If you love peanut butter cups, then you’re going to love this recipe.
These brownies are very moist and chewy. Plus, you get a double-dose of peanut butter from the chips inside the brownies and the peanut butter glaze on top.
Peanut Butter Chip Brownie Cups
1 1/3 cups all- purpose flour
3/4 cup baking cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 Tbsp. water
1/2 cup Lucerne Best of the Egg, Egg Beaters, or other egg substitute
2 tsp. vanilla extract
1 (10 ounce) package peanut butter chips, divided
Preheat oven to 350 degrees (Fahrenheit). Grease 24 muffin tins, or line with paper baking cup liners.
Combine flour, cocoa, baking powder and salt in a medium bowl. set aside.
Combine sugar, butter and water in large bowl. Stir in egg substitute and vanilla extract. Stir dry ingredients into sugar mixture. Set aside 1/2 cup of peanut butter chips. Add the rest of the chips to mixture. Scoop into muffin tins until approx. 1/2 full.
Bake for 20 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack.
Drizzle cooled brownies with Peanut Butter Chip Glaze (recipe below), if desired.
Peanut Butter Chip Glaze
Combine 1/2 cup peanut butter chips, 2 Tbsp. butter or margarine and 2 Tbsp. milk in small microwave-safe bowl. Microwave on high for 45 seconds; stir until chips are melted and mixture is smooth. Gradually add 1/4 cup powdered sugar. Beat until smooth.
Drizzle glaze over cooled brownies.
Filed under: Brownies |