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1
Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners; coat with cooking spray.
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2
Melt the butter and unsweetened chocolate in a heatproof bowl set over a pot of simmering water, stirring, until smooth.
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3
Whisk in the granulated sugar, vanilla and salt until combined; remove the bowl from the pan.
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4
Stir in the eggs, one at a time.
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5
Add the flour and beat with a wooden spoon until the batter is shiny, about 1 minute.
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6
Divide the batter among the prepared muffin cups.
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7
Bake until a toothpick inserted into the center comes out clean, about 17 minutes.
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8
Meanwhile, make the filling: Whisk the peanut butter, 1/4 cup confectioners' sugar and 2 tablespoons heavy cream in another heatproof bowl set over the pot of simmering water until smooth, about 2 minutes.
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9
Transfer to a pastry bag fitted with a small round tip.
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10
Let the brownies cool 5 minutes in the pan; make an indentation in the center of each with a teaspoon.
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11
Pipe the filling into the indentations.
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12
Make the glaze: Combine the semisweet chocolate and 2 tablespoons cream in a heatproof bowl set over the simmering water.
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13
Let sit 3 minutes, then stir until smooth.
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14
Stir in the remaining 2 tablespoons confectioners' sugar.
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15
Slowly stir in the remaining 2 tablespoons cream until pourable.
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16
Spoon over the brownies; top with the coarse sugar.
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17
Chill until set, 30 minutes.
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18
Photograph by Andrew Purcell
