Decadent Peanut Butter~Brownie Bites

Growing up, my mother baked cookies for us as a homemade dessert in our lunches and as an after school snack.  Her repertoire consisted of--chocolate chip, peanut butter, oatmeal/raisin, snickerdoodles and brownies.  I can make her recipes by heart, but through the years, "marching to a different drum," I've loved to come up with my own combinations, taking what I learned from her, but giving it an unexpected twist.

This morning, awakened at 4:00 a.m. by my very demanding cat, Bailey for his breakfast, I sat quietly on the sofa after he ate and the memory of my mother baking got my creative "juices" flowing.  I've done lots of recipes with chocolate and peanut butter, but the purchase of a new mini-muffin pan by Sur La Table, led me to think of another way to pair this made-for combination.  It's my take on a peanut butter cup in a cookie with the twist being that the chocolate is in the filling and the peanut butter makes up the base.

Reese's Peanut Butter cups, which were created in 1928, turned 83 years old this year.  The product has a wonderful web site to visit with all sorts of interesting facts and I'll share just a few.  Did you know??--Two of our Presidents have been peanut farmers: Thomas Jefferson and Jimmy Carter;  May 18th is "I Love Reese's Peanut Butter Cups Day";  In 1930, this treat cost 1-cent;  November is National Peanut Butter Month (no wonder I love this product LOL!); The furthermost distance a peanut has traveled is to the Moon; and Mr. Ed was given peanut butter to get his mouth to move like he was talking.  That one I found very interesting : )

This time of year holds so many celebrations--graduations and weddings, to name a few, and these Peanut Butter~Brownie Bites would be perfect to set out for family and friends.  The recipe makes six dozen and once they're baked, can be frozen ahead to save time. 

Decadent Peanut Butter~Brownie Bites

Peanut Butter Dough:

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup shortening

1 cup light brown sugar, packed

1/2 cup granulated sugar

3/4 cup peanut butter (I used crunchy, but smooth works too)

1 large egg

1 1/2 tsp. Vanilla extract

2 1/2 cups King Arthur all-purpose flour

1 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

In a stand mixer, using the paddle attachment, cream the butter, shortening, and sugars until fluffy.  Beat in the peanut butter, vanilla and the large egg and mix thoroughly.  

Add the dry ingredients and mix, just until combined.  Bring the dough together and place in plastic wrap.  Chill the dough while you make up the brownie center.

Brownie Filling:

1 cup (2 sticks) unsalted

5 oz. chopped bittersweet chocolate

In a 3-quart sauce pan melt on Med/Low.  Let cool.

1 cup granulated sugar

4 large eggs

1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup King Arthur all-purpose flour

8 oz. pkg. Heath English Toffee Bits

Equipment:

Mini muffin pan

Tart dough tamper

Preheat oven to 325F-degrees. 

Whisk the sugar into the melted chocolate/butter mixture.  Add the eggs, one at a time, whisking thoroughly.  When the last egg is added, whisk an additional 3-5 minutes until the mixture has a "shine" to it.  Fold in the dry ingredients and the toffee bits.

Take the peanut butter dough out of the refrigerator.  Make 1-inch balls and place into the mini muffin pan.  Use the wooden tart dough tamper to create the "cup." 

Fill the peanut butter cups with the brownie mixture, about 1 tablespoon full.  Bake in preheated oven 18-20 minutes.  Let cool 5 minutes before removing to a rack to cool completely.  Makes 6 dozen.

I was so excited how these little bites turned out that I telephoned my sister to share my enthusiasm.  We both love Reese's Peanut Butter Cups and anytime I can bake something that mirrors the combination is a A+ in our recipe files.  Enjoy!