Reese's Mini Cup Brownies

It has been a while since I baked for work. I should have baked over the winter more. That is what winter is for, right? Baking to keep the house warm. Maybe I was too tired to bake after all of the snow shoveling this winter.

 

I found a recipe that I decided to try. A rich, chewy, chocolatey, peanut butter brownie. I baked a batch along with a batch of mint chocolate chip cookies, packed them up and 

 My mother was over when I was packing them up and she said, "Leave at least one here." I did. And I ended taking a couple of the left overs home too, my son Loved them. :)
took them into work.

Well, I guess they were a hit. :)

They only thing is that no matter how hard I thought I pressed the toppings into the mixture a lot of it ended up in the pan while I was cutting them. Although, I didn't hear any complaints. I would say this recipe was tested and was a huge success.

Ingredients

1 box brownie mix (I used family size 9x13)
2/3 cup butter, softened
2/3 cup creamy peanut butter
2 2/3 cup powdered sugar
2-4 Tbsp milk (to make it spreadable)
1 1/2 cups semi sweet chocolate chips
6 Tbsp butter
1 cup peanut butter chips
1 cup Reese's mini's chopped


Directions
Pre-heat oven to 350F degrees
Make brownins as directed on the box, cool for at least 1 hour. (Until the bottom of the pan is cool to the touch)

With an electric mixer add together 2/3 cup butter, peanut butter, powdered sugar and milk. Beat until smooth.


In a microwave safe bowl combine chocolate chips and 6 Tablespoons of butter. Microwave in :30 intervals until the chocolate chips and butter are melted, stir until smooth. Let cool for about 10 mintues.

Spread the peanut butter mixture over the brownies.

Spread the chocolate mixture over the peanut butter.
Pour and press the chopped Reese's minis and the peanut butter chips over the top. 
Refrigerate the pan until it is set.
Cut and serve.

 

original recipe here

Enjoy, Michelle

Chocolate Peanut Butter Brownies

Really now, who doesn't love the taste of chocolate and peanut butter? huh? who? I found this recipe and thought I would give a try. Oh, it is so rich and creamy. I cut it into small bite sized pieces because it is so rich. It has a brownie layer on the bottom and a creamy peanut butter layer on the top with chocolate drizzle. 

I really like the way they turned out. Happy Baking.

The recipe is from an older cookbook magazine and it calls for 1 square of unsweetened chocolate. Well, the newer Bakers chocolate come in these easy to break squares. So 2 'squares' equals 1 ounce. I like the new easy to break style.

Chocolate Peanut Butter Brownies
recipe from 2003 Taste of Home magazine

Ingredients
1 ounce  unsweetened chocolate baking bar
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup all-purpose flour

Filling
1 1/2 cup confectioners sugar
1/2 cup creamy peanut butter
1/4 cup butter, softened
2-3 Tablespoons half-and-half or milk

Glaze
1 ounce semisweet baking chocolate baking bar
1 Tablespoons butter

Directions

In a small saucepan, melt chocolate and butter over low heat; set aside. In a mixing bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-inch. square baking pan. Bake at 350F for 25 minutes or until a toothpick inserted near the center comes out clean. Cool.

For filling, beat confectioners' sugar, peanut butter and butter, in a mixing bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm.

For glaze, melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in the refrigerator.

~Michelle