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.