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
- Heat oven to 350 degrees F. Grease 2 12-cup mini muffin pans or coat with nonstick
- 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.)
- Stir sugar into chocolate mixture until well blended. Let cool to warm, about
- In a small bowl, thoroughly stir together flour, baking soda and salt;
- Beat egg and peanut butter into the chocolate mixture.
- Add vanilla extract; stir
vigorously by hand until mixture is smooth and shiny, about 2 minutes.
- Stir in flour mixture until evenly incorporated.
- Spoon batter into mini muffin cups. Set muffin pans on a baking sheet.
- Bake in the middle of the oven for 10 to 14 minutes or until almost firm when
pressed in the centers.
- 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.
- 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
- Transfer muffin pans to a wire rack; let stand until brownie cups are completely
- Gently loosen brownie cups with the point of a table knife, then remove from
- 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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