Brownie Thumbprints start with a simple boxed brownie mix baked in mini muffin cups. While they’re still warm, press a little well in the center and fill it with warm peanut butter, then top with mini chocolate chips and crushed peanuts. They’re bite-size, easy and perfect for a cookie tray or potluck.
American |
Muffin Tin Recipes |
Potluck |
Vegetarian |
Desserts
Brownie Thumbprints
Nutritional Information
Calories
211
Fats
12.6 g
Protein
3.9 g
Carbs
22.4 g
Ingredients
- 1 box brownie mix
- 1/2 cup semi-sweet mini chocolate chips
- 3/4 cup creamy peanut butter
- 1/4 cup crushed lightly salted peanuts
Directions
1
Preheat oven to 350F.
2
Line mini muffin cups with paper liners.
3
Prepare the brownie mix according to package instructions.
4
Spoon about 1 tablespoon of brownie batter into each lined muffin cup.
5
Bake approximately 15 minutes or until a toothpick comes out slightly wet.
6
Let the brownies cool in the pan on a wire rack for 10 minutes.
7
Remove the brownies from the pan and place on a baking sheet or serving platter.
8
Using the back of a melon baller, press a divot into the center of each brownie.
9
Microwave the peanut butter for 30 to 45 seconds, then stir.
10
Spoon warm peanut butter into each brownie divot.
11
Top with chocolate chips and crushed peanuts.
Recipe adapted from bakedperfection.com
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