Wednesday, July 18, 2012
These little gems may not LOOK like peanut butter cups - but they sure fooled me. Very simple ingredients (without those things you can’t pronounce) have to make these better for you than the real thing. The one-or-two-bite size of these brownies make them a good fit for a buffet, or for finger desserts.
I made these to try on my family recently in place of brownies. Although they aren’t in the same category as their all-time-favorite (Mint or Marshmallow Brownies - link is HERE) - it was good to get them 'out of their box' for a change.
I could have made these from a brownie mix (which works, if you’re in a hurry) - but this recipe fills 36 mini muffin cups just right. The fact that these are ready to serve in individual portions is a plus - great for a potluck, picnic, or even throw a few in a lunchbox. Great to keep in the freezer too - take them out a few at a time to enjoy.
You’ll need mini-muffin tins for these, and the only challenge might be getting them out of the pan. Don’t wait till they are completely cool to remove. My mistake was topping them off in the pans, which made them a bit tricky to remove (in one piece) later.
When I took a taste after they were finished, I wasn’t expecting them to take on that “Peanut Butter Cup” flavor - but the peanut butter chips, chocolate chips, and drizzled peanut butter were terrific together.
You have lots of choices of combinations of chips. I’m not sure they still make the peanut butter swirl chocolate chips - but they are wonderful! I found it easy to buy the combo peanut butter & milk chocolate chips. You can also try plain peanut butter chips and use the chocolate chips you already have on hand.
A glass of milk with one or two of these make a great chocolate/peanut butter rush. They get softer as they age, and the flavor intensifies as well. This is a fun, easy, bite-size alternative to cookies or brownies.
For the recipe, go to: