brownie peanut butter cups

I know.

You've been in a dither all week, wondering how the progressive dinner went and what I made for dessert.

Let me just tell you, I availed myself of the opportunity to try a bunch of recipes from one of my favorite food porn blogs -- Bake or Break, and I baked.

And baked.

I used:

2 whole pounds of butter

18 eggs

and 11 ounces of cream cheese

And a bunch of flour and sugar, that sort of thing.

Knowing that, you know it had to be good -- in a very Paula Dean way, ya'll.

The one bad part?

I put one of the desserts (Vanilla Bean Cheesecake Squares) in my fridge downstairs and forgot about it.

And then I was going to take them to my Book Group Brunch today, and I forgot them again.

Either they don't think they want to be eaten, or it's a sign that they are horrible.

Anyway, here is the official dessert menu:

Vanilla Bean Cheesecake Squares (almost)

White Chocolate Macadamia Nut Blonde Brownies (only so-so)

Supernatural Brownies (so ultra yummy)

Raspberry Almond Tarts (ugly, but yummo -- even though my nephew said they tasted like Pop-Tarts. He can't help it. His Dad lives in Ketchup infamy.)

Lemon Bread (so good)

Pear Bread (surprisingly tasty)

and last, but not least:

Brownie Peanut Butter Cups (amazingly good, and impressive looking).

If my brother-in-law Bill were here, he would have taken a picture of the line-up. But he wasn't, and I forgot. (Bill is studying to be an attorney, but really he should be a food photographer. I think it is his calling in life.)

Here's the recipe for Good Food Friday:

Amaze Your Guests With Brownie Peanut Butter Cups

3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 tablespoon water
3/4 cup semi-sweet chocolate chips
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter

Preheat oven to 350 . Spray or grease 12 muffin cups.
In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

As I said, these look cool, but are surprisingly easy. And very rich and delicious. At least three of my nieces/nephews hid some of these in napkins and took them home with them.

And Jeanne, I would love you to share your yummy dessert with me! Please!

brownie picture by bake or break