Peanut Butter Cup Brownie Bites

We all know chocolate and peanut butter were made for each other. So naturally when I saw this recipe with it's bite-size cuteness and delicious peanut butter chip and chocolate chip topping made all the better by using an easy boxed brownie mix, well I just had to make it. These would make a fun addition to any dessert buffet: enticing, mini-sized for more eating pleasure, and again--peanut butter and chocolate...need I say more?

Peanut Butter Cup Brownie Bites

{Recipe source: bakedperfection.com via pinterest}

1 box of your favorite brownie mix (and ingredients to make it)

1/2 cup peanut butter chips

1/2 cup semi-sweet chocolate chips

1/2 cup creamy peanut butter

1 heaping T powdered sugar

Preheat oven to 350. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (3/4 full-slightly less than 1 T I found). Bake 11-13 minutes until top is set and toothpick inserted in center comes out slightly wet. Once removed if centers don't naturally fall (and chances are even if they do) gently press the back of a teaspoon into center of each brownie to create an indentation for all that peanut butter goodness.

Place peanut butter and powdered sugar into microwave safe bowl. Melt on high for 45 seconds and stir until smooth. While brownies are still warm spoon a teaspoons worth of melted peanut butter into each brownie indentation. Stop with a few each of chocolate chips and peanut butter chips. Cool completely in pan.

Note: I had a smidge of brownie batter left over and baked it off in a super thin layer in an 8x8 pan. Cooking time was minimal 12 minutes or so. If you find yourself with leftover batter you could either do what I did or make a few more minis I suppose.

Peppermint Candy Cane Kiss Brownies

Let's have a few posts about holiday goodies shall we?

Oh my word these puppies are gooood! I made them last year for Christmas goodie plates and they instantly attained rock star status (in my mind) and so naturally they will be given this year as well. They are the fudgiest, mintiest, chocolate-y-est, brownies around. All those things are divine, but for me the kicker is the layer of chocolate bars sandwiched in the middle. Hoo boy! That's all I have to say about that.

I've also made these as a non-mint offering (because believe me you'll want to eat them all year round even when candy cane kisses aren't available) and substituted almond extract for peppermint and used chopped toffee almond symphony bars or hershey nuggets for the top layer. Yum.

A word to the wise, they are RICH--so little 1 inch squares are about all you can handle portion-wise and that means they're great for sharing. One pan goes a long ways. Enjoy!

Peppermint Candy Cane Kiss Brownies

{Recipe source: Annie's Eats}

8 oz. UNsweetened baking chocolate, coarsely chopped

1 1/2 cups SALTED butter (original recipe calls for unsalted, I made both and preferred salted-but pick your poison I guess)

3 cups sugar

6 large eggs

1 1/2 t peppermint extract (make sure it's peppermint, not just plain mint)

1 t vanilla extract

1/2 t salt

2 cups flour

4-5 regular size hershey bars, broken into segments

1 bag hershey candy cane kisses, unwrapped and coarsely chopped

Preheat oven to 350. Line a 9x13 pan with foil and spray lightly with cooking spray. Combine unsweeted chocolate and butter in heavy sauce pan and melt over low heat until smooth. Remove from heat. In bowl of mixer, mix sugar and eggs until well blended. Add salt, peppermint and vanilla extracts. With mixer running, slowly pour in butter/chocolate mixture. Add flour mixing just until combined. Do not over-mix.

Spread half of batter into the prepared pan. Add layer of hershey bars all over. Spread remaining batter on top evenly and bake for 30-35 minutes.

Leave oven on and remove brownies briefly to sprinkle on chopped candy cane kisses. Return to oven for 2-3 more minutes. Transfer to cooling rack and let cool to room temp. Chill brownies until candy has firmed up. Slice and serve.

**Note: I'm left to wonder if cutting the brownies while at room temp (before chilling) might not be a bad idea. When I've cut them chilled the candy cane topping tends to crack off a bit. Just an idea. And I have been known to let the kisses melt as per the recipe and them spread the chocolate around using an off-set spatula into a smooth "frosting" of sorts once removed from oven. Not as cute, but chocolate does stay on a bit better. Also I find these are best on the cool end of chilled, but not quite room temp. Definitely not a good served-warm candidate, they need to set-up a bit.

Turtle Brownies

Back when we lived in good old Provo and were getting ready to move to Alaska a kind friend of mine brought in dinner to us. Things were a little hectic, kitchen stuff was packed, and we were feeling so done with fast food. So you can imagine how welcome a homemade meal was at the time. We sat in the living room on boxes eating this delicious meal with an odd assortment of paper products. It was in that somewhat bizarre state that I first tasted this little gem of a dessert and I enjoyed them all the more for it. Almost as soon as we were done eating, I called said friend and told her I must have this recipe even if I had to write it down on a napkin (since the paper was all packed) and stuff it as padding into a box. She was nice enough to remind me that email was still an option even if our computer wasn't available. After we moved, into my inbox the recipe came and we've been enjoying them ever since. What's not love about the ease of a cake mix, gooey caramel, crunchy nuts, and a sprinkling of chocolate chips? Absolutely nothing, that's what!

Turtle Brownies

{Recipe source: Sarah H.}

1 package chocolate cake mix

1 package instant chocolate pudding mix (5.6 oz)

3/4 cup butter, melted

3/4 cup evaporated milk, divided

1 14 oz package caramels, unwrapped

1 cup chocolate chips (we like milk)

1/2 cup chopped pecans or walnuts

In a bowl, stir together cake mix, dry pudding, butter, and 1/2 cup evaporated milk. Press 1/2 of mixture into a greased 9x13 pan. Bake at 325 for 12 minutes. Meanwhile, in a small saucepan, melt caramels and remaining 1/4 cup evap milk, stirring frequently. Spread caramel mixture over baked layer. Sprinkle with chocolate chips and nuts. Drop remaining cake mix in teaspoonfuls over the brownies. Bake 20-25 minutes or until the top is set. Let cool completely before trying to cut. Tip: run sharp knife blade under hot water periodically while cutting to help make clean cuts through the caramel layer.