INSTRUCTIONS :
● Preheat oven to 350°F (175°C).
● In a medium-sized microwave-safe bowl, combine sugar, softened butter, and water.
● Microwave on high for about 45 seconds or 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 (doesn’t take very long).
● Stir in 3/4 cup milk chocolate chips and remaining 1/4 cup semi-sweet chocolate chips.
● Spoon batter evenly into Reynolds Staybrite muffin cups.
● Bake for 13–15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet.
💡 After brownies are out of the oven, wait for centers to fall.
If not, tap the centers with the back of a teaspoon to make a hole for the peanut butter.
● Place peanut butter in a small microwave-safe bowl.
● Microwave on high for 45 seconds, then stir.
● While brownies are still warm, spoon about a tablespoon of peanut butter into the center of each brownie.
● Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips.
● Cool completely in the pan.
🧊 Storage:
Store at room temperature or in the refrigerator.
To reheat the brownies, microwave for 10–15 seconds.
Have a good meal!
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