Peanut Butter Cup Brownies - Jan Arnell

By pcander

Peanut Butter Cup Brownies (Makes 1 dozen brownies or about 3 doz. mini)

Ingredients

• 3/4 cup granulated sugar
• 1/4 cup butter, softened
• 1 tablespoon water
• 1 cup semi sweet chocolate chips
• 1 large egg
• 1/2 teaspoon vanilla
• 1 cup all purpose flour
• 1/4 teaspoon baking soda
• 3/4 cup milk chocolate chips (I used semi-sweet)
• 3/4 cup creamy peanut butter

Preparation

Step 1

Preheat oven to 350 degrees. Combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup of the semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature. Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into lined muffin cups. (I used lined mini muffins... no need to spray with PAM)

Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. (mini muffin pans bake about 7 min) After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Microwave peanut butter on high for 45 seconds then stir. While brownies are still warm spoon about a tablespoon full of peanut butter into the center of each brownie (for mini muffins use only about 1/2 - 1 t). Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips (I topped with mini semi-sweet chips). Cool completely in pan.
Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds