peanut butter fudge brownie cups.


hey everyone! in case you didn’t see yesterday, i updated my about SBA page and added a 27 random odds & ends about sally to my about section.  and have you checked out Sally’s Baking Addiction on facebook yet? to follow me, simply “like” Sally’s Baking Addiction on the right sidebar.

as always, your “likes,” comments, emails, and wall posts mean the WORLD to me.

i’ve got something AMAZING for you today. i can’t even look at these pictures anymore without drooling on my keyboard. :-/

    

fudgy brownies. creamy peanut butter, chocolate & peanut butter chips. does it honestly get any better?



these brownie cups are so teeny tiny that you can eat more than 1… or 5. grab a mini muffin baking sheet, a box of brownies, peanut butter, and chips and you’re good to go!

  

please note: these are addicting.

sooooo don’t say i didn’t warn ya. 😉

peanut butter brownie cups.

(categorized under brownies/bars)

makes 40 brownie cups

 DIRECTIONS

  1. Preheat oven to 350 degrees. Spray mini-muffin pan with nonstick spray.
  2. Prepare boxed brownie mix according to box directions. Spoon 1 heaping tsp of batter evenly into muffin cups.  Bake for 12 minutes or until top is set. (these burn easily, so keep a good eye on them!)
  3. Let brownies cool to room temperature before removing from muffin tins. The centers of the brownies should slightly fall (some of mine did and some did not).  For any brownie cups whose centers did not fall, press down each center with your fingertip to create a “pool.”
  4. Melt the peanut butter for 45 seconds in the microwave.  Stir it up and spoon about 1/2 tsp into the center of each brownie.  Top with chocolate chips and peanut butter chips.  Allow to cool and enjoy!
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ps- i think you’ll enjoy these chocolate/peanut butter goodies too ;)

chocolate peanut butter pretzel bites

chocolate peanut butter pretzel bites

soft baked mini peanut butter chocolate swirl cookies

soft baked mini peanut butter chocolate swirl cookies

peanut butter chocolate chip blondies (vegan)

peanut butter chocolate chip blondies (vegan)

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butterscotch toffee chocolate fudge cookies.

Hooray! SBA is now on facebook! to follow me, simply “like” Sally’s Baking Addiction on the right sidebar. 🙂

let’s take a look at these last goodies. butterscotch. toffee. & chocolate fudge. these cookies are decadent.

as i was brainstorming how to use up some leftover heath bar toffee bits from my brown butter toffee chocolate chip cookies, i realized i haven’t shared any chocolate cookie recipes on SBA yet.  i have a go-to chocolate cookie recipe that i found ages ago and have used it several times. this basic chocolate cookie recipe has absolutely no eggs (wooooo! safe cookie dough!) and results in a super rich cookie that is almost brownie-like. moist, fudgy, and very chewy. i like my cookies extraaaa chewy.

     

butterscotch toffee chocolate fudge cookies

(categorized under cookies)

makes 2 1/2 dozen

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup hershey’s special dark cocoa powder
  • 1 1/2 tsp vanilla
  • 1/3 cup milk (i used almond milk, but regular or soy would be fine)
  • 3/4 cup butterscotch chips
  • 3/4 cup toffee bits (Heath Bar Bits ‘o Brickle baking pieces)

DIRECTIONS

  1. Spray baking sheet with nonstick spray (or line w/ silpat). Set aside.
  2. With a stand alone mixer, beat the butter on medium speed until light & creamy. Add both sugars & vanilla and beat until smooth.
  3. In a separate large bowl, whisk together flour, salt, baking powder and cocoa. Add 1/2 of the flour mixture to the wet ingredients. Stir in milk. Add the second 1/2 of the flour mixture. Mix well. Chill dough for 30 minutes.
  4. Preheat oven to 325 degrees.
  5. Scoop the chilled dough by tablespoonfuls onto prepared baking sheet. Bake for 12-13 minutes and let the cookies cool completely on the cookie sheet between batches.
*note: keep the cookie dough chilled in between batches. dough MUST be cold.
*note: these cookies will be very soft and may appear undone when taking out of the oven. they will firm up after cooling on the baking sheet, though.

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ps- i think you’ll enjoy these cookies too ;)

browned butter toffee chocolate chip cookies

snickers bar stuffed chocolate chip cookies

coconut toffee oatmeal cookies

pretzel hugs.


ok, if you’ve been reading SBA for the past few months, you know i am a tad obsessed with chocolate covered pretzels.  they were the first “recipe” i ever made and quickly became my go-to for nearly every holiday.  the salty/sweet combination gets me every time. lately, i’ve been playing around with my beloved chocolate covered pretzels and created these:

chocolate peanut butter pretzel bites

   

today, i’m bringing you another spin off. pretzel hugs.


