Ingredients:
3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi-sweet chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter
Directions:
01 Preheat oven to 350 degrees
02 In a medium-sized microwave-safe bowl, combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted.
03 Stir in 3/4 cup semi-sweet chocolate chips until melted.
04 Add egg and vanilla extract, mix well.
05 Add flour and baking soda, stir until combined.
06 Allow the batter to cool to room temperature, then stir in 3/4 cup milk chocolate chips and the remaining 1/4 cup of 07 semi-sweet chocolate chips.
08 Spoon batter evenly into Reynolds Staybrite muffin cups.
09 Bake for 13-15 minutes or until the top is set and a toothpick inserted into the center comes out slightly wet.
10 After brownies are out of the oven, wait for centers to fall. If not, tap the centers with the back of a teaspoon to make a hole for the peanut butter.
11 Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir.
12 While brownies are still warm, spoon about a tablespoon full of peanut butter into the center of each brownie.
13 Top with the remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips.
14 Cool completely in the pan.
15 Store at room temperature or in the refrigerator. To reheat the brownies, just pop ’em in the microwave for 10-15 seconds.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 180 kcal | Servings: 12 brownies