Fudgy Brownie Peanut Butter Tacos 
Ingredients:
For the brownie taco shells:
½ cup (1 stick) salted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
For the peanut butter mousse filling:
4 ounces cream cheese, softened to room temperature
½ cup creamy peanut butter
½ cup powdered sugar
½ teaspoon vanilla extract
1 cup heavy whipping cream
For the toppings:
¼ cup crushed chocolate sandwich cookies or peanut butter cookies
2 tablespoons chocolate fudge sauce or chocolate syrup
Instructions
Preheat the oven and prepare the baking sheet
Preheat your oven to 350°F. Position the oven rack in the middle.
Cut a sheet of parchment paper to fit your large baking sheet. Place the parchment on the baking sheet.
Make the brownie batter
In a large mixing bowl, combine the ½ cup of melted salted butter, 1 cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract.
Whisk vigorously for about 1 minute, until the mixture looks glossy, slightly thickened, and pale in color.
In a separate small bowl, sift together the 1 cup of all-purpose flour, ⅓ cup of unsweetened cocoa powder, ¼ teaspoon of salt, and ¼ teaspoon of baking powder. Sifting removes lumps and makes the batter smooth.
Add the dry ingredients to the wet mixture. Stir with a rubber spatula or wooden spoon until just combined — do not overmix. The batter should be thick, smooth, and fudgy.
Form and bake the brownie rounds
Drop 6 spoonfuls of batter onto the parchment-lined baking sheet, spacing them at least 3 inches apart. Use about 2 tablespoons of batter per round.
Spread each spoonful into a thin circle about 6 inches in diameter. The circles do not need to be perfect — slightly uneven edges add to the taco look. Keep the thickness even so they bake uniformly.
Place the baking sheet in the preheated oven. Bake for 6 to 8 minutes.
After 6 minutes, check the rounds: The edges should look set and slightly dry, while the centers should still appear soft and slightly underdone. Do not overbake — the shells will continue to firm up as they cool.
Remove the baking sheet from the oven. Let the rounds rest on the baking sheet for 1 minute.
Shape the taco shells
While the rounds are still warm and pliable, work with one round at a time. Use a thin spatula to lift it off the parchment paper.
Drape the warm round over a rolling pin or over the edge of an upside-down loaf pan. The round should hang down on both sides, forming a U-shape.
Let the shell cool completely in this draped position, about 10 minutes. The shell will become firm and hold its taco shape when cool.
Repeat with the remaining rounds. If a round becomes too cool and stiff to shape, return it to the oven for 30 seconds to warm up.
Make the peanut butter mousse filling
In a medium bowl, combine the 4 ounces of softened cream cheese and ½ cup of creamy peanut butter.
Beat with a hand mixer on medium speed for 1 minute, until the mixture is smooth and free of lumps.
Add the ½ cup of powdered sugar and ½ teaspoon of vanilla extract. Beat for another 30 seconds until fully incorporated. Scrape down the sides of the bowl with a spatula.
In a separate medium bowl, pour the 1 cup of heavy whipping cream. Beat on high speed for 2 to 3 minutes, until stiff peaks form. The cream should stand up in firm points when you lift the beaters.
Gently fold the whipped cream into the peanut butter mixture. Use a rubber spatula and fold by scooping from the bottom of the bowl, turning the mixture over until no white streaks remain. Do not stir or use the mixer — this keeps the mousse light and airy.
Cover the bowl and refrigerate the filling for 30 minutes. Chilling makes the filling firm enough to pipe or spoon into the shells without running out.
Assemble the tacos
Remove the chilled filling from the refrigerator. Transfer it to a piping bag fitted with a large round tip, or spoon it into a zip-top bag and snip off one corner to make a ½-inch opening. If you do not have a piping bag, use a spoon.
Stand each cooled brownie taco shell upright on a serving plate.
Pipe or spoon the peanut butter mousse into each shell, filling it generously. The filling should come up to the top edge of the shell.
Sprinkle the filled tacos with the ¼ cup of crushed chocolate sandwich cookies.
Drizzle the 2 tablespoons of chocolate fudge sauce or chocolate syrup over the top of the filling and cookies.
Serve or store
Serve immediately, or place the assembled tacos in the refrigerator for up to 2 hours before serving. The shells will remain firm, and the filling will stay mousse-like.
For best texture, do not let the tacos sit at room temperature for more than 15 minutes before serving
Fudgy Brownie Peanut Butter Tacos