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are these not the cutest things you’ve ever seen??  not only are they adorable, they are SO easy.  this recipe is hardly a recipe.  stick a hershey kisses hug on top of a square pretzel. melt for 3 minutes. press an m&m on top.  done.  it takes less than 5 minutes to make these. then, you have to let them cool and the chocolate set.  or just eat them all when the hugs are all melty and gooey. mmmmmmmmm!

         

i chose green m&ms for st patrick’s day, but go with your fave color or use a color for any upcoming holiday.

aaaaaaaaand then i couldn’t NOT use pink m&ms. if you couldn’t tell by everything around you here on my site, i’m a tad obsessed with all things pink.

    

pretzel hugs

(categorized under cupcakes & fun sweets)
  • square pretzels
  • hershey kisses hugs
  • m&ms

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Line baking sheet with wax paper or aluminum foil.  Lay however many pretzels you want to make on the sheet.
  3. Unwrap hugs and place one on each pretzel.  Stick in the oven until the hug begins to melt down (mine took about 3 mins, depends on your oven).
  4. While the pretzels hugs are in the oven, get your m&m’s out and ready because you will have to work fairly quickly after the pretzel hugs come out of the oven.
  5. Remove pretzel hugs from oven and gently press an m&m down on each one. (The hug should flatten out when you press the m&m in it.  If it is not flattening out, place the pretzel hugs back in the oven for 30 more seconds.)
  6. Let the pretzel hugs cool completely and let the chocolate set for about 1 hour.  Enjoy!

ps- i think you’ll enjoy these treats too ;)

chocolate dipped brownies

chocolate dipped brownies

chocolate covered pretzels

chocolate covered pretzels

mini chocolate chip cookie sandwiches

mini chocolate chip cookie sandwiches

chocolate dipped brownies.

the only cure for stress is dessert, i swear.

 (source)

there is some magical ingredient in desserts that just makes stress melt away. i’m pretty sure it’s the chocolate.

so after hectic workweek and facing a to-do list that goes on for a mile, i knew i needed some chocolate therapy. enter rosie @ sweetapolita. i spotted rosie’s chocolate dipped brownies a few weeks ago on pinterest and knew i had to make them.  rosie’s site is full of mouthwatering cakes, cupcakes, and sprrrrrrinkles. 🙂

sprinkles. i love you. can’t. you. tell?

    these babies are soooo easy to make. simply bake up your favorite brownie recipe (the one i used is below), cut into little rectangles, freeze, then dip them in chocolate and sprinkles. ta-da! a stress reliever at its finest.

i wanted to name these chocolate covered brownies, but that would be a lie. they are only dipped. it was darn near impossible to fully dip them in the chocolate and still have them look cute, trust me.

chocolate dipped brownies

(categorized under brownies/bars and cupcakes & fun sweets)
from Sweetapolita
  • 1 prepared batch of your favorite brownies (box mix OR see my recipe below)
  • 2 semi-sweet bakers chocolate blocks (in baking aisle- i prefer it over chocolate chips for coating)
  • sprinkles

DIRECTIONS

  1. Prepare & bake brownies according to directions. Let cool completely.
  2. Cut brownies into rectangles and freeze at least 2 hours on a baking sheet (pictured above).
  3. Once brownie rectangles are frozen solid, remove from freezer.  In a medium size bowl, break up the chocolate bars and melt for about 1 minute in microwave, stirring every 20 seconds. Microwave for longer until chocolate is completely smooth.
  4. Dip brownie tops into melted chocolate and decorate with sprinkles.  Chill in the fridge for about 20 minutes until chocolate is hardened. Enjoy!

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Basic Fudgy Chocolate Chip Brownies

  • 1 stick butter
  • 8 ounces coarsely chopped bittersweet chocolate
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1.5 cups semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees. Spray 9×13 inch baking pan with cooking spray. Set aside.
  2. Melt butter and chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes).
  3. Stir sugar into cooled chocolate/butter mixture until combined.  Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, salt, and chocolate chips.
  4. Pour batter into prepared pan, smoothing the top with a knife. Bake for 40-45 minutes, until a toothpick comes out *almost* clean.

ps- i think you’ll enjoy these treats too ;)

peppermint patty chocolate chip cookie bars

peppermint patty chocolate chip cookie bars

mini chocolate chip cookie sandwiches

mini chocolate chip cookie sandwiches

devils food cake mix cookies

devils food cake mix cookies

*this post was featured on sugar & dots:

peanut butter chocolate chip blondies.

