Brownie Peanut Butter Cups
Ever since I could remember, I used to watch my mom bake.
She was a good baker. There were always macaroons, banana bread and chocolate cake at home. I’ve been baking on my own since I was 13; my age when my mom passed away. The first cake I baked was a Pineapple Upside Down cake which was a complete fail because the chiffon cake didn’t rise. Ever since then, I have challenged myself to learn different recipes and baking techniques. I even completed Bakery Arts course from George Brown to better my baking skills. Baking is something I love doing. The notion of doing it for a living is something that I constantly dream about. It takes more than following a recipe to be a good baker. You need technique and a lot of heart.
The secret ingredient is always love.
I bake a lot. I used to make three kinds every week: bread, muffin, cookies. Nowadays, I bake something for Alexander and something for Jahan and I. For Alexander, it has to be something he can bring to school so no nuts. Even at home, he refuses to eat anything with nuts just in case he has a nut allergy too.
Jahan is an easy baking critic.
He has 3 basic reactions, all of them positive. If he says ”It’s good.”, it means I have to tweak the recipe some more. If he gives me a quick vertical fist bump, it means: it’s really good and it’ll be all gone by the end of the week. But, if he gives me a horizontal fist bump with a suburban mean mug; the sinful decadence I just unleashed upon his unsuspecting soul might have just given him a minor stroke.
This recipe from Bake or Break received a “Horizontal Suburban” the first time I made it.
I didn’t dare tweak it after that. To make this recipe you will need a microwave to melt some ingredients. If you’re opposed to nuking, I suggest you use a double broil for melting. This is a heavy, decadent dessert served best with a cold glass of milk.
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 tablespoon water
- 3/4 cup semi-sweet chocolate chips
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
- 1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
- 3/4 cup creamy peanut butter
- Preheat oven to 350°F. Spray or grease 12 muffin cups.
- In a large microwave-safe bowl, combine the sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in the egg and vanilla extract.
- Add the flour and baking soda, stirring until blended. Allow to cool to room temperature.
- Stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon the batter by heaping tablespoonfuls into muffin cups.
- Bake for 13-15 minutes or until the top is set and a toothpick inserted into the center comes out slightly wet. Place the pan on a wire rack. The centers of the brownies will fall upon cooling. If not, tap the centers with the back of a teaspoon to make a hole.
- Place the peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While the brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
Recipe source: Bake or Break