Brownie Peanut Butter Tacos
Prep Time: 25 minutesCook Time: 8–11 minutesChill/Cooling Time: 30 minutesTotal Time: About 1 hourServings: 8–10 brownie tacosCourse: DessertCuisine: AmericanIngredientsFor the Brownie Taco Shells½ cup unsalted butter, melted¾ cup granulated sugar¼ cup brown sugar2 large eggs1 teaspoon vanilla extract½ cup unsweetened cocoa powder½ cup all-purpose flour¼ teaspoon salt½ cup mini chocolate chipsFor the Peanut Butter Filling1 cup creamy peanut butter4 ounces cream cheese, softened½ cup powdered sugar1 teaspoon vanilla extract¾ cup cold heavy whipping creamOptional ToppingsMelted chocolatePeanut butter drizzleMini chocolate chipsChopped roasted peanutsChopped peanut butter cupsCaramel sauceInstructionsMake the Brownie Taco ShellsPreheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar.Add the eggs and vanilla and whisk until smooth.Add the cocoa powder, flour, and salt. Stir just until combined.Fold in the mini chocolate chips.Spoon portions of batter onto the prepared baking sheet and gently spread each one into a thin circle, about 4 inches wide.Bake for 8–11 minutes, or until the edges are set but the centers remain soft.Let the brownies rest briefly, then carefully shape each warm brownie into a curved taco shell.Support the shells in their taco shape and let them cool completely.Make the Peanut Butter FillingBeat the softened cream cheese until smooth.Add the peanut butter, powdered sugar, and vanilla. Beat until creamy.In a separate bowl, whip the cold heavy cream until medium-to-stiff peaks form.Gently fold the whipped cream into the peanut butter mixture until light and fluffy.Refrigerate briefly if the filling is too soft to pipe.Assemble the Brownie TacosTransfer the peanut butter filling to a piping bag or zip-top bag with one corner snipped off.Pipe the filling generously into each cooled brownie taco shell.Drizzle with melted chocolate or peanut butter.Finish with chopped peanuts, mini chocolate chips, or chopped peanut butter cups.Serve immediately or keep refrigerated until ready to enjoy.TipsDon't overbake the brownies or they'll be difficult to bend.Shape the brownie shells while they're still warm and flexible.Make sure the shells are completely cool before adding the filling.Keep the heavy whipping cream cold for a fluffier filling.For the best texture, assemble the tacos close to serving time.Store leftovers covered in the refrigerator.StorageKeep assembled Brownie Peanut Butter Tacos in an airtight container in the refrigerator. For the best texture and presentation, enjoy them as fresh as possible. You can also prepare the brownie shells and peanut butter filling separately and assemble them shortly before serving.