peanut butter chocolate chip blondie hearts.

i made these earlier last week as a valentine’s day treat. 🙂 it’s an incredibly easy and simple recipe… and it turns out that they are completely vegan too (if you use almond milk and vegan chocolate chips). they are bursting with peanut butter flavor and the peanuts and chocolate chips sprinkled on top gives them a nice crunch. these are easily one of my favorite recipes!

peanut butter chocolate chip blondies

makes about 16 blondie squares or 6 hearts (depending on size of heart shaped cookie cutter)

  • 3/4 cup creamy peanut butter
  • 1/3 cup vegetable oil
  • 1 cup brown sugar
  • 1/4 milk (i used almond milk)
  • 2 teaspoons vanilla extract
  • 1  cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup peanuts
  • 1/2 cup chocolate chips (divided in half. you will melt 1/4 cup and drizzle on top)

DIRECTIONS

  1. Preheat oven to 350 F. Lightly grease an 8×8 baking dish.
  2. In a large bowl, mix together peanut butter, oil, and sugar.
  3. Stir in milk and vanilla.
  4. Stir in  flour, salt and baking powder. The batter will be very thick.
  5. Transfer to baking  pan and press it into place. Sprinkle the peanuts and 1/4 cup chocolate chips on top, pressing them gently into the batter.
  6. Bake for 22 to 25 minutes, until the edges are just barely browning.  The top will look very soft.
  7. Remove  from oven and cool completely before slicing into squares or hearts.  Melt the remaining 1/4 cup chocolate chips and use a fork to drizzle on top of each square/heart. Enjoy!

ps- i think you’ll enjoy these chocolate/peanut butter goodies too ;)

chocolate peanut butter pretzel bites

chocolate peanut butter pretzel bites

soft baked mini peanut butter chocolate swirl cookies

soft baked mini peanut butter chocolate swirl cookies

peanut butter fudge brownie cups

peanut butter fudge brownie cups

soft baked mini peanut butter chocolate swirls.

what is better than peanut butter and chocolate?! i am in love with combining the two in the kitchen. these cookies were kind of an experiment.  i had leftover dough from my peanut butter sweetheart cookies and my devil’s food cake mix cookies, and a lightbulb went off in my head. what if i combined the two and rolled into one tiny cookie?!

to my surprise, these babies turned out to be one of the softest, most delicious cookies i’ve ever baked.  i should’ve known.. you really can’t go wrong with chocolate and peanut butter. 🙂

INGREDIENTS

(categorized under Cookies)

makes about 4.5 dozen mini cookies

chocolate dough

  • 1 box chocolate cake mix (any brand- i used pillsbury devil’s food)
  • 1 1/2 tbsp flour
  • 1/2 cup (1 stick) butter, softened to room temp
  • 2 eggs
  • 2 tsp vanilla

peanut butter dough

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour

DIRECTIONS

  1. Make the chocolate dough in a large bowl. (Add all chocolate dough ingredients and mix well with large spoon. It will take a bit of elbow grease to get it all combined.)
  2. Make the peanut butter dough in another large bowl. (Cream butter and sugars together until just mixed.  Stir in peanut butter, then the egg, and then the vanilla. Slowly mix in the dry ingredients. Do not overmix.)
  3. Refrigerate both doughs for about 30 minutes.
  4. Preheat oven to 350 degrees.
  5. Take 1 tsp of chilled peanut butter dough and 1 tsp of chilled chocolate dough and roll together into a ball.  Bake 1 dozen at a time on an ungreased baking sheet for about 9 minutes.

You may also enjoy:

Peanut Butter Sweethearts

peanut butter cup crunch brownies

chocolate covered pretzels

here is my original go-to recipe for chocolate covered pretzels.  i make them for nearly every holiday, using different colored sprinkles to reflect the holiday colors. i usually use honey-wheat pretzels but decided to do something a little different for valentine’s day.  making these could not be easier! i think white chocolate would look extra pretty with the valentine’s day sprinkles too. 🙂

INGREDIENTS

DIRECTIONS

  1. Line a large baking sheet with parchment paper. Set aside.
  2. In a microwave safe bowl, break up the chocolate bars into small pieces so they melt easily.  Microwave on high for 30 seconds.  Remove and stir for about a minute.  The chocolate will continue to melt as you stir. If needed, microwave in 10 second increments until all is melted and smooth.
  3. Take a pretzel and dip into chocolate, using a spoon to evenly cover 1/2 of the pretzel. Shake the pretzel a bit to remove any excess chocolate.
  4. Immediately cover the chocolate with sprinkles before the chocolate hardens.  I usually do this over a paper plate, to catch the sprinkles that miss the pretzel.
  5. Place each pretzel on parchment paper lined baking sheet and refrigerate for about 10 minutes for the chocolate to harden.  Enjoy!

ps: you might also enjoy my chocolate peanut butter pretzel bites!

