So I have been on a mini brownie kick lately. After the caramel brownies last week, I knew I had to try another one of my favorite flavor combinations. What's not to love about peanut butter and chocolate. These brownies are the perfect serving size to just pop in your mouth and it is easy to justify having more than one since they are so small. Treat yourself to a sweet dessert with these decadent brownies!
Recipe yields 18 mini brownies
Ingredients
1/2 cup all-purpose flour
1/3 cup cocoa powder
1 cup sugar
1/2 cup unsalted butter
2 eggs
1 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp kosher salt
1/2 cup creamy peanut butter
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
Preheat oven to 350 degrees. Coat a mini cupcake tray with non-stick cooking spray. In a medium bowl, combine butter, sugar and vanilla extract with a hand mixer or in a stand mixer.
Add the eggs to the butter mixture and mix well.
In a small bowl, combine flour, cocoa, salt and baking powder.
Using a spatula or mixing spoon, slowly combine butter mixture and flour mixture until flour mixture is fully incorporated. Do not over mix.
Spoon mixture into cupcake tray about 3/4 of the way up.
Bake for 13-15 minutes or until edges are cooked and easily separating from the pan.
Place brownies on a cooling rack and tap the middle of each with a spoon to invert the middle. Microwave peanut butter for 30 seconds until it is smooth. Drop spoonfuls of peanut butter in the middle of each brownie and top with chocolate and peanut butter chips.
Allow to fully cool (if you can manage to wait that long!) Serve and enjoy!
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