How to Make Reese's Peanut Butter Style Brownie Cupcakes

Bake brownies as directed, but for only 20 mins at 350F. Use cupcake liners in cupcake pan instead of brownie pan.

After brownies are done, put them on the counter to cool. With brownies still warm on counter (in liners), melt peanut butter in a double boiler (or make-shift if you don't own one--we don't).

Pour peanut butter over top of brownies in cupcake liner. Smooth out peanut butter as necessary with a spoon.

In the same container you melted the peanut butter in, melt Hershey's chocolate chips (about 1 cup).

Put brownies in the freezer while the chocolate is melting to help solidify the peanut butter.

Use a spoon to scoop a nice layer of chocolate on each cupcake. Be careful not to use too much or else you might run out.

It helps if you put one little spoonful on each cupcake and then go back and smooth it out.

Put completed cupcakes back in the freezer to cool, until the chocolate hardens.

When they are solid, remove from freezer and enjoy! Recommend you enjoy them with friends so that you don't die of a heart attack.

Watch the video: Peanut Butter Crunch Brownies

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