#1,789: Peanut Butter Cup Brownies

I originally made these to take to book club with me, but Brian and I had to get up early the next day to give a presentation for a grant we won and I decided it was best to stay home and go to bed early.  Plus my mom was in town and I didn't want to leave her home too.  So my mom and I enjoyed a few of these (hers with a scoop of ice cream on top) and I took the rest to share with some of my teaching team members.

The original recipe has you made homemade brownies, and although I'm not opposed to that at all, I was taking the lazy route and used a box mix.  I made these in my brownie pan from Pampered Chef so all of these have nice edges to them.  I also used my Pampered Chef mini tart shaper to push a hole/well into the center of these and where I put the peanut butter filling.

These are really, really good brownies.  They are a little bit addicting and it's hard to stop after eating one.  Or at least it was for me.

I omitted these ingredients and used a box mix (with oil, egg, and water) instead.
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

1/3 cup semi sweet chocolate chips

3/4 cup creamy peanut butter

Preheat oven to 350 degrees. Spray or grease 12 muffin cups.

I omitted this step and made a box mix of brownies.  In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup 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 (doesn’t take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups.

Bake for 13-15 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 should happen upon cooling. If not (they did not for me) then tap the centers with the back of a teaspoon or a mini tart maker 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 tablespoon full of peanut butter into the center of each brownie. Top with remaining semi-sweet chocolate 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.