We were having friends over for dinner last night, so I decided to make a treat for dessert. My friend Currié loves peanut butter and chocolate combined so when I found this recipe on Chocolate Therapy, I knew it would be perfect. I followed the directions except for using a mini muffin tin instead of a large muffin tin. They were the perfect little bite sized treats – they were rich, decadent, and so delicious. We all absolutely loved them, especially my kids who told me they hoped I would make these all the time.
Preheat the oven to 350 degrees. Spray a mini muffin tray with cooking spray.
In a microwave-safe glass bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until they are melted. Stir in the egg and vanilla extract, mix until well combined. Mix the flour and baking soda together, stir until combined. Add the flour mixture to the melted butter mixture, stir until well combined. Allow the batter to cool to room temperature – it takes just a few minutes. Once the batter is cool, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into the prepared mini muffin cups.
Bake for 8-9 minutes or until top is set and a tester inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall, about 15 minutes. If the centers don’t fall, tap the centers with the back of a teaspoon to make a hole for the peanut butter.
Place peanut butter in a small microwave-safe glass bowl. Microwave on high for 20 seconds then stir. While brownies are still warm, spoon about a tablespoon full of peanut butter into the center of each brownie. Sprinkle the top with some extra milk chocolate and semi-sweet chocolate chips. Cool completely in them muffin tins.