Peanut Butter Cup Brownie Bites
Servings 24 mini brownie bites
Equipment
- Microwave-Safe Glass Bowl
- 2 Mini Muffin Tins
Ingredients
- ¾ cup white sugar
- ¼ cup unsalted butter softened
- 1 tbsp water
- 1 cup semi-sweet chocolate chips plus more for garnishing
- 1 large egg
- ½ tsp vanilla
- 1 cup all-purpose flour
- ¼ tsp baking soda
- ¾ cup milk chocolate chips plus more for garnishing
- ¾ cup creamy peanut butter
Instructions
- Preheat the oven to 350 degrees. Spray two mini muffin tins with cooking spray.
- Combine sugar, softened butter, and water in a microwave-safe glass bowl. Cook on high for about 45 seconds or until butter is melted. Stir in ¾ cup semi-sweet chocolate chips until they are melted.
- Stir in the egg and vanilla extract, mix until well combined.
- Mix the flour and baking soda, and stir until combined.
- Add the flour mixture to the melted butter mixture, and stir until well combined.
- Allow the batter to cool to room temperature–it takes just a few minutes. Once the batter is cool, stir in ¾ cup milk chocolate chips and the remaining ¼ cup of semi-sweet chocolate chips.
- Spoon batter evenly into the prepared mini muffin tins.
- Bake for 8-9 minutes or until the top is set and a tester inserted into the center comes out slightly wet.
- After brownies are out of the oven, wait for centers to fall, about 15 minutes. If the centers don't fall, 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 glass bowl. Microwave on high for 20 seconds, then stir.
- While brownies are still warm, spoon about a tablespoon of peanut butter into the center of each brownie.