My friend had a baby last week and I took her dinner. I wanted a sweet treat to go with it so I grabbed my Hershey Cook Book and found this recipe. It's quick, easy, versatile and oh so yummy!
P.B. Chips Brownie Cups Ingredients
1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
Directions
1. Heat oven to 350°F. Line 18 muffin cups (2-1/2 inches in diameter) with paper or foil bake cups
2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-/2 minutes or until melted. Stir in sugar and vanilla. Add eggs; beat well. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in 1-1/3 cups peanut butter chips. Divide batter evenly into muffin cups
3. Bake 25 to 30 minutes or until surface is firm; remove from oven. Immediately sprinkle remaining 1/3 cup peanut butter chips over muffin tops, pressing in slightly. Cool completely in pan on wire rack
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