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Peanut Butter Brownie

Peanut Butter Brownie
“Peanut Butter Brownie Cups, made in muffin cups, are a year-round treat, and they’re especially convenient to take along on picnics,” says Joyce Gibson of Rhinelander, Wisconsin.
24 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 1/2 cup peanut butter
  • 1/4 cup packed brown sugar
  • 2 tablespoons plus 1-1/2 cups all-purpose flour, divided
  • 3 ounces unsweetened chocolate, chopped
  • 1/2 cup butter, cubed
  • 3 eggs
  • 1-1/2 cups sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder

Directions

  • In a small bowl, beat the peanut butter, brown sugar and 2
  • tablespoons flour until blended; set aside.
  • In a microwave-safe bowl, melt chocolate and butter; stir until
  • smooth; cool slightly. In a large bowl, beat the eggs, sugar and
  • water; stir in chocolate mixture and vanilla. Combine baking powder
  • and remaining flour; gradually add to chocolate mixture.
  • Fill paper-lined muffin cups one-fourth full. Top each with about 1
  • teaspoon of peanut butter mixture. Spoon remaining batter over the
  • top. Bake at 350° for 13-15 minutes or until centers are set (do
  • not overbake). Cool for 5 minutes before removing from pans to wire
  • racks. Yield: 2 dozen.
© Taste of Home 2013

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Peanut Butter Brownie (continued)

Nutrition Facts: 1 serving (1 each) equals 169 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 89 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013