It’s crazy, but a lot of ideas come to me when I am in bed getting ready to sleep. When that happens I have to get up and write my ideas down. A lot of people love brownies, peanut butter and pretzels so why not incorporate everything together. I love things that come with a sweetness, but also that little pinch of saltness. It just works like a dream. I hope you enjoy it as much as I did.
makes 12 cupcakes
1/2 cup (1 stick) unsalted butter, melt in microwave
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 Tbsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
3/4 cup all-purpose flour
Preheat oven to 350 degrees. grease the tin muffin pans.
Melt butter in the microwave in a large safe bowl. Mix in sugar and stir until smooth. Whisk in the vanilla and eggs. In a separate medium bowl, mix together the salt, baking powder, cocoa powder, and flour. Slowly add to the dry ingredients and whisk.
Fill the muffin tins ( I used an ice cream scooper) fill about half way or so. Bake for about 8-10 minute (you can use a toothpick to check if it comes up dry then your good to go). Allow to cool completely before filling.
5 Tablespoons of unsalted butter, room temperature
1 cup creamy peanut butter ( you can use chunky if you would like)
1 cup powdered sugar
While the brownies are cooling, prepare the topping. Beat the butter and peanut butter with a mixer at medium speed until blended. Reduce the speed to low and gradually beat in the powdered sugar. Increase the speed to high and beat for 3 minutes, until smooth and fluffy.
Using a small knife and cut a little circle around the brownie cup. I used a sandwich bag and filled it with the filling and cut the tip of the bag so it would be easier for filling the cups. You can put as much or as little topping as you would like. Top it with some crumbled pretzels sticks. Enjoy!