Peanut Butter Cup Brownies

I was a busy lady last night. On top of loving chess, Reuben also loves desserts with peanut butter and chocolate. I’ve been finding quite a few recipes for peanut butter cup brownies on blogs and on Pinterest lately. I made a few to changes to the one I felt was best, and I’ve got to brag… they’re amazing.

Peanut Butter Cup Brownies

Recipe adapted from Nestle’s Very Best Baking

Makes 40 brownies as adapted

1 box of Ghirardelli Chocolate Supreme Brownie Mix
A couple handfuls of Reese’s Peanut Butter Chips
12 oz Skippy Natural Creamy Peanut Butter

Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.

Prepare brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

While brownies are still warm spoon a heaping teaspoon of peanut butter into the center of each brownie. I chose the Skippy Natural, because of the consistency. Top with peanut butter chips. Cool completely in pan.