| Cook Time | 15 minutes |
| Servings | serves |
Ingredients
- 1 cup Butter
- 1 cup Water
- 2 tablespoon Cocoa Powder
- 2 cups Sugar
- 1 teaspoon Bi Carbonate of Soda
- 2 cups Plain Flour
- ½ cup Buttermilk
- ½ teaspoon Salt
- 1 teaspoon Vanilla
- 2 Eggs
- 3/4 cup Creamy Peanut Butter
- 1/2 cup Peanut Butter Chips
- 1/2 cup Chocolate Chips
Ingredients
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Instructions
- Bring to boil butter, water and cocoa. Remove from heat and let cool.
- Mix butter mixture with sugar, soda, flour, buttermilk, salt, vanilla and eggs in bowl.
- Preheat oven to 180 degrees C. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.
- Bake for 13 to 15 minutes or until top is set and toothpick inserted into centre comes out slightly moist.
- After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not then tap the centres with teaspoon, this will make a indent for peanut butter.
- Over low heat, warm creamy peanut butter. While brownies are still warm spoon about half teaspoon warm peanut butter into the centre of each brownie; top with chocolate chips and peanut butter chips. Cool completely in pan. Remove from pan and serve.
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