Another delicious use for the mini muffin pan! A moist, rich brownie with a creamy peanut butter center, semi-sweet chocolate chips and walnut chunks.
3/4 cup sugar
1/4 cup butter, softened
1 Tbl water
1¾ cup semi sweet chocolate chips, divided
1/2 tsp vanilla
1 cup flour
1/4 tsp baking soda
1 cup chopped walnuts, divided
3/4 cup creamy peanut butter
4 Tbl powdered sugar
Preheat oven to 350°. Spray mini muffin pan with non-stick spray.
In medium microwave-safe bowl combine sugar, softened butter, and water. Microwave on high about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla, mix well. Add flour, baking soda, and salt, stir until combined. Allow batter to cool to room temperature. Stir in 3/4 cup semi-sweet chocolate chips and 3/4 cup chopped walnuts. Spoon batter evenly into muffin cups, they will be about 2/3 full.
Bake for about 13 minutes. While baking, mix peanut butter and powdered sugar. When brownie bites come from oven (try to do this part fast to get them back in the oven), gently push top of brownie in with a spoon to create space for the peanut butter. Drop about 2 tsp of peanut butter mix into hole of each brownie bite. Evenly sprinkle remaining 1/2 cup chips and 1/4 cup walnuts over the brownies. Return to oven for about 3 minutes. Cool completely. Makes 20.
If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.