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Peanut Butter (or Caramel)
Candy Mini Brownie Cups



  • 5 tablespoons unsalted butter, cut into chunks
  • 2 ounces unsweetened chocolate, broken up or coarsely chopped
  • 1 ounce semisweet chocolate, broken up or coarsely chopped
  • 2/3 cup granulated sugar
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 tablespoons smooth peanut butter, optional
  • 1 teaspoon vanilla extract
  • 24 Reese's miniature peanut butter cups or Rolo candies, thoroughly chilled and unwrapped
  • 24 roasted peanut halves, to top peanut butter cups, optional


  1. Heat oven to 350 degrees F. Grease 2 12-cup mini muffin pans or coat with nonstick spray.
  2. In a medium, microwave-safe bowl, microwave butter and chocolates on 50 percent power for 1 minute. Stir well. Continue microwaving on 50 percent power, stirring at 30-second intervals. Stop microwaving before chocolates completely melt; let the residual heat finish the job. (Alternatively, in a medium, heavy saucepan, melt butter and chocolates over lowest heat, stirring frequently; be careful not to burn. Immediately remove from heat.)
  3. Stir sugar into chocolate mixture until well blended. Let cool to warm, about 5 minutes.
  4. In a small bowl, thoroughly stir together flour, baking soda and salt; set aside.
  5. Beat egg and peanut butter into the chocolate mixture.
  6. Add vanilla extract; stir vigorously by hand until mixture is smooth and shiny, about 2 minutes.
  7. Stir in flour mixture until evenly incorporated.
  8. Spoon batter into mini muffin cups. Set muffin pans on a baking sheet.
  9. Bake in the middle of the oven for 10 to 14 minutes or until almost firm when pressed in the centers.
  10. Remove from oven. Immediately press 1 peanut butter cup or Rolo candy, smaller end down, into the center of each cup until flush with the surface of the brownie.
  11. Place a peanut half in the center of each peanut butter cup. (There's no need to press down; the peanuts become embedded as the chocolate softens.)
  12. Transfer muffin pans to a wire rack; let stand until brownie cups are completely cool.
  13. Gently loosen brownie cups with the point of a table knife, then remove from pans.
  14. Store in an airtight container up to 4 days or freeze up to 1 month.

Posted by Annette at Recipe Goldmine 12/4/2001 7:49 pm.

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