Sometimes I run across a recipe that seems too good to be true! This is one of those recipes!
How has something so delicious-sounding eluded me all my life? I have always adored peanut butter and chocolate together. Whoever invented that combination deserves a Nobel Prize as far as I’m concerned. The fact that I have never tasted these little morsels before….well, it’s simply unacceptable and must be remedied….immediately!
As you can imagine….there are a LOT of recipes out there for Peanut Butter Brownies. As a matter of fact, if you Google “peanut butter brownies” you will get 5,710,000 results!!! Apparently I’m not the only fan of peanut butter and chocolate! ;-)
A couple of things I really like about this particular recipe are:
*you make the brownies from your favorite boxed mix…and you have to admit it’s hard to beat a boxed brownie mix!
*instead of making a PAN of brownies…you make them in a mini-muffin tin. No need to cut up brownie squares (which I usually mangle anyway)! Perfect bite-sized pieces of deliciousness.
My hats off to Baked Perfection who adapted this recipe to make it well…..perfection! :-)
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.
I’m hoping the “Cool completely in pan” portion of the recipe is more of a suggestion than a hard and fast rule….because I really don’t know if I’ll be able to wait that long……….. :-)
1 Cup Sugar
1 Cup Corn Syrup
1 1/3 Creamy Peanut Butter
4 1/4 Cup Rice Krispes
1 Pinch of Salt
4 Reese’s Peanut Butter Cups, chopped
1 Handful Chocolate Chips
In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.
Remove from heat.
Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy.
Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool and devour!