 

chocolate peanut butter pretzel bites

thank you, pinterest, for giving me the genius idea of sandwiching peanut butter between my favorite thing on the planet: chocolate covered pretzels!

i’m really at a loss for words. there’s no way to describe these adorable little babies. they are simply amazing.  bite sized, salty, sweet, peanut buttery, crunchy, and chocolatey perfection.

betcha can’t eat just one. trust me. i tried.

chocolate peanut butter pretzel bites

makes 30 bites

  • 1 cup creamy peanut butter
  • 2 tbsp softened butter (i used light butter)
  • 1/2 cup powdered sugar
  • 3/4 cup brown sugar
  • pretzels
  • 1 semi-sweet bakers chocolate block (in baking aisle- i prefer it over chocolate chips for coating)

DIRECTIONS

  1. Line a large baking sheet with parchment paper. Set aside.
  2. In a medium size bowl, mix together peanut butter and butter with a spoon.
  3. Stir in sugars until thick dough forms. (you will need some elbow grease for this!)
  4. Roll dough into little balls, sandwich between the peanut butter ball, and place on prepared baking sheet. Freeze for 30 minutes.
  5. Break up the chocolate and melt for about 1 minute in mircrowave, stirring every 20 seconds.
  6. Dip the pretzel bites halfway into the melted chocolate and place bite back on baking sheet. Refridgerate the dipped bites for at least 30 minutes to allow chocolate to set.

devil’s food cake mix cookies

devil’s food cake mix cookies

aka the EASIEST cookie i’ve ever made! just like my peanut butter sweethearts, these cookies require minimal clean up and can be made in just one bowl. take a box of devil’s food chocolate cake mix, a couple eggs, butter, a splash of vanilla, and a scoop of flour and you can have homemade cookies in just 10 minutes. 🙂

they are super soft, almost a cross between a fudgy brownie and a chewy cookie. you may leave them plain or roll them in some festive sprinkles, like these tiny hearts for valentine’s day. i also decorated a couple cookies with some red mini m&ms i had leftover from my rainbow m&m cookies. feel free to use any sprinkle/candy of choice. 🙂

INGREDIENTS

makes about 30 cookies

  • 1 box chocolate cake mix (any brand- i used pillsbury devil’s food)
  • 1 1/2 tbsp flour
  • 1 stick softened butter
  • 2 eggs
  • 2 tsp vanilla
  • sprinkles for rolling (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Add all ingredients to a bowl and mix well. it will take a bit of elbow grease to get it all combined!
  3. Spill some sprinkles onto a plate.  Form dough into tablespoon-sized balls and roll in the sprinkles.
  4. Bake on an ungreased baking sheet for 10 minutes. Let cool on the sheet for another 10 minutes after removing from the oven.  Enjoy!
PS: for some more chocolate cookie yumminess, check out my chewy chocolate white chocolate chip cookies 🙂



peanut butter sweethearts

peanut butter sweethearts

i took the whole peanut butter blossom idea and added a little valentine’s day touch with some Dove chocolate hearts. sometimes i find peanut butter cookies to be a bit too hard, but this recipe makes for some SUPER soft & chewy cookies. they are absolutely loaded with peanut butter flavor, too. and the best part is that the whole recipe can be made in one bowl. 🙂

whoops! the chocolate hearts started melting a bit,  so i threw the next batch in the freezer right after pressing the heart onto the baked cookie.

they are just as soft and peanut butter-y as they look 🙂

peanut butter sweethearts

makes about 2 dozen small-ish cookies

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • 24 dove chocolate hearts
  • extra granulated sugar for rolling

DIRECTIONS

  1. Cream butter and sugars together until just mixed.  Stir in peanut butter, then the egg, and then the vanilla.
  2. Slowly mix in the dry ingredients. Do not overmix.
  3. Chill dough for at least 30 minutes.
  4. Preheat oven to 350 degrees.
  5. Remove chilled dough from fridge and roll into balls. Spread a thin layer of granulated sugar on a plate and roll each dough ball to evenly coat.
  6. On an ungreased baking sheet, bake for 8-9 minutes, until the tops begin to *slightly* crack. (you do not want to overbake!)
  7. Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart. Let the chocolate set (about 15 minutes) on the cookies in the freezer/fridge.  Remove and enjoy! 🙂
You might also enjoy: 

Mini Peanut Butter Chocolate Swirls

1 Giant Reese's Pieces Peanut Butter Cookie

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