Wednesday, November 11, 2015

Reese’s Peanut Butter Cookie Brownie Cups

Reese’s Peanut Butter Cookie Brownie Cups   

What did you do with all your leftover Halloween candy?  Being fourteen, my daughter doesn’t trick-or-treat anymore but I still buy bags of candy for the little ones that might drop buy.  The problem is that the number of kids coming to my door seems to have dwindled drastically over the past few years while my candy purchasing habits has remained the same. 

And since I really like Reese’s cups I tend to stock up.  Although they’re my favorite, they’re also pretty sweet so I can only eat a few and then the sickening feeling sets in.  In this recipe I’ve scaled down the sugar in both my favorite brownie and peanut butter cookie recipes by 20% then sandwiched the sweet Reese’s cup between those two layers to turn a classic candy into a dessert that hits all the right notes.  

Reese’s Peanut Butter Cookie Brownie Cups
Prep time: 20 min
Cook time: 22-24 min
Servings: 12

  • 12 Reese’s cups
  • For the Peanut Butter Cookie Dough:
  • 2/3  of a cup gluten free flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 1/8 tsp salt
  • ¼ cup butter (well softened)
  • ¼ cup peanut butter (well softened)
  • ½ cup brown sugar
  • ¼ tsp vanilla
  • 1 egg
  • ¼ cup mini chocolate chips
  • For the Brownie Batter:
  • ¾ cup butter (1 ½ sticks)
  • 1 cup sugar
  • ¾ cup cocoa powder
  • 1 teaspoon pure vanilla extract
  • 2 eggs, room temperature
  • ½ cup gluten free flour
  • ¼ tsp baking powder

Video Tutorial: 

  1. Preheat oven to 350ºF (or 175ºC) and line a cupcake tin with 12 paper liners.
  2. Stir together the free flour, baking powder, baking soda and salt and set aside.
  3. Cream together the butter, peanut butter, and brown sugar until smooth add the vanilla and egg and beat until smooth then mix in the flour mixture until a soft dough forms then stir in ¼ cup of mini chocolate chips.
  4. Divide the dough evenly among the 12 liners and press it onto the bottom then top them all with a Reese’s cup and set the pan aside.
  5. To make the brownie batter in a medium microwave safe bowl melt the butter then add the sugar, cocoa powder, vanilla and eggs and whisk until well combined.
  6. Add the flour and baking powder and stir until the wet and dry ingredients are well combined. 
  7. Divide the mixture evenly among the 12 liners then tap the pan a few times to settle the batter.
  8. Bake them for 22-24 minutes depending on your oven then allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before serving. 

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