Caramel Mini Brownie Cups

This recipe is from The All-American Cookie Book by Nancy Baggett. (An amazing cookbook with tons of tips and trouble-shooting solutions along with fabulous recipes.) I love caramel and couldn't resist trying a brownie that incorporates Rolo candies. You can also use Reese's peanut butter cups!Preparation:

1. Several hours ahead- unwrap the candy and put it in the refrigerator to chill.
   
2. Preheat oven to 350-degrees.
3. Spray mini muffin pan with cooking spray or lightly grease. (makes 24)

You will need:

• 5 Tablespoons unsalted butter, cut into chunks
• 2 oz unsweetened chocolate, chopped
• 1 oz semisweet chocolate, chopped
• 2/3 cup sugar
• 2/3 cup all purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla
• 24 Rolo candies, unwrapped and chilled

Some advice: use good chocolate if you want the brownies to taste good. Got everything? Let's start.
1. Melt the butter and chocolates. I put a stainless steel bowl over simmering water for a makeshift double boiler. You can use the microwave if you prefer. With chocolate the key is to go slow and stir frequently. If using the microwave, remove before chocolate is completely melted and stir to finish the job.2. Add 2/3 cup sugar and stir well. Let cool slightly.

3. In a small bowl mix together 2/3 cup flour, 1/4 tsp salt, and 1/4 tsp baking soda. Set this aside.

4. Now the chocolate mixture should be barely warm. Beat in the egg, then add 1 tsp vanilla. Stir until mixture is smooth and shiny.

5. Add in the flour mixture and stir until incorporated.

6. Spoon the batter into the mini muffin cups. (A mini scoop makes it so easy and neat.)

7. Bake in the middle of the oven for 10-14 minutes. You want the brownies to be almost firm in the middle.

8. Immediately press 1 candy into the center of the brownie until it's flush with the surface.
9. Put muffin pan on a wire rack and leave them alone until totally cool. I know it's hard, but find something useful to do. Read a book. Do laundry. Take a nap. Go for a walk.10. Remove from pan and enjoy! Yum! (Warning = be sure you have milk in the house)

Variations:

• Use mini Reese's peanut butter cups instead of Rolos.
• Add 2 Tablespoons smooth peanut butter to the batter with the egg in step #4.

Trader Joe's Mini Peanut Butter Cup Cookies

I noticed these dangerous looking candies at Trader Joe's many months ago. My substantial will power prevented me from buying these particular candies because I knew that without wrappers to peel off these would go in my mouth by the handful.


Recently I thought of the perfect excuse. Infinitely more acceptable than swallowing them by the handful. These tiny peanut butter cups seem to be just about the same size as chocolate chips. Of course