Brownie Peanut Butter Cups

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3/4 cup Peanut butter, creamy
  • 1/2 cup Peanut butter chips plus

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Baking soda
  • 3/4 cup Granulated sugar
  • 3/4 cup Semi-sweet chocolate chips
  • 1/2 cup Semi-sweet chocolate chips plus
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter, unsalted

• Liquids

  • 1 tbsp Water

Found on the-girl-who-ate-everything.com

Ingredients

• ¾ cup granulated sugar
• ¼ cup unsalted butter, softened
• 1 tablespoon water
• ¾ cup semi-sweet chocolate chips
• 1 large egg
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon baking soda
• ½ cup peanut butter chips plus about ⅓ cup more for garnishing
• ½ cup semi-sweet chocolate chips plus about ⅓ cup more for garnishing
• ¾ cup creamy peanut butter

Directions

• Preheat oven to 350°. Spray or grease 12 muffin cups. *Or you can opt to do mini-muffin bites and cook around 8 minutes or until center comes out clean with a toothpick test.
• In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in ¾ cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in ½ cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
• Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.
• Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.