Peanut Butter Brownie Cups Best Recipes

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PEANUT BUTTER BROWNIE CUPS

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Peanut Butter Brownie Cups image

I'm not a chocolate fan (atleast not the kind made in the U.S.), but I LOVE peanut butter and chocolate and this hit the spot. I found the recipe in 2007 Taste of Home Annual Recipes, and I followed as listed except I didn't have unsweetened chocolate. Joy of Cooking said to use 3 tablespoons of unsweetened cocoa plus an additional tablespoon of butter per ounce as a substitute. So I used 9 tablespoons of unsweetened cocoa and 3 additional tablespoons of butter which worked like a charm. Thank you Taste of Home and Joy of Cooking for your help with substitutions.

Provided by AmyZoe

Categories     Dessert

Time 45m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 11

Ingredients:

  • 1/2 cup peanut butter
  • 1/4 cup brown sugar, packed
  • 2 tablespoons all-purpose flour, divided
  • 1 1/2 cups all-purpose flour, divided
  • 3 ounces unsweetened chocolate squares
  • 1/2 cup butter, cubed
  • 3 eggs
  • 1 1/2 cups sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder

Steps:

  • In a small mixing bowl, beat the peanut butter, brown sugar, and 2 tablespoons flour until blended and set aside.
  • In a microwave-safe bowl, melt chocolate and butter. Stir until smooth and cool slightly.
  • In a large mixing bowl, beat eggs, sugar, and water. Stir in chocolate mixture and vanilla.
  • Combine the baking powder and remaining flour and add to the chocolate mixture and mix well.
  • Fill paper-lined muffin cups 1/4 full. Top each with a teaspoon of peanut butter mixture.
  • Spoon remaining batter over top.
  • Bake at 350 for 13 to 15 minutes or until centers are set (do not overbake).
  • Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 180.8, Fat 9.1, SaturatedFat 4.3, Cholesterol 36.6, Sodium 77.7, Carbohydrate 23.4, Fiber 1.1, Sugar 15.3, Protein 3.5

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