My son and I wanted to make something special for my daughter’s after school treat today. We finally decided to make peanut butter swirl brownies. I found this recipe on Ezra Pound Cakethat looked delicious but I adapted it to make little mini brownies using mini muffin tins. My son had a great time stirring up all the ingredients and an even better time gobbling up the tasty brownie bites. My daughter was thrilled to come home from her first day of 2nd grade to find these little brownie bites, fresh from the oven, waiting for her. Both of my kids loved these brownies and so did my husband.Peanut Butter Swirl Mini Brownies: Adapted recipe and photos by For the Love of Cooking.net Original recipe from Ezra Pound Cake and Martha Stewart
- 1 stick of unsalted butter, softened
- 2 oz unsweetened chocolate, coarsely chopped
- 4 oz semi sweet chocolate, coarsely chopped
- 2/3 cup of flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 3 large eggs
- 2 tsp vanilla extract
Peanut Butter Filling:
- 4 tbsp unsalted butter, melted
- 1/2 cup powdered sugar
- 3/4 cup smooth peanut butter
- 1/4 tsp salt
- 1 tsp vanilla extract
Preheat the oven to 325 degrees. Coat three mini muffin pans with cooking spray.
For the brownie batter, put the butter and both chocolates in a heatproof bowl set over a pan of simmering water, stir until melted. Let cool slightly. Add the sugar and stir; add the eggs and vanilla then whisk until well combined. Mix the flour, salt, and baking powder in a bowl. Add the flour mixture to the chocolate mixture then mix well.
For the peanut butter filling, stir together the melted butter, powdered sugar, peanut butter, salt, and vanilla in a bowl until smooth and creamy.
Spoon a bit of brownie mixture into each muffin tin. Top the brownie mixture with a bit of peanut butter filling; top the peanut filling with another spoonful of brownie mixture.
Click here for a printable version of this recipe – For the Love of Cooking.net