Peanut Butter [or Caramel] Candy Brownie Cups
Source of Recipe
Friends
preheat oven to 350 degrees
grease 2 [12-cup] minimuffin pans,
or spray with Pam
microwave at 50% power in a medium bowl
for 1 minute,
5 Tab unsalted butter, cut unto chunks
2 oz. unsweetened chocolate, coarsely chopped
stir well. Continue microwaving, stirring every 30 second intervals..
stop before chocolate completely melts and stir,
to melt on the stove use a heavy ,medium size pan over lowest heat ,keep stirring and take off heat immediately..
stir in 2/3 cup sugar into chocolate mixture and let sit for 5 minutes,
in a small bowl, combine
2/3 cup flour
1/4 tsp. baking soda
1/4 tsp salt
set aside
beat into the chocolate mixture,
1 large egg
2 Tab smooth peanut butter
1 tsp vanilla,
stir vigorously by hand until smooth and shiny,
about 2 minutes..stir in flour mixture until blended.. spoon batter into muffin cups, about 2/3 full..set muffin tins on cookie sheet..bake in the middle of the oven for 10 to 14 minutes until almost firm when pressed in the centers. Keep an eye on them, ovens vary. Remove from oven..immediately press one peanut butter cup or Rolo [caramel], smaller end down into the center of each until flush with the surface of the brownie.place a peanut half in the center of each cup. don�t press. It will melt..put pans on a wire rack. Let stand until completely cool. gently loosen brownie cups with the point of a table knife then remove from pans..
store in an airtight container up to 4 days or freeze , well wrapped, up to 1 month. Makes 24 [2"] brownies..
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