Peanut Butter Cup Brownie Bites Recipes

Steps:

• Mix brownie batter according to package directions. Fill paper-lined or foil-lined muffin cups two-thirds full. , Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350°. Line 42 mini-muffin cups with paper or foil liners., Prepare brownie mix batter according to package directions. Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean (do not overbake)., Place pans on wire racks. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each brownie. Cool 10 minutes before removing from pans., For frosting, in a large bowl, beat peanut butter and cream cheese until blended. Gradually beat in confectioners' sugar, milk and vanilla until smooth. Spoon or pipe frosting into indentations. If desired, sprinkle with chopped peanuts. Refrigerate leftovers.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine brownie mix, oil, egg and water in a large bowl. Stir 50 strokes with a spoon.
• Place batter in a cupcake pan (cupcake wrappers recommended). Once cups are 3/4 of the way full, place an unwrapped miniature peanut butter cup in the middle, then bake for 30-35 minutes keeping an eye on them while they're baking. Let them cool and then they're ready to eat!!

Steps:

• Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners; coat with cooking spray. Melt the butter and unsweetened chocolate in a heatproof bowl set over a pot of simmering water, stirring, until smooth. Whisk in the granulated sugar, vanilla and salt until combined; remove the bowl from the pan. Stir in the eggs, one at a time. Add the flour and beat with a wooden spoon until the batter is shiny, about 1 minute.
• Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, about 17 minutes.
• Meanwhile, make the filling: Whisk the peanut butter, 1/4 cup confectioners' sugar and 2 tablespoons heavy cream in another heatproof bowl set over the pot of simmering water until smooth, about 2 minutes. Transfer to a pastry bag fitted with a small round tip.
• Let the brownies cool 5 minutes in the pan; make an indentation in the center of each with a teaspoon. Pipe the filling into the indentations.
• Make the glaze: Combine the semisweet chocolate and 2 tablespoons cream in a heatproof bowl set over the simmering water. Let sit 3 minutes, then stir until smooth. Stir in the remaining 2 tablespoons confectioners' sugar. Slowly stir in the remaining 2 tablespoons cream until pourable. Spoon over the brownies; top with the coarse sugar. Chill until set, 30 minutes.

Steps:

• Prepare a baking sheet with parchment and a baking rack.
• For the bites: Add the oats, peanut butter, honey, flaxseed, coconut oil and salt to the bowl of a stand mixer fitted with a paddle attachment. This can also be done in a bowl with a spoon and a bit of elbow grease. Mix until completely combined.
• Using a tablespoon-sized scoop, scoop the dough and roll it in your hands until it forms a ball. Repeat with the remainder of the mixture. As you work, place the balls on the prepared baking sheet. Freeze until firm, about 15 minutes.
• For the chocolate shell: Add the chocolate and coconut oil to a bowl set over a pot of simmering water and allow it to melt and become smooth, about 3 minutes. Mix until smooth and set aside.
• Remove the bites from the freezer. One at a time, drop one bite in the chocolate shell, remove it with a fork (or two) and return it to the same baking sheet. Repeat with the remaining bites. Return the baking sheet to the freezer to set the chocolate shell, about 10 minutes.
• Sneak one now and transfer the remaining bites to a resealable plastic bag. Store in the freezer. When you are ready to enjoy them, allow them to thaw for 10 minutes or more at room temperature.

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In large bowl, stir brownie mix, water, oil and egg until well blended. Spread in pan.
• Bake 33 to 36 minutes or until toothpick inserted 1 inch from edge of pan comes out almost clean. Cool completely. Cut into 6 rows by 6 rows. Working from bottom of brownie, push 1 peanut butter cup candy into center of each brownie.
• Line cookie sheet with cooking parchment paper. In large bowl, stir cookie dough and flour until blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough into 36 pieces. Flatten each portion of dough and place 1 brownie square in center; press dough around brownie, completely covering and reshaping to form a ball. On cookie sheet, place balls 1 inch apart.
• Bake 13 to 15 minutes or until set. Remove from cookie sheet to cooling rack; cool completely.

Steps:

• 1. Preheat oven to 350 degrees. Spray 40 mini muffin cups
• 2. Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. This did not happen for me, so I used my index finger and poked a hole in the center. I went slightly deep so I could put more peanut butter in the middle. I took them out of the muffin tin and placed them on my work surface because I found this way easier to assemble them instead of still in the muffin tin, but its your preferance.
• 3. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie.(I did not measure this because I did slightly deeper hole, so you made need more peanut butter) Top with chocolate chips* and peanut butter chips*. Cool completely in pan. *I just used 3 each of both chips, they fit perfectly.
• 4. You should wait to eat these when the peanut butter is cooled and set. Warning, these are very addicting..please enjoy

Steps:

• Heat oven to 350°F. Cut about 1/2 inch off around top of each of 48 regular-size foil baking cups. Place cup in each of 48 regular-size muffin cups.
• In large bowl, stir together Brownie Mixture ingredients until well blended. In another large bowl, stir together Cookie Filling ingredients until dough forms. Spoon and spread 1 measuring teaspoon brownie mixture evenly into bottom of each foil cup. Shape 1 measuring teaspoon cookie filling into a ball; flatten into 1-inch circle. Place on top of brownie mixture in each foil cup. Spoon and spread 1 measuring teaspoon brownie mixture over cookie filling in each cup.
• Bake 11 to 13 minutes or until toothpick inserted into edge comes out clean. Spoon generous teaspoon melted chocolate on top of each, spreading chocolate to edge of foil cup. Remove cups from pan. Refrigerate 30 minutes to set chocolate.