Saturday, June 21, 2014


  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 1/2 sticks butter, melted
  • 2 tsp vanilla extract
  • 2 large eggs
  • 36 miniature peanut butter cup candies
  • Preheat oven to 350 degrees.
  • Grease muffin tins; set aside.
  • In a small bowl, combine the flour, cocoa powder, and salt; set aside.
  • In a large bowl, beat the two sugars, butter, and vanilla until combined. Beat in eggs, one at a time. Gradually beat in the flour mixture on low speed until just combined.
  • Fill muffin cups slightly less than 2/3 full of batter (should have enough for 36) and place a peanut butter candy in the center of each, pressing down slightly until almost level with the batter.
  • Bake 15 to 18 minutes or until a toothpick into the brownie part comes out clean.  Remove from oven and allow to cool in the pans on wire racks for 5 minutes. Remove from pans and cool completely on wire racks.

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