Peanut Butter (or Caramel)
Candy Mini Brownie Cups

Ingredients

• 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)

Instructions

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 cookie 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.

Attribution

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