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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Butter Cup Brownies Recipe

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This recipe for Peanut Butter Cup Brownies is from Alicia's Favorite Desserts, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup sugar
1/4 cup butter, softened
1 tbl water
1 cup semi-sweet chocolate chips
1 large egg
1/2 tsp vanilla
1 cup flour
1/4 tsp baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter
Directions:
Directions:
Preheat to 350
In med sized, microwave-safe bowl, combine sugar, softened butter and water. Microwave on high for 45 sec or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla, mix well. Add flour and baking soda, stir until combined. Allow the better to cool to rom temperature. Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup semi-sweet chips. Spoon batter into muffin cups.

Bake for 13-15 mins or until top is set and toothpick comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This happens 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 secs, then stir. While brownies are still warm, spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips.

Cool completely in pan.
Store at room temperature or in refrigerator.

 

 

 

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