Saturday, August 27, 2011

Peanut Butter Brownie Cups

With Hurricane Irene bearing down on us the natives are getting restless. Their panic is driving them to the stores to stock up on water and fill their tanks with gas. My panic, on the other hand, is driving me straight to the kitchen. What if there's a power outage that lasts for days? Sure, I've got plenty of non-perishable foods to sustain me but what if I have to go all that time without getting to eat freshly baked goods?! The horror, the horror.

This morning I rushed downstairs to bake something to satisfy my craving for chocolate and peanut butter. These brownie nuggets are baked with both chocolate and peanut butter chips. To make them incredibly indulgent I deviated from the original recipe and topped them with both rich chocolate ganache and peanut butter frosting. I don't even want to consider the calorie count but can tell you these sure worked to satisfy that craving.

So don't worry about me in the days to come as the rain and winds buffet my home. As you can see, I am all set to weather the storm.

Peanut Butter Brownie Cups
Recipe adapted from Cookies & Cups

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 1/4 cup semi-sweet chocolate chips separated as follows: 3/4 cup (to melt), 1/2 cup (to stir in)
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips

1) Preheat oven to 350 F. Grease 12 cup muffin pan.
2) Combine sugar, butter and water in medium microwave-safe bowl. Microwave on HIGH for 1 minute or until butter is melted.
3) Add 3/4 cup semi-sweet chips; stir until melted.
4) Add egg and vanilla extract and stir well. Add flour and baking soda and stir until blended. Allow to cool to room temperature.
5) Stir in 1/2 cup each of PB chips and semi-sweet chips. Spoon a heaping tablespoon batter into each prepared muffin cup.
6) Bake for 13 to 15 minutes or until top is set and wooden pick inserted center comes out still slightly wet.
7) Place muffin pan on wire rack. Centers of brownies will fall upon cooling. If some do not, with back of teaspoon, tap center to make a hole.

Chocolate Ganache Filling
Recipe adapted from Crustabakes

3 ounces semi-sweet chocolate chips
2 1/2 tablespoons heavy cream

1) In a small saucepan, combine chips and cream. Cook and stir over low heat until chocolate is melted and mixture is thickened. Cool slightly. Spoon into hollows in the center of each brownie cup.

Peanut Butter Frosting
Recipe adapted from 125 Best Cupcake Recipes by Julie Hasson

1 cup confectioner's sugar
1/4 cup unsalted butter, at room temperature
1/4 cup creamy peanut butter
1 tbsp heavy cream or milk

1) In a bowl, using an electric mixer, beat together confectioner's sugar and butter until creamy. Add peanut butter, beating well, Add milk and beat until smooth and creamy. Pipe onto brownie cups.


Bree said...

As usual those look delicious! Good luck with the coming storm. Are you in the path & expecting to be hit hard? Hope you & the husband (and of course the cats too!) stay safe!

Sweet Floweret said...

Looks DELISH! Found you on Tatertots and Jello ;)
Hope these sustained you through the storm.

Tina said...

Girl, three dif recipes for one cupcake. WOW. You are amazing. My kids would go bonkers over this, they LOVE peanut butter cups, and of course brownies. I think if I'm sick it would be ok to eat this right? Now how do I get up enough energy to actually make them, lol. SUCKS being sick.

Thanks for making me drool girl, lol.

Hugs, Bella :)
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Jamie said...

Mmmm. These sound divine. I love peanut butter. If you get a chance I would love you to link your recipe up to More the Merrier Monday.