When I first saw this recipe, I decided these brownies had to be made now. Unfortunately, it was close to 100 degrees in LA this past week, and there was no way in hell I was about to turn my oven on. So, I had to wait for the temps to cool down.
Fortunately for me (and my coworkers), the weather this week has been much more bearable, thus allowing me to turn on my oven to make these brownies. Which by the way, are good. Very good. Looking at them one might think SUGAR RUSH!!!, but they’re not terribly sweet, and the saltiness from the peanut butter center (oh yes, they have peanut butter inside) is a really nice contrast. I love sweet and salty together.
I think next time I make these, I will use mini muffin tins and make them bite size. Other than that, I wouldn’t change a thing. Except perhaps eat them while they’re still hot with a nice scoop of ice cream. Mmmm.
Photos of the process here [1].
Ingredients
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 tablespoon water
3/4 cup semi-sweet chocolate chips
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter
Preparation
- Preheat oven to 350°. Spray or grease 12 muffin cups.
- In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
- Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.
- Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
Recipe from Bake or Break [2].