Brownie-Peanut Butter Gems |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 24 |
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These can be made ahead. Store in an airtight container, chilled, up to 2 days. Bring to room temperature before serving. These make 24 peanut-butter filled mini-cupcakes. Ingredients:
1/2 cup cream cheese, whipped at room temperature |
1/4 cup reduced-fat peanut butter |
2 tablespoons granulated sugar |
24 mini paper baking cups |
1/2 cup unsalted butter, cut up |
4 ounces bittersweet chocolate, finely chopped |
1/3 cup granulated sugar |
1/4 cup light brown sugar, firmly packed |
1 teaspoon pure vanilla extract |
2 large eggs |
1/3 cup all-purpose flour |
1/4 teaspoon salt |
1/2 cup peanuts, chopped |
Directions:
1. Make filling: Beat together all ingredients in a large bowl on high speed until combined well; set aside.
2. Make brownie batter: Preheat oven to 350 degrees and arrange rack in center.
3. Line 1 (24-cup) mini muffin pan with baking cups.
4. Heat together butter and chocolate in a medium saucepan over moderately low heat; stirring, until melted.
5. Remove from heat; stir in sugars and extract until combined well.
6. Add eggs, 1 at a time, stirring vigorously after each addition, until combined well.
7. Add flour and salt; stir until just combined.
8. Divide batter among baking cups.
9. Spoon filling into a small pastry bag fitted with a 1/4-inch plain tip.
10. With tip slightly inserted into center of batter, pipe about 1 teaspoon filling into batter in each cup, allowing a small amount to show on tops.
11. Sprinkle with nuts.
12. Bake until brownies are puffed and set, 12-15 minutes.
13. Transfer pan to rack and let cool 5 minutes.
14. Remove brownies from pan and place on rack to cool completely.
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