Friday, January 4, 2013

Peanut Butter Cup Brownies {Foodie Friday}

Ok, this is kind of a cheat because it's not made from scratch, but I'm out of both flour and motivation.
I saw these on Pinterest and thought I would make them for Caroline's birthday party next weekend. To me there is nothing better than a combination of chocolate and peanut butter. These were made with a package of Ghiradelli brownie mix, so they were really rich. Keep some milk handy!

Peanut Butter Cup Brownies

Makes 40 brownies as adapted

1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips (I used mini, because they were on hand)
3/4 cup creamy peanut butter chips (I omitted these, because I didn't have any)

Preheat oven. Spray or grease 40 mini-muffin cups. *Don't use cupcake liners, the brownies will stick to them and they will be really difficult to eat.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (I used a regular size cookie scoop). Bake for 15-20 minutes or until top is set and a toothpick inserted into center comes out slightly wet. 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.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

Source: Baked Perfection adapted from Nestle's Very Best Baking

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