Peanut Butter Cup Brownies
- 1 box Fudge brownie mix prepared using 1/4 cup water, 2/3 cup Vegetable Oil and 3 eggs
- 1 cup Creamy Peanut Butter
- 1 1/2 cups Powdered Sugar
- 1 stick butter or margarine
- 1 12 oz . package semi-sweet chocolate chips
- 2 tbsp . vegetable shortening
Preheat oven to 350 degrees. Grease muffin tins with nonstick cooking spray
Combine peanut butter and butter with mixer until smooth. Add powdered sugar and continue mixing until well incorporated. filling should be thick and resemble cookie dough. Cover and freeze until ready to use.
Combine ingredients for brownie mix. Fill muffin cups evenly with n1 tbsp. of batter each. Bake 8-10 minutes or until toothpick comes out clean. Let brownies cool completely, and then gently remove from muffin tin.
For topping melt shortening in a saucepan over low heat. Add chocolate morsels and stir until melted and smooth. let mixture cool for 5 minutes.
To assemble, scoop 1 tbsp. of peanut butter mixture into palm, roll into a ball, then flatten. Set one disc on top of each brownie then use palm to gently press flat. Spoon 1 tbsp. of chocolate evenly over peanut butter mixture and allow to drip down the sides.
If desired immediately top unset chocolate with candy pieces for a festive garnish. Let brownies sit for 30 minutes at room temperature or refrigerate for 10 minutes to set chocolate.