Recipe: Recess Brownie Cups (using peanut butter chips)

RECESS BROWNIE CUPS

1 cup (2 sticks) butter or margarine, melted
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cups (10-ounce package) peanut butter chips, divided

Heat oven to 350 degrees F. Line 18 muffin cups (2 1/2 inches in diameter) with paper or foil bake cups.

Place melted butter in a large bowl; stir in sugar and vanilla. Add eggs, one at a time, beating well with a spoon after each addition. Add cocoa powder, beating with a spoon until well blended. Add flour, baking powder and salt; beat well. Remove 1 1/4 cups of batter; set aside.

Divide the remaining batter evenly into muffin cups. Place 1 heaping teaspoonful of peanut butter chips over the batter in each cup (do not push the chips into the batter). Place slightly rounded tablespoonful of the reserved batter on top of each mound of chips.

Bake 18 to 20 minutes or until the surface is set and appearing crackled. Remove from oven. Cool 5 minutes; press the bowl of a teaspoon into the top of each cup; fill with a teaspoonful of the remaining peanut butter chips. Cool completely in the pan on a wire rack.

Source: Hershey's