Chocolate peanut butter brownies
March 30, 2012
I am not a baker. I don't like baking. I usually burn whatever I'm making, and it never looks as pretty as the picture I'm emulating. Strange, because I can definitely cook.
Anyway, when I ran across this recipe for peanut butter brownies on Pinterest, I noticed that it allowed for boxed brownie mix (yippee!) and only 3 other ingredients (peanut butter, chocolate chips, and peanut butter chips). I knew I could probably handle this one.
Source: Baked Perfection
So last night, I made these for a group meeting I attended and they were a hit (because they were amazingly delicious!). I wanted to spread the wealth and make sure you all have this simple, yummy dessert recipe on your radar. They also look far more impressive than they are, which is always helpful.
The recipe is from Baked Perfection. I modified it a bit because it called for mini cupcake tins, but I only had regular size. They worked out fine the way I made them, but they might be nice in more bitesize pieces like the original version since they make more.
Here's my version:
Chocolate Peanut Butter Brownies
Recipe adapted from Baked Perfection
Makes about 14 full-size brownies
- 1 box of your favorite brownie mix
- 1/2 cup peanut butter chips
- 1/2 cup semi-sweet chocolate chips
- 3/4-1 cup creamy peanut butter
Preheat oven to 350 degrees. Spray or grease muffin tins or use silicone baking cups (I prefer these because they never stick and are easy to clean; after baking and cooling, the brownies pop right out).
Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups until about 1/2-2/3 full. Bake for 20-25 minutes or until top is set and a toothpick inserted into center comes out slightly wet and sticky. After brownies are out of the oven, wait for centers to fall as they cool. If they don't fall on their own (mine didn't), use the back of a spoon to press down the centers and make a hole for the peanut butter.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. Spoon enough peanut butter to fill the hole in the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely.
(p.s. I used all natural peanut butter, which is runnier than the regular version, so I skipped the heating it up stage because it wasn't necessary. It didn't harden up over time, however, like normal peanut butter would as it cools. It was still yummy, but a little messier when eating.)