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Des: 5* Peanut Butter Brownie Cups




Source of Recipe


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Des: 5* Peanut Butter Brownie Cups

Adapted from: Taste of Home April/May 2006
10 reviews rate this recipe 5 Stars!
Prep: 30 min. Bake: 15 min. + cooling
Yield: 2 dozen.

“Peanut Butter Brownie Cups, made in muffin cups, are a year-round treat, and they’re especially convenient to take along on picnics,” says Joyce Gibson of Rhinelander, Wisconsin. *Test Kitchen Approved

Ingredients:
• 1/2 cup peanut butter
• 1/4 cup packed brown sugar
• 2 tablespoons plus 1-1/2 cups all-purpose flour, divided
• 3 ounces unsweetened chocolate, chopped
• 1/2 cup stick margarine or butter, cubed (Imperial or Blue Bonnet)
• 2 eggs
• 1/4 cup liquid egg substitute or 2 egg whites
• 1-1/2 cups sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder

Directions:
1. In a small bowl, beat the peanut butter, brown sugar and 2 tablespoons flour until blended; set aside.

2. In a microwave-safe bowl, melt chocolate and margarine; stir until smooth; cool slightly. In a large bowl, beat the eggs, sugar and water; stir in chocolate mixture and vanilla. Combine baking powder and remaining flour; gradually add to chocolate mixture.

3. Fill paper-lined muffin cups one-fourth full. Top each with about 1 teaspoon of peanut butter mixture. Spoon remaining batter over the top. Bake at 350° for 13-15 minutes or until centers are set (do not overbake). Cool for 5 minutes before removing from pans to wire racks.


Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

1 serving (1 each) equals 158 calories, 8 g fat (1.2 g saturated fat), 18 mg cholesterol, 89 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.