Tres Leches Cake is one of those recipes that I feel has been haunting me for a while. I’d never made it before this, but I kept seeing it…everywhere. The idea intrigued me, a simple vanilla cake soaked in a creamy concoction of Tres Leches (Three milks, if I remember correctly from high school Spanish). It seemed more like a pudding than a cake, but more cake-like than a bread pudding. I wanted to make one, but none of the recipes jumped out at me.
Something came over me this year. It took me 30+ years, but I’ve finally discovered how truly amazing a chocolate and peanut butter dessert can be. I’ve always enjoyed the combination, but something happened this year and took my enjoyment and made it an obsession. I can’t get enough! A few months ago, I came upon a wonderful chocolate cupcake and peanut butter frosting recipe in Ina Garten’s cookbook, Barefoot Contessa at Home. The cupcakes were fantastic, but the frosting was TO DIE FOR. It’s a delicious recipe and so simple that I’m shocked cupcake bakeries around the world haven’t jumped on it yet. It is truly the smoothest, creamiest, peanut butteriest frosting I’ve ever had. So, I got to thinking and thought that if this amazing frosting was great on a cupcake, it might be even better on a brownie.