Steve loves brownies and I was thinking about making some for him this week while he is recovering from his appendectomy. I stumbled across something on the Internet that informed me that today is national peanut butter day. What better way to spruce up a batch of plain, old chocolate brownies then to throw in some peanut butter? So, in honor of national peanut butter day (and a healing husband's love for chocolate/peanut butter things), I give you...
I got the basic recipe from here, then I decided I wanted to make them smaller to try to get more of the edge pieces Steve (and I) love! I chose to make them in a mini muffin pan and adjust the cook time a little.
Classic Peanut Butter Brownies
3/4 C. (11/2 sticks) butter
3/4 C. creamy peanut butter (I only had crunchy and they turned out great!)
13/4 C. sugar
2 tsp. vanilla
11/4 C. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. cocoa
Preheat oven to 350.
Grease mini muffin pan or line with silicone or paper liners. (I greased the pan the first time and had a little bit of a problem getting them out. I used silicone liners for the next round and had great results.)
- In saucepan, melt together the butter and peanut butter.
- Stir in sugar and vanilla.
- Add eggs; beat well.
- Add flour, baking powder and salt; beat well.
- Remove 13/4 C. batter and stir cocoa powder into this part.
- --------------This is where they turn into bites----------------------
- Pour chocolate batter to fill mini muffin cups about 1/2 way.
- Top with peanut butter batter until a little more than 3/4 of the way full.
- Bake 12-15min. or until you can smell the goodness coming from your oven.