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Peanut Butter Brownies: or, nullifying the decision between brownie & Reese’s

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Some sort of heaven.

By Cat Viglienzoni — November 5, 2011

Unless you have an unfortunate allergy, there is no reason not to like either Reese’s peanut butter cups or brownies.

But what if there were a moment where you would have to choose between the two? Egad!

Fortunately, this recipe now makes such a horrifying moment much more unlikely. Peanut Butter Cup Brownies… a combination of two great things in one.

It’s a genius idea I came across on this blog from a fellow food lover (who in turn got it from another food source… and the goodness keeps getting passed around!).

Here’s the recipe, that way you can share it with all the fellow chocolate-and-peanut-butter combination lovers out there in the world (and judging by the Facebook response from these after I posted the pictures, there are many of us)…

Peanut Butter Cup Brownies:

3/4 cup sugar

1/4 cup butter, softened

1 TBSP water

1 cup semisweet chocolate chips, plus 1/3 cup extra for garnish

1 large egg (or 2 egg whites if you absolutely feel the need to be healthier with this)

1/2 tsp vanilla

1 cup all-purpose flour

1/4 tsp baking soda

3/4 cup milk chocolate chips, plus 1/3 cup extra for garnish

3/4 cup creamy peanut butter (no seriously, don’t use crunchy, I promise)

1. Preheat the oven to 350 degrees. Coat cupcake pan with cooking spray.

2. In a bowl, microwave the butter, sugar, and water combination (about 45-60 seconds or until the butter is melted). Stir in 3/4 cup semisweet chips until melted. Add egg, vanilla, and mix. Add flour and baking soda and mix. Let cool at room temperature. Then stir in 3/4 cup milk chocolate chips and the remaining 1/4 cup semisweet chips.

3. Spoon batter into cups and bake for about 15 minutes or until toothpick comes out slightly wet. Remove from oven and let the centers fall (mine were about half and half, so you’re going to need to help the ones that don’t cave in make room for the peanut butter with the back of a spoon).

4. Microwave peanut butter for about 45 seconds and stir. Put about 1 TBSP into each brownie center. Garnish with the remaining chocolate chips (milk & semisweet). Let the brownies cool completely in the pan. Store in the fridge. Makes a dozen brownies.

This is an excellent life choice.

Some notes…

I would not recommend using the “natural” creamy peanut butter unless you really want the stronger peanut taste. I found it overwhelmed the chocolate in some respects. So that’s a personal preference. I also would probably use more semisweet chocolate next time because I like stronger chocolate tastes. Lastly, remember that these will harden a bit after you take them out of the oven, so if they look a bit gooey don’t over-bake them.

These are excellent when accompanied by a glass of milk. Enjoy!



Written by Cat Viglienzoni

November 5, 2011 at 7:12 PM

Posted in Food & Drink

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