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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Rich flavor, recipe from my friend Rhodalyn. Ingredients:
3/4 cup granulated sugar |
1/4 cup unsalted butter, softened |
1 tablespoon water |
3/4 cup semi-sweet chocolate chips |
1 large egg |
1/2 teaspoon vanilla extract |
1 cup all-purpose flour |
1/4 teaspoon baking soda |
1/2 cup peanut butter chips |
1/3 cup peanut butter chips, for garnishing |
1/2 cup semi-sweet chocolate chips |
1/3 cup semi-sweet chocolate chips, for garnishing |
3/4 cup creamy peanut butter |
Directions:
1. Preheat oven to 350°. Spray or grease 12 muffin cups.
2. In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
3. Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole. (I baked mine for 14 mins and just gave them a little tap when I got them out).
4. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan. It doesn't take a lot of Peanut Butter.
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