CUBAN PANINI PANERA RECIPES

Steps:

• Spray a 12-cavity muffin tin with spray oil.
• Beat the butter and brown sugar in the bowl of a stand mixer with the paddle attachment on medium speed for about 3 minutes.
• Add the egg yolk, the vanilla, and beat for about 2 more minutes on medium.
• Add the flour and salt and beat on low until just combined.
• Divide the dough into 12 equal pieces, about 38 grams each (2 tablespoons).
• Press the dough into the cavities of the muffin tin to line the bottom and up the sides.
• Heat the oven to 325 degrees F.
• Combine the chocolate, butter, and peanut butter in the top of a double boiler and cook over simmering water, stirring regularly, until melted. Remove the top pan and set aside to cool for 10 minutes.
• In the bowl of a stand mixer, beat the eggs on medium. Slowly pour in the sugar and salt in a steady stream and beat until pale yellow, about 2 minutes.
• Fold in the cooled chocolate mixture and the vanilla until fully combined. Fold in the cocoa powder.
• Add about 3 tablespoons (50 grams) of the mixture to the molded cookie cups.
• Bake for 18 to 20 minutes. The tops should be round, and possibly cracked.
• Let the pan cool on a wire rack for 10 minutes.
• Turn the brownies out on a wire rack to cool completely.
• Add the peanut butter and milk to a microwave safe bowl. Microwave the mixture in 10 second intervals, whisking in between.
• Continue until the mixture is creamy, smooth, and shiny.
• Drizzle over the brownies.

Steps:

• Heat your oven to 350 degrees F and line a 9 inch by 13 inch cake pan with parchment paper and spray with spray oil.
• In a large bowl, whisk together the brown sugars, butter, peanut butter, baking powder, and salt.
• Whisk in the eggs, one at a time. Whisk in the vanilla.
• Fold in the flour and cornstarch until fully combined and scrape the batter into the prepared cake pan.
• Drop the warm peanut butter and jelly by tablespoon in an alternating pattern on top of the batter. Swirl a butter knife through the peanut butter and jelly to create a marble pattern.
• Bake for 25 to 30 minutes. Cool completely in the pan.