Eat your heart out Reese’s, there’s a new peanut butter cup in town. I am convinced peanut butter and chocolate were made for each other, like Charlie and Claire on LOST–I’m only on Season 2 right now but someone please tell me they have gotten together. I find that a lot of my baked creations involve these two perfect ingredients because they are two of my favorite foods…they actually might be my MOST favorite foods. Needless to say, the combination of flavors when peanut butter and chocolate meet is heavenly. Salty meets sweet, mmm delicious.
My Peanut Butter Cup Brownies were adapted from a recipe found on
Bake or Break, I opted to use milk chocolate chips instead of the peanut butter chips for a little different flavor. I loved the sweet smoothness of the milk chocolate in the brownie, it provided a nice contrast to the semi-sweet chips. The generous dollop of melted peanut butter in the middle of the brownie was just enough for me, I think any more would have been a PB overload if that’s possible. No April Fool’s, these were melt in your mouth good. These brownies were super easy to make and didn’t take very long, it’s a good thing too because I was practically hovering over them as soon as they came out of the oven. I will definitely be making these again. All you need is a muffin/cupcake pan and an appetite for PB chocolate deliciousness. Thanks Jennifer!
Peanut Butter Cup Brownies
Makes 1 dozen brownies
3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing
1 large egg*
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter*
*Healthy Swaps: I used egg whites instead of an egg (2 egg whites per egg called for) and reduced fat creamy peanut butter.
Preheat oven to 350 degrees. Spray or grease 12 muffin cups.
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 will happen upon cooling. If not (they did not for me) 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 war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and 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. Liz, the official taste tester, and I found that we liked the brownies when they were warm and when they were cooled in the fridge for a little bit. So try both, it’s an excuse to eat two, enjoy!
Bon Eating,
Whitney
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going to make these today…I’ll post with the families response to them later!! wish me luck.
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These look out of this world!
These are amazing! I made them last night and they disappeared!
Glad you liked them Melissa! They seem to disappear whenever we make them too…
Just made these and they are awesome – they turned out perfect!!
Add bacon….awesomeness!
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My daughter and I just made these and they are phenomenal!
making these rt now except I just used a box brownie mix, had some I needed to use up so hopefully it works….. they look so good
I made these this evening and they were amazing. Instead of only using semisweet and milk chocolate, I had a bag of chips that were conveniently half peanut butter and half milk chocolate. Not too much peanut butter and I still got the creamy sweetness from the milk chocolate. <3
I made these for a last minute football party. I found this on Pinterest and had all the ingredients. yea! I made them in mini muffin tins so it made 24 little ones. I changed the oven temp to 325 and watched carefully. Thanks!!
These look delicious! I can’t wait to make them! I bought M&M’s to use with the semi-sweet choc. chips – to give it a little crunch
Thanks for this recipe! Simple and easy to read. Did you use baking cups in the muffin pan? I know the recipe doesn’t call for it.
Hey Meagan – I did not use them but you definitely can! The brownies came pretty easily out of the pan for me with barely any mess since they are brownies not cake, but use some and let me know how it goes! Love the m &ms idea. Cheers!
I just got done baking these for New Years Eve! I can’t wait to try them they look amazing! Easy recipe that everyone will love!
Thanks!!!
going to have a go at these, they look like total winners, thanks!!
Im trying this
thanks so much love them they r amazing! made my family proud!
Was going to make these today but realized I didn’t have a cupcake tray
I brought these brownies to school one day an after first period I was getting texts begging for just half of one! They’re amazing!
you are a genius.
These are melt in your mouth wonderful. Just made them for my boyfriend for our 3 year anniversary tomorrow and I hope they make it until then. Thank you for the wonderful recipe!
I think the semi-sweet chocolate chips with the dollop of peanut butter in the center is a great idea. Now I have to try this recipe.
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Just made these… THEY ARE AMAZING! So delecious