I’m a maniac.
Only maniacs play soccer games that start at 10 p.m. on work nights.
And only maniacs continue to play in their 10 p.m.-work night-soccer games after they have re-aggravated their chronic lower-back injury.
This gal (*references self*) is guilty of all maniacal charges.
Today, I am paying for such maniacality as I walk parallel to the ground. Ugh.
It’s pretty fitting that I am posting a dessert that is best-suited for the Mad Hatter’s tea party. Alike minds, friends.
…chiropractor tomorrow, chocolate brownies today.
Chocolate Brownie Peanut Butter Cups
Adapted from Nosh and Tell
1/2 cup brown sugar
1/4 cup butter, softened
1 tablespoon water
2 cups semi sweet chocolate chips, divided
1 large egg
1 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup creamy peanut butter
1. Preheat oven to 350 degrees. Spray or grease 12 muffin cups.
2. In a heavy-bottomed pot, combine sugar, softened butter, and water. Heat until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature. Then, stir in 3/4 cup semi-sweet chocolate chips. Spoon batter evenly into muffin cups.
3. 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. If not, then tap the centers with the back of a teaspoon to make a hole for the peanut butter.
4. In a heavy-bottomed pot, warm the peanut butter until fluid. While brownies are still warm, spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/2 cup semi-sweet chocolate chips. Cool completely in pan.