Turn your favorite brownies into mini brownie peanut butter cups mixed with chocolate chips, peanut butter chips, and topped with peanut butter and more chocolate and peanut butter chips.
What better way to celebrate National Brownie Day than with a brownie featuring my favorite side-kick for chocolate – PEANUT BUTTER!! Oh what a glorious day. Any holiday either revolving around food or specifically in honor of I definitely celebrate.
My choices for a peanut butter brownie were endless, but were immediately narrowed down after seeing the picture featured on The Girl Who Ate Everything for this recipe (although I must point out, the recipe is originally from Bake or Break). I took The Girl Who Ate Everything’s alternative suggestion and made these into minis.
Holy crap these are amazing. Chewy inside with just the slightest bit of crunch on the edges. And oh the peanut butter! I couldn’t wait for these to cool down. In fact the first one I topped with the melted peanut butter and chips I scarfed down. I would suggest servings these immediately if possible, in order to fully embrace the gooey peanut butter.
I offer the same suggestion if you make my mini peanut butter cup brownies, which are the same recipe but stuffed with mini peanut butter cups!
For those of you who went of for Black Friday or even Thursday sales, I hope you achieved whatever it was that you set out to do. I avoided all shopping locations like the plague. However, while browsing the Black Friday ads I did see one that caught my eye – Verizon was offering many smart phones for $100 off and some for free.
As you may know, I have been resistant to turn in my dumb phone for many years to the point that I have repurchased the same dumb phone off ebay whenever the previous was dying just to avoid the transition. But, I did admit that I would eventually need to cave in and with such a good deal, it seemed like now was the time. Lucky for me the deal was also available online so I didn’t even have to go to the Verizon store.
While I wait for it to arrive, I will be spending some quality time with my beloved dumb phone. We’ve had some good times, LG Dare, and I am sorry to tell you that you are being replaced by the Samsung Galaxy S5. For free. And it was only $20 extra to add data. But I will do my very best not turn into one of those people who spends more time on their phone than interacting with the people around them. That was the biggest reason I didn’t want a smart phone in the first place (other than the cost).
Other than awesome Black Friday deals, the best this about post-Thanksgiving activities is today – THE game! Ohio State takes on it’s long time rival Michigan, today at noon and even though the odds are stacked in our favor, it is a rivalry for a reason and anything can happen. Of course I hope to not worry for a moment during the game but close games are more entertaining.
Sadly this also means that this years segment of PB+Choc Saturdays is coming to an end. There are only 2 left after today, unless we manage to sneak into the playoffs and then there would be 3 (although they may be observed Saturdays). In honor of today’s game and another season coming to an end, I decided to revisit an old favorite – Brownie Peanut Butter Cups. I know last week was a brownie cookie but maybe the concept is so good that I needed it in another form? Besides this was a recipe I made in the first 2 months of blogging and it was time foe it to come back. New pictures of it didn’t hurt either!
Post updated 11/29/2014, photo above is the original.
- 3/4 cup sugar
- 1/4 cup unsalted butter, softened
- 1 Tbsp water
- 1-1/4 cup semi-sweet chocolate chips, divided
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup flour
- 1/4 tsp baking soda
- 1/2 cup peanut butter chips
- 3/4 cup creamy peanut butter*
- Preheat oven to 350 degrees. Grease 24 mini-muffin cups.
- In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted.
- Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature.
- Once cool, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips.
- Spoon batter by heaping teaspoonfuls into muffin cups.
- Bake for 8-10 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Lightly press the centers with the back of a teaspoon to make a hole.
- Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds until smooth.
- While brownies are still warm, spoon about a teaspoon and a half of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan before removing and serving.
*You could also use crunchy is preferred.