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| Peanut Butter Brownie Cakes |
Ingredients
1 large egg
2 one-ounce packets of Nestle Choco Bake Pre-Melted Unsweetened Chocolate OR two ounces unsweetened chocolate, melted
¼ cup of brown sugar
1/4 cup of granulated sugar, or more to taste
¾ teaspoon of vanilla extract
¼ teaspoon of orange extract
¼ teaspoon of baking soda
1/8 teaspoon of salt
1 tablespoon of buttermilk, milk or water
4 tablespoons of butter, melted - it's okay if it's still warm although NOT hot!
½ cup plus 2-1/2 tablespoons of flour
8 teaspoons of crunchy peanut butter
Instructions
1. Heat oven to 375 degrees. Grease 8 cups of a non-stick muffin tin with cooking spray oil.
2. In a bowl, stir to combine the egg, chocolate, sugars, extracts, baking soda, salt, and buttermilk.
3. Stir in the butter.
4. Stir in the flour.
5. Drop two tablespoons of the batter into each prepared muffin cup.
6. Drop one teaspoon of peanut butter into the centers. With a bamboo skewer and using a circular movement, swirl the peanut butter into the batter. Swirl just enough to level out the batter.
7. Bake for 12 minutes or until the centers are no longer sunken and the edges have begun to pull away from the sides of the pan.
8. Cool on a rack for 10-15 minutes before attempting to remove from the pan.
9. Continue cooling on a wire rack.
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