Peanut Butter Brownie Explosion Bites With chocolate drizzle
Buckeye fan? Imagine combining that soft peanut buttery goodness with a fudgy brownie and the soft melty insides of chocolate lava cake. Yeah baby!
Ingredients
- 12 tablespoons unsalted butter, divided and room temperature
- 1 cup sugar
- 2 tablespoons warm water
- 1–2 teaspoons espresso powder (optional)
- 2 large eggs
- 2 teaspoons vanilla extract
- 11 ounces bittersweet chocolate, divided
- 1½ tablespoons coconut oil, divided
- ⅔ cup all-purpose flour
- 1 tablespoon cocoa powder
- ¼ teaspoon salt
- 1 cup peanut butter
- ½ cup powdered sugar
- Hershey’s Kisses®
Directions
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Preheat oven to 350 degrees and grease a mini muffin pan well.
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Combine the 8 tablespoons of butter with the sugar. Add the warm water and espresso powder. Mix well.
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Crack 2 eggs into the mixture along with the vanilla. Melt 7 ounces of chocolate with the coconut oil. Stir into the mixture, and slowly add the three dry ingredients.
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Pour the batter into the muffin pan and bake for 14 minutes.
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While waiting, mix the peanut butter, 4 tablespoons of butter, plus the powdered sugar into a thick, sticky dough.
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When the brownies are done, let cool briefly, then remove from pan. Insert a chocolate into the center of each muffin. Spoon about a tablespoon of the peanut butter dough on top.
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For the chocolate drizzle, melt 4 ounces of chocolate with ½ tablespoon coconut oil. Place in a plastic baggie, snip the end, and drizzle.
