Happy Tuesday! Last night my mom made the most amazing brownies and I had to share them with you. We found the recipe in Paula Deen's cooking magazine and I was hooked at peanut butter cups and brownies...possibly the best combination ever! They were so delicious that when I asked my husband to take some with him to a guy's night with our small group he refused saying he is not sharing them with anyone else! :) Here is how you make this decadent dessert.
Start by unwrapping 18 mini peanut butter cups....I may have unwrapped a few more to eat before baking :)
Preheat the oven to 350 degrees. Prepare the brownie batter as indicated on the box.
Line cupcake tins with 18 cupcake liners.
Add one tablespoon of brownie mix to each cupcake liner.
Here is where it gets really good! Add one peanut butter cup to each brownie cup. Cover with a bit more brownie mix so the peanut butter cup is covered.
Bake for 20-25 minutes, until the brownies are set.
Now it is time to make the fudge like topping! Melt one bag of peanut butter morsels and 3 tablespoons of heavy cream.
Add the peanut butter topping to each brownie. Once set remove the brownie cupcakes and serve!
The final product!
1 19.9oz box of brownie mix
18 mini peanut butter cups, unwrapped
1 10oz bag peanut butter morsels
3 tablespoons heavy whipping cream
Preheat oven to 350 degrees. Line 18 regular muffin cups with paper cupcake liners.
Prepare the brownie mix according to package directions. Fill the cups with 1 tblsp brownie batter. Press 1 peanut butter cup into the batter in each muffin cup. Cover with remaining brownie mix. Bake for 20-25 minutes, until the cupcakes are set.
Melt the peanut butter morsels with the heavy whipping cream until melted through. Cover cooked brownies with peanut butter mixture and let set. Remove from muffin tins and store in air tight container.