Peanut Butter Snickers Brownies

Ingredients – Brownies

  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup melted butter
  • 1/2 cup cocoa powder
  • 2/3 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 bag of mini Snickers

Ingredients – PB Frosting

  • 1/2 stick butter, room temp.
  • 1/2 cup creamy peanut butter
  • 2 1/2 – 3 cups sifted powder sugar
  • 3 tbsp milk

Ingredients – Chocolate Frosting

  • 1/2 stick butter, room temp.
  • 1/4 cup cocoa powder
  • 2 1/2 – 3 cups sifted powdered sugar
  • 1/2 tsp vanilla
  • 1/4 cup milk

Directions

  1. Preheat oven to 350 degrees and spray muffin pan with cooking spray; set aside.
  2. In large bowl, stir together eggs, vanilla and sugar.
  3. Stir in melted butter.
  4. Sift in cocoa powder, flour, baking powder and salt.
  5. In each muffin tin, add 1/4 cup brownie batter.
  6. Press unwrapped Snickers square into each cup.
  7. Spread batter across top with spoon.
  8. Bake for 15-17 minutes until edges are set and center is not jiggly.
  9. Remove pan form oven and set on a wire cooling rack.
  10. Let brownie cups cook for at least 30 minutes in pan.
  11. When they are cool, use a butter knife to release the edges and flip pan over onto cooling rack.
  12. Carefully flip brownies over and let them cool completely before frosting. (It is all right if they look sunk in the middle.)
  13. To make PB frosting, use a medium sized mixing bowl and cream together butter and peanut butter with hand mixer.
  14. Slowly add in sifted powdered sugar and then milk. Beat until smooth. (You can add more milk or sugar depending on the consistency you prefer.)
  15. For chocolate frosting, beat butter with hand mixer in a medium sized mixing bowl until smooth.
  16. Slowly add in sifted powdered sugar and cocoa powder.
  17. Then add milk and vanilla, beating until smooth. (You can add more milk or sugar depending on the consistency you prefer.)
  18. Fit piping bag with tip.
  19. For ease, place piping bag in a glass and fold over edges so you can fill without holding it.
  20. Spread PB frosting on one side of the bag and chocolate on the other.
  21. Squeeze out the first bit of the frosting until the two flavors are combined.
  22. Pipe onto cooled brownies.

Courtesy of Cookies and Cups

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