Saturday, July 18, 2009

Peanut Butter Cup Brownies

They are as good as they look.



I saw these quite some time ago on Bake or Break and then again on Nosh and Tell and I knew I had to make them. If you have been following my blog, you know I love anything chocolate and peanut butter and so does my boyfriend Zack. He and I went to visit his parents for the 4th of July and I always like to bring some kind of baked good with me when we visit. I always bring Buckeyes at Christmas and they go crazy for them. Actually, I made some last Christmas and believe it or not I forgot to take pictures and blog about them! Don't worry, I will not forget this Christmas. Anyway, I knew Zack's family would love these. When these brownies were on Bake or Break and Nosh and Tell they made the brownie batter from scratch. I took the easy way out and used Ghiradelli Double Chocolate Brownie Mix. I personally think it is the best box mix you can get and can easily beat some "from scratch" recipes. This recipe also was written to make 12 servings using a muffin tin. I went ahead and made them in a mini-muffin tin and it made 40 brownies! When you decide to make these (and you will decide to make these) do what works for you.

Peanut Butter Cup Brownies
Recipe adapted from Nestle’s Very Best Baking

Makes 40 brownies as adapted

1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). 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.


6 comments:

  1. I'm making these with nutella instead of peanut butter! Cant wait to eat them!

    ReplyDelete
  2. These were very yummy! Just the right amount of peanut butter and chocolate taste. I even used some white chocolate chips on some of them just to mix it up a little. Mine didn't turn out quite as pretty as the picture but they sure tasted fine!

    ReplyDelete
  3. Made these last night and they turned out delicious. From my experience:
    1. There is no way to get 40 out of one Double Chocolate Ghiradelli mix. I used a mini muffin pan and only made 24 with a bit left over.
    2. I found that using a LOT of crisco to grease the muffin tin helped me get the muffins out.
    3. I also did not see the brownies drop in the middle so I picked out the middle with a veggie peeler.
    4. Someone suggested drizzling the melted peanut butter over the brownies as decoration, I did this and it looks beautiful.

    ReplyDelete
  4. These look so darn yummy that I just have to print this recipe out and make them as soon as possible.

    ReplyDelete
  5. This comment has been removed by a blog administrator.

    ReplyDelete
  6. This comment has been removed by a blog administrator.

    ReplyDelete