Cool, creamy and chocolaty, biting into these easy-to-make treats is guaranteed to be a break from your typical Monday routine.
1 box (11 oz.) mini brownies, like Entenmann’s Little Bites
7 Tbs. salted butter, divided
1/2 cup creamy peanut butter, like Skippy
1 3/4 cups powdered sugar
1 bar (4 oz.) bittersweet chocolate, like Ghirardelli, melted
In food processor, pulse mini brownies 5 times, or until fine crumbs form. In microwave-safe bowl, microwave 3 Tbs. butter 30 sec., or until melted. Stir in brownie crumbs. Press crumb mixture into bottom and up sides of paper-lined 9-well muffin pan. Chill 15 min.
Meanwhile, in clean food processor, pulse peanut butter, powdered sugar and remaining butter 5 times. Add 2 Tbs. water. Pulse 2 times, or until combined. Divide peanut butter mixture evenly among prepared brownie cups; gently press to smooth top. Divide melted chocolate evenly among cups. Garnish with peanuts, if desired. Chill until ready to serve.
Makes: 9 servings
Per serving: Cal. 466 Pro. 6g Carb. 53g Fiber 3g Chol. 46mg
Sod. 242mg Total fat: 28g Sat. 12g Trans. 0g
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