I came to the realization a few days ago that this blog has slowly been deviating away from the "crafty" part and has been turning into a blog about knitting. To those readers who do not knit or know nothing about knitting, I am truly sorry. I swear, I'm trying to venture back out into other crafty endeavors. It's just that trying to find the time to sit down and sew during "normal" hours (i.e. when the wretched neighbour downstairs isn't home to make a fuss about the so-called excessive noise) without the Munchkin around is next to impossible. It's times like these that I really wish I had family around who would be willing to look after him for a few hours a week. I really don't know how other stay-at-home moms do it!
So, until I start living up to my blog's moniker, I give you my latest baking creation: Chocolate Brownie Peanut Butter Cups! I saw the recipe for these in a magazine at the doctor's office a week ago and was finally able to make them for mine and Brett's anniversary this past weekend. I didn't get the chance to write down the recipe, but I did remember that it involved a boxed brownie mix and mini Reece's Peanut Butter Cups. I think the recipe calls for a fudge brownie mix, which my nearest grocery store did not have (not unless I wanted to the low-fat version...but seriously, a low-fat brownie??? What's the point then??). Since the store didn't have what I was looking for I had to settle for the frosted brownie version. The recipe also called for mini aluminum baking cups that are a bit larger than the Reece's PB cups, but since those are hard to find I just used the regular sized aluminum ones instead. I personally don't think it really matters cause either way they come out absolutely full of yummy goodness. You would just get more out of the mini version.
I made these while Brett was at work (so that I could surprise him when he got home) and kinda wished I had waited until he was home cause these are truly the ultimate treat still warm. By the time he did get home they had already cooled down, but that didn't stop him from consuming 3 of these bad boys in a 5 minute span! I think I'll definitely be making these again sometime soon!
You want to make some? Here's how you do it:
1 box of either Betty Crocker or Duncan Hines Brownie Mix - preferably a fudge kind
2 eggs at room temperature
1/3 cup water
1/4 cup vegetable oil
1 package Reece's mini Peanut Butter Cups (you may need more if making the mini version)
1 box of aluminum foil baking cups (the actual recipe calls for the 2" mini ones, I used the large)
- Preheat oven to 350°F.
- Place the baking cups in a muffin tin, or if using the minis place on a baking sheet (the aluminum is strong enough to hold its shape, so it doesn't need the support of a mini muffin tin!)
- Combine brownie mix, along with the contents of the fudge packet from the mix (or in my case, the frosting packet), with the eggs, water, and oil
- Stir with a spoon until well blended (about 50 strokes)
- Fill each cup with 2 tablespoons of batter for the minis, and about 3 tablespoons for the regular size (I made it so that it was about 3/4 full)
- Bake for 10 minutes and remove from oven
- Push 1 unwrapped Reece's PB Cup in the center of each brownie until even with surface
- Bake 5-7 minutes longer (you don't want an over-baked brownie or it'll end up dry!)
- Cool 5-10 minutes in pan, then move to a cooling rack to cool completely.