Ingredients
For the Fudgy Brownie Shells:
1 cup granulated sugar
½ cup (1 stick) unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder, sifted
¼ teaspoon salt
¼ teaspoon baking powder
For the Peanut Butter Mousse Filling:
½ cup creamy peanut butter
4 ounces cream cheese, softened
½ cup powdered sugar
½ teaspoon pure vanilla extract
¾ cup heavy whipping cream, very cold
For the Toppings:
½ cup crushed chocolate sandwich cookies or peanut butter cookies
Chocolate syrup or warm hot fudge sauce, for drizzling
Step-by-Step Instructions
Preheat and prepare baking sheets: Preheat your oven to 350°F. Line two large baking sheets with parchment paper to prevent sticking and ensure easy removal.
Make the brownie batter: In a medium bowl, whisk together the melted butter and granulated sugar until the mixture is glossy and smooth. Add the eggs and vanilla, and whisk vigorously until the batter is shiny and well-blended. Sift the flour, cocoa powder, salt, and baking powder directly over the wet ingredients. Gently fold everything together with a spatula just until a thick, smooth batter forms—be careful not to overmix.
Form the brownie rounds: Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 4 inches apart to allow for spreading. Use the back of a spoon to gently spread each mound into a thin, even circle, roughly 5 to 6 inches in diameter. The thinner the circle, the crispier the edges will be for easier shaping.
Bake the shells: Bake the baking sheets one at a time for 6 to 8 minutes. The brownies are ready when the edges are set and firm, but the centers are still slightly soft and underdone. This is crucial for pliable shells that won’t crack when shaped.
Shape the tacos: Remove the baking sheet from the oven and let the brownie rounds cool for about 30 seconds. While they are s