Brownie Peanut Butter Cups

by Erin

Happy National Brownie Day!

What better way to celebrate this 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.

Ingredients:

3/4 cup sugar

1/4 cup unsalted butter, softened

1 Tbsp water

3/4 cup semi-sweet chocolate chips

1 egg

1/2 tsp vanilla extract

1 cup flour

1/4 tsp baking soda

1/2 cup peanut butter chips plus about 1/3 cup more for garnishing

1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing

3/4 cup creamy peanut butter (or try crunchy)

Directions:

  1. Preheat oven to 350 degrees. Grease 24 mini-muffin cups.
  2. In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted.
  3. Stir in 3/4 cup semi-sweet chocolate chips until melted.
  4. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended.
  5. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips.
  6. Spoon batter by heaping teaspoonfuls into muffin cups.
  7. 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.
  8. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.
  9. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir.
  10. While brownies are still hot, spoon about a teaspoon and a half of peanut butter into the center of each brownie.
  11. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

Want to make it easier? Use a boxed brownie mix.

Source: The Girl Who Ate Everything, original post by Bake or Break

3 comments

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3 comments

Chip December 8, 2010 - 6:12 pm

My God… It’s beautiful…

Reply

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