In this week’s installment of Cooking From My Books, I’m highlighting a decadent dessert recipe featured in Blame It On Your Heart, the first book in my Big Timber, Montana Series.
Those of you who have read books in the series know that Adele’s Cafe, a restaurant owned and run by the Tanner women, features heavily. While the restaurant has undergone a facelift and the menu has been updated, they still like to feature classics like this gooey chocolate treat. For an extra insulin spike, serve with a scoop of ice cream.
1 stick (8 tablespoons) unsalted butter, at room temperature, plus 1 1/2 teaspoons for buttering the baking dish
6 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
2 large eggs, plus 1 large egg yolk, at room temperature
1/2 cup all-purpose flour
1 cup mini Reese’s Peanut Butter Cups
Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and peanut butter cups with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 8 pieces.