I am so sorry that I created this recipe.
I am very fortunate to have a love for creating sweet things that isn't accompanied by a love of eating them. But this......
I was daydreaming over a cup of coffee about baking (I call it foodtasizing) because it is a little bit rainy- which means I have an overwhelming urge to stick something in an oven. And somehow I started thinking about how much I love peanut butter and crackers. I started thinking, man if I could figure out a dessert that combined Ritz crackers and peanut butter- well that would be one hell of a treat.
Foodtasizing can be dangerous- when you have a beach vacation right around the corner.
Feel free to join me tomorrow in doing a massive amount of squats to balance out today's peanut-butter- carb fest.
Ritz Bottom Peanut Butter Brownie Cups
An L.A. Walter Original Recipe
- 1/2 cup unsalted butter- softened
- 1 cup white granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 6 tablespoons unsweetened cocoa
- 1/2 cup all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Approx. 1/4 cup creamy peanut butter
- 12 Ritz crackers
Preheat oven to 350 degrees F. Spray a 12- count muffin tin with bakers spray(nonstick cooking spray with flour)- Or lightly grease and dust with flour.
Cream the butter and sugar until light and fluffy. Mix in the vanilla, eggs, and cocoa until just combined. Gradually stir in the flour, baking soda, and salt. Do not overmix.
Put one cracker in the bottom of each muffin cup. Divide the brownie batter evenly among the muffin cups. Bake for 15-17 minutes, until brownies are set. Don't overbake, these will be a chewy brownie and a toothpick inserted in the center should come out slightly wet.
While the brownies are still warm top with about a teaspoon each of the peanut butter. The tops of mine caved in, but if yours don't you can tap them gently with a spoon to make a little well.
Remove carefully from muffin tin and allow to cool. Or eat them warm like me because you couldn't resist gooey peanut butter!