Yes, I have a sickness. It’s the I can’t resist anything with a chocolate and caramel combo disease. Actually I have a much more serious illness which is the I can’t stop baking even though I have one million other things to do syndrome. Please send help.
I was paging through The All American Cookie Book (why? just why?) and I swear it fell open to this recipe. I mean…how can you not? Never mind that I have a huge feast to prepare for on Christmas Eve plus a few dishes to make for Christmas, not to mention shopping to finish and gifts to wrap. And please don’t get me started on the cooking list for next week (three large desserts in there and our turn to host our supper club) and the two dinners that I promised myself I would make for our little family this week because I haven’t been cooking, and…and…and. Who cares? These little beauties have Rolos or Reese’s in them.
I think I can credit the humble Rolo with starting me off on my intense love affair with chocolate and caramel. They were one of the very best candies to have because, in addition to tasting great, you got a bunch of them in each roll. They were always a first choice for me. Truth be told, my adult palate finds them a little sweet, but they are still pretty hard to beat for a store-bought candy. (Anyone remember Marathon bars? Those were actually the best because they were huge and a little saltier.)
So yes, I went to the store and bought Rolos. And I also bought Reese’s peanut butter cups because you can make these sweet treats with either one so why not double the recipe and make both? If you are getting concerned that I am going to put myself into some kind of chocolate coma, don’t worry. Most of these are going into the freezer for various parties we have next week. In addition to everything else. I’ll rest in January. After our supper club. Oh and after the 7th when I am catering a dessert party. Sigh.
Peanut Butter (or Caramel) Candy Mini Brownie Cups
Adapted from The All American Cookie Book
Makes 24 mini brownie cups
I am more or less sharing the recipe as written. I have two 24-count mini muffin pans so I doubled the batter recipe and did 24 Rolo and 24 Reese’s. Want to come over?
5 tbsp. unsalted butter, cut into chunks
2 oz. unsweetened chocolate, broken up or coarsely chopped
1 oz. semisweet chocolate, broken up or coarsely chopped
2/3 cup sugar
2/3 cup flour
1/4 tsp. baking soda
1/4 tsp. salt
1 large egg
1 tsp. vanilla extract
24 Reese’s miniature peanut butter cups or Rolo candies, unwrapped
24 roasted peanut halves, for peanut-butter-cup topping (optional)
Preheat the oven to 350°F. Grease two 12-cup or one 24-cup minimuffin pans or coat with nonstick spray.
In a medium saucepan, melt the butter and both chocolates over lowest heat, stirring frequently; be very careful not to burn. Once almost melted, remove from heat.
Stir the sugar into the chocolate mixture until well-blended. Let cool to warm. In a small bowl, thoroughly stir together the flour, baking soda, and salt; set aside. Beat the egg into the chocolate mixture. Add the vanilla and stir vigorously until the mixture is completely smooth and shiny. Stir in the flour mixture until evenly incorporated. Spoon the batter equally into the muffin cups.
Bake in the middle of the oven for 10 minutes, or until almost firm when pressed in the centers. Immediately press 1 peanut butter cup or Rolo candy, smaller end down, into the center of each cup until flush with the surface of the brownie. Place a peanut half, if using, in the center of each peanut butter cup.
Transfer the muffin pans to a wire rack and let stand until the brownies cups are completely cooled. Gently loosen the brownie cups with the point of table knife, then remove from the pans.
Store in an airtight container for up to 4 days or freeze for up to 1 month.