Peanut Butter Brownie Cups

If you have about 15 minutes to spend in the kitchen, Peanut Butter Brownie Cups might be an outstanding gluten free recipe to try. For 26 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 258 calories, 5g of protein, and 15g of fat each. 130 people found this recipe to be scrumptious and satisfying. It works well as an American side dish. If you have white sugar, confectioners' sugar, creamy peanut butter, and a few other ingredients on hand, you can make it. It is brought to you by My San Francisco Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Similar recipes include Brownie Peanut Butter Cups, Peanut Butter Brownie Cups, and Peanut Butter Brownie Cups.

Servings: 8

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F.Lightly grease a muffin pan with non-stick spray.Melt butter and chocolate in a heavy bottomed saucepan over low heat, stirring occasionally. In a separate large bowl, beat applesauce, sugar, eggs, salt, and vanilla extract, cocoa, and flour with a fork until well combined.Add chocolate mixture with a spatula once melted and stir in until well blended.Add 1 to 2 tbsp batter to muffin pan, then add 1 tsp peanut butter in the center and top with 1 tbsp batter. The peanut butter should be sandwiched in between 2 layers of brownie batter. Bake for 20 minutes (fork should come out clean). Do not overbake to keep them soft and chewy.Remove from oven and let stand 10 minutes.Loosen carefully with a butter knife and let cool on wire rack. Sprinkle with confectioners' sugar to decorate.

 

Step by step:

1. Preheat oven to 350 degrees F.Lightly grease a muffin pan with non-stick spray.Melt butter and chocolate in a heavy bottomed saucepan over low heat, stirring occasionally. In a separate large bowl, beat applesauce, sugar, eggs, salt, and vanilla extract, cocoa, and flour with a fork until well combined.

2. Add chocolate mixture with a spatula once melted and stir in until well blended.

3. Add 1 to 2 tbsp batter to muffin pan, then add 1 tsp peanut butter in the center and top with 1 tbsp batter. The peanut butter should be sandwiched in between 2 layers of brownie batter.

4. Bake for 20 minutes (fork should come out clean). Do not overbake to keep them soft and chewy.

5. Remove from oven and let stand 10 minutes.Loosen carefully with a butter knife and let cool on wire rack. Sprinkle with confectioners' sugar to decorate.

Nutrition Information:

covered percent of daily need