and ensure the brownie rounds come off easily.
Make the Brownie Batter: In a medium mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy. Add the room-temperature eggs and vanilla extract, and whisk vigorously until the batter is shiny and well combined. This helps create that classic fudgy texture.
Add Dry Ingredients: Sift the flour, cocoa powder, salt, and baking powder directly over the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet mixture. Mix just until a thick, smooth batter forms. Be careful not to overmix, as this can make the brownies tough.
Form the Rounds: Drop heaping tablespoons of the thick batter onto the prepared baking sheets, spacing them about 4 inches apart to allow for spreading. Using the back of a spoon or an offset spatula, gently spread each mound into a thin circle, about 5 to 6 inches in diameter. The thinner you spread them, the easier they will be to shape later.
Bake: Bake the brownie rounds one sheet at a time for 6 to 8 minutes. The edges should be set, but the centers should still look soft and slightly underdone. This is crucial for achieving a pliable shell that will not crack when shaped. Do not overbake.
Shape the Tacos: Remove the baking sheet from the oven and let the brownie rounds cool for about 30 seconds. They should be warm but not too hot to handle. Working quickly, use a thin metal spatula to carefully lift a round and drape it over the handle of a wooden spoon, a rolling pin, or the edge of a loaf pan. Gently press the sides to form a U-shape. Repeat with the remaining rounds. Let them cool completely in this position to hold their taco shape.
Make the Peanut Butter Mousse: In a large mixing bowl, beat the softened cream cheese and peanut butter together with an electric mixer on medium speed until the mixture is completely smooth and creamy. Add the powdered sugar and vanilla extract, and mix until fully combined.
Whip the Cream: In a separate, clean bowl, beat the cold heavy whipping cream on high speed with an electric mixer until stiff peaks form. The cream should hold its shape when you lift the beaters.
Fold Together: Carefully fold the whipped cream into the peanut butter mixture in two additions. Use a spatula and a gentle, sweeping motion to incorporate the cream. Mix just until combined and the mousse is light and airy. Do not overmix, or you will deflate the cream.
Fill the Tacos: Transfer the peanut butter mousse to a piping bag fitted with a star tip, or a large zip-top bag with a corner snipped off. Pipe the mousse generously into each cooled brownie shell. The amount of filling is up to you, but a generous swirl makes for the best presentation.
Add Toppings and Chill: Sprinkle the crushed cookies over the mousse-filled tacos. Drizzle with chocolate syrup or warm hot fudge sauce. For the best texture, refrigerate the assembled tacos for 15 to 20 minutes before serving to allow the mousse to set slightly. Serve chilled.
