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    Peanut Butter [or Caramel] Candy Brownie Cups

    Source of Recipe

    Friends
    preheat oven to 350 degrees
    grease 2 [12-cup] minimuffin pans,
    or spray with Pam

    microwave at 50% power in a medium bowl
    for 1 minute,
    5 Tab unsalted butter, cut unto chunks
    2 oz. unsweetened chocolate, coarsely chopped
    stir well. Continue microwaving, stirring every 30 second intervals..
    stop before chocolate completely melts and stir,

    to melt on the stove use a heavy ,medium size pan over lowest heat ,keep stirring and take off heat immediately..

    stir in 2/3 cup sugar into chocolate mixture and let sit for 5 minutes,

    in a small bowl, combine
    2/3 cup flour
    1/4 tsp. baking soda
    1/4 tsp salt
    set aside

    beat into the chocolate mixture,
    1 large egg
    2 Tab smooth peanut butter
    1 tsp vanilla,

    stir vigorously by hand until smooth and shiny,
    about 2 minutes..stir in flour mixture until blended.. spoon batter into muffin cups, about 2/3 full..set muffin tins on cookie sheet..bake in the middle of the oven for 10 to 14 minutes until almost firm when pressed in the centers. Keep an eye on them, ovens vary. Remove from oven..immediately press one peanut butter cup or Rolo [caramel], smaller end down into the center of each until flush with the surface of the brownie.place a peanut half in the center of each cup. don’t press. It will melt..put pans on a wire rack. Let stand until completely cool. gently loosen brownie cups with the point of a table knife then remove from pans..
    store in an airtight container up to 4 days or freeze , well wrapped, up to 1 month. Makes 24 [2"] brownies..

 

 

 


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