Milk Chocolate Peanut Butter Brownies

Milk Chocolate Peanut Butter Brownies are Reese Peanut Butter Cups in a Brownie form!

Milk Chocolate & Peanut Butter are a match made in heaven! And this milk chocolate brownie recipe is my go-to brownie recipe that I often love to switch up with different flavors. I recently saw a friend that was celebrating a birthday & I love to bake for friends on their special day. She is a chocolate peanut butter lover & thought these would be perfect for her! She said they didn’t last long in the house, which is a huge compliment.

I also prefer to make brownies in our SiLLibake Baking Cups. I don’t need to grease anything, the recipe makes 12 good sized brownies & everyone gets crispy edges!!

You could add mini peanut butter cups on the top before baking, but I wanted to keep the sugar down. If you prefer a semi-sweet chocolate, feel free to make that change!

Enjoy!

xoxo

SiLLibake

Milk Chocolate Peanut Butter Brownies

Yield: 12 CUPS OR 9X9 SIZE

Prep Time: 15 MINUTES

Cook Time: 18-30 MINUTES

Total Time: 33-45 MINUTES

Ingredients:

10 tablespoons salted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup melted milk chocolate chips
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup milk chocolate chips
1/4 cup Peanut Butter (not the All Natural with oil on top)
Directions:

Preheat oven to 350 degrees F. Line your muffin tin with 12 SiLLibake Silicone Baking Cups OR you can use a metal 9x9 pan greased and lined with parchment paper
To melt your ½ cup chocolate chips, use a double boiler or microwave(stir every 10-15 seconds). Set aside.
Once you melt your butter, pour it into a large mixing bowl. Add in your sugar and whisk by hand until smooth, 30 seconds.
Add in eggs and vanilla extract. Whisk for about 1 minute.
Whisk in melted chocolate until combined and smooth.
Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined(I suggest you sift these ingredients before adding). Stir in chocolate chips (do not over mix).
If use the SiLLibake Baking Cups, take one medium ice cream scoop (1.5 tablespoons) of batter and place in your baking cup. Then add 1/2 teaspoon of peanut butter . Top with another medium scoop of batter and top another 1/2 teaspoon of peanut butter . Repeat for the rest of the cups. Then use a skewer or butter knife to swirl the peanut butter into the batter for all twelve cups.
If you are using a 9x9, add the batter, spread it evenly. Then dollop one tsp of peanut butter at a time over the batter and then swirl the peanut butter throughout the batter.
Bake in the preheated oven for 20-30 minutes (less time if you are using baking cups). Let cool in the cups or the pan for 20-30 minutes before removing.

How to Store Them:
· Store in an airtight container at room temperature for about about 5 days or freeze them up to a month (flash freeze in a single layer for one hour before staking them on top of each other)