No Problem Here
There is nothing better than spending holidays with family and friends, enjoying each other’s company while eating amazing food. This past Thanksgiving in Nashville was no exception.
My cousin Brett is one of the few people with whom I love cooking in the kitchen. Don’t misunderstand, I love company while I am cooking, but rarely find someone whose cooking style meshes with mine.
Brett is a spine surgeon by day and an incredibly talented chef (for his family and friends only) by night. His wife, my cousin Jackie, does all the legwork and makes sure the pantry and fridge are well stocked.
Before arriving in Nashville I discussed with Jackie what I would bake for Thanksgiving, given that they already had a ton of desserts planned and I was flying up on Wednesday. Gooey Biscoff Brownie Cups won and Jackie bought the ingredients.
One itty-bitty problem, I decided to double the recipe and we did not have enough Biscoff for all of the Cups. I would never let something like that stop me from baking. Instead, I walked into the pantry, looked around and took about 5 seconds to decide that peanut butter would be a great substitute in the last few Cups.
With all the rave reviews I have received for my Biscoff cups, I did not think I would get many people to switch from Biscoff to peanut butter, but I was wrong. The peanut butter cups were devoured first and there were quite a few sad faces when the realization hit that there weren’t anymore to be found.
Given that Gooey Chocolate Peanut Butter Brownie Cups are a cinch to put together, this really isn’t a problem. The problem is keeping them around long enough to share with others.
| Gooey Chocolate Peanut Butter Brownie Cups | Print |
- 16 tablespoons (2 sticks) unsalted butter
- ¾ cup light brown sugar
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1¼ cups all purpose flour
- ½ teaspoon salt
- 2 eggs, beaten
- 1¼ cups chocolate chips
- ½ cup peanut butter, creamy or crunchy, divided
- For the cups:
- Preheat the oven to 350°. Set aside a 12-cup muffin pan.
- Place the butter, brown sugar and sugar into a large microwaveable bowl. Microwave until the mixture is completely melted and bubbly. Be sure to use oven mitts when removing from the microwave as the bowl will be very hot.
- Whisk to blend the ingredients together. Whisk in vanilla, then the flour and salt.
- Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
- Lastly, use a wooden spoon to mix in the chocolate chips. Most will melt, but you will have some that still hold their shape.
- Spray the pan with non-stick cooking spray. Place 1½ tablespoons brownie batter to a muffin cup. Scoop 2 teaspoons peanut butter into the middle of the cup. Top with 1½ tablespoons brownie batter. Repeat until all 12 cups are filled.
- Bake at 350°, on a rack in the middle of the oven, for 18 minutes.
- Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey Chocolate Peanut Butter Brownie Cups.
- Remove from the pan and serve.
- Betsy's tidbits:
- I use a 3 tablespoon cookie dough scoop to transfer the brownie batter to the pan. I do not measure out 1½ tablespoons for the top and bottom of each cup. Instead I eyeball the measurement based on the scoop. It works!
