For a while now, I’ve been wanting to use muffin pans to make brownies. I found several recipes, but none I could really get excited about. Then, I found this one that features one of my favorite combinations: chocolate and peanut butter.
The brownies are prepared in traditional brownie fashion, but scooped into muffin tins like cupcake batter. Instead of the swirled chocolate/peanut butter chips, I used a combination of chocolate chips and peanut butter chips in the batter and also on top. I actually think I like the look of the different chips better than I would the swirled chips. Either way, they are sure to be fabulous.
I really love the dollop of peanut butter in the center. I put the warm peanut butter in a zip-top bag, cut a corner off, and piped it inside. For an even more decadent treat, I think you could also pipe in some melted chocolate, creating a chocolate/peanut butter melty, gooey center.
We found these to be best served warm. The edges are nicely chewy and the inside soft and gooey. I wish I could find adequate words to express how good these really are. Quinn said that they are one of his favorite things I’ve ever baked. With almost ten years of my baking for him, I think that says it all.