Peanut Butter (or Caramel) Mini Brownie Cups

Name: Peanut Butter (or Caramel) Mini Brownie Cups
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 5 tbsp unsalted butter (cut into pieces); 1 large egg; 2 oz unsweetened chocolate (broken or coarsely chopped); 2 tbsp smooth peanut butter (optional); 1 oz semi-sweet chocolate (broken or coarsely chopped); 24 mini Reese's peanut butter cups or Rolo caramels (well chilled and unwrapped); 2/3 cup granulated sugar; 24 roasted peanut halves (for topping peanut butter cups, optional); 2/3 cup all-purpose flour (plain white flour); 1 tsp vanilla extract; 1/4 tsp baking soda; 1/4 tsp salt

Chocolate brownie cups filled with mini peanut butter cups or caramel candy.

27 min

Easy

0 favorites

Peanut Butter (or Caramel) Mini Brownie Cups

Ingredients

unsalted butter (cut into pieces) 5 tbsp

large egg 1

unsweetened chocolate (broken or coarsely chopped) 2 oz

smooth peanut butter (optional) 2 tbsp

semi-sweet chocolate (broken or coarsely chopped) 1 oz

mini Reese's peanut butter cups or Rolo caramels (well chilled and unwrapped) 24

granulated sugar 2/3 cup

roasted peanut halves (for topping peanut butter cups, optional) 24

all-purpose flour (plain white flour) 2/3 cup

vanilla extract 1 tsp

baking soda 1/4 tsp

salt 1/4 tsp

Instructions

Prepare the Oven and Pans

Preheat the oven to 350°F (about 175°C). Grease or spray two 12-cup mini muffin pans with non-stick spray.

Melt the Butter and Chocolate

In a medium microwave-safe bowl, microwave the butter and chocolate at 50% power for 1 minute. Stir well. Continue microwaving at 50% power, stirring every 30 seconds. Stop microwaving before the chocolate is fully melted and let the residual heat finish the melting. (Alternatively, in a medium heavy-bottomed saucepan, melt the butter and chocolate over the lowest heat, stirring frequently; be careful not to burn. Remove from the heat immediately.)

Combine the Dry and Wet Ingredients

Stir the sugar into the chocolate mixture until fully combined. Cool until lukewarm. In a small bowl, whisk the flour, baking soda, and salt together thoroughly; set aside. Beat the eggs and peanut butter (if using) into the chocolate mixture. Add the vanilla extract and beat vigorously until the mixture is completely smooth and glossy. Fold in the flour mixture until evenly blended. Divide the batter evenly among the mini muffin cups. Place the muffin pans on a baking sheet.

Bake

Bake in the center of the oven for 10 to 14 minutes, until the center is almost set when pressed.

Fill and Decorate

Immediately press 1 peanut butter cup or Rolo caramel (small end down) into the center of each cup until flush with the brownie surface. If using a peanut butter cup, place a peanut half in the center (if using). (No need to press; the peanut will embed as the chocolate softens.)

Cool and Unmold

Transfer the muffin pans to a rack and let the brownie cups cool completely. Use the tip of a knife to gently loosen the brownie cups, then remove them from the pan.