- 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
- 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.
Reviews for Peanut Butter Brownie
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Delicious! I made these for dessert for a family dinner and everyone loved them. I don't think that anyone had just one!
Delicious, peanut butter filling was amazing. However, the chocolate brownie part was just to dry to be very tasty to me. I think I'll use my own brownie recipe but add the peanut butter filling from this recipe.
I found this recipe to be great! There was just enough chocolate and peanut butter taste. They were sweet, but not overly sweet. I did cut out 1/4 cup of the regular sugar though. I also used 1/2 cup of semi sweet chocolate chips instead of 3 ounces of unsweetened. 3 ounces is about equivalent to 1/2 cup. They were great, the peanut butter did sink to the bottom some but that didn't affect the taste!
I agree that it's hard to get the filling and batter proportioned, but I've still made these several times. They're fun and tasty for adults and kids alike.
What a treat! I served them to my 5th grade students and they loved them! And so easy to serve in muffin liners.