Peanut Butter Brownies

Ingredients:

• 110 g unsalted butter, cut into pieces
• 100 g unsweetened chocolate, chopped
• 1 and 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 1/4 teaspoon salt
• 2 large eggs
• 0.5 cups flour
• 0.5 cup creamy peanut butter
• 1/4 cup + 2 tablespoons powdered sugar
• 1/4 cup + 2 tablespoons heavy cream
• 100 g semi-sweet chocolate, chopped
• Decorative golden sugar, for garnish (optional)

Preparation:

1. Preheat oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners; spray with cooking spray.
2. Melt the butter and unsweetened chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Stir in the granulated sugar, vanilla extract, and salt until smooth; remove the bowl from the heat. Add the eggs, one at a time. Add the flour and use a wooden spoon to mix until the dough is glossy, about 1 minute.
3. Spread the batter evenly among the prepared cupcake pans. Bake until a toothpick inserted into the center of the cupcake comes out clean, about 17 minutes.
4. Meanwhile, prepare the filling.:
   
   In another heatproof bowl set over a saucepan of simmering water, whisk together the peanut butter, 1/4 cup powdered sugar, and 2 tablespoons heavy cream until smooth, about 2 minutes. Transfer to a pastry bag fitted with a small round tip.
   
5. Let the cupcakes cool in the pan for 5 minutes; use a teaspoon to make an indentation in the center of each cupcake. Pipe the filling into the indentation.
6. Glaze:
   
   Combine the semisweet chocolate with 2 tablespoons of heavy cream in a heatproof bowl set over simmering water. Let sit for 3 minutes, then stir until smooth. Add the remaining 2 tablespoons of powdered sugar. Slowly whisk in the remaining 2 tablespoons of heavy cream until fully incorporated. Drizzle the glaze over the brownies and sprinkle with decorative sugar. Refrigerate until the glaze sets, about 30 minutes.