Wednesday, March 24, 2010

Peanut Butter Cup Brownies

I haven't done a whole lot of baking recently, but then I started this Great American Bake Off campaign and things have picked up a little in the kitchen. I made brownies and butterscotch blondies for Meredith (had to make something that could survive the mail). And Last night I made carrot cake for Craig (he lost a bet that MD wouldn't cover the spread against University of Houston, they did!). I forgot that the recipe for carrot cake that I have only makes about a dozen and a half so I decided to supplement his carrot cake order by trying a new recipe I found on Baked Perfection. Here is the original post by Risa of Baked Perfection: YUM. Here is the recipe with a few changes by me (super easy!):

Peanut Butter Cup Brownies

Makes ~30 mini brownies
1 box of Ghirardelli brownie mix
1/2 cup Reese's peanut butter chips
1/2 cup Nestle semi-sweet chocolate chips
3/4 cup JIF reduced fat creamy peanut butter

Preheat oven to 350 degrees. Spray or grease mini-muffin cups.
Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 Tablespoon). 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 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 half 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.

Not sure how it would work with the peanut butter setting if you didn't "cool completely in pan", but you should try it with a few because I had lots of trouble getting these buggers out of the pan once they were cool. I had to use a knife and scoop them out. Never the less, they are like little pieces of heaven, so delicious!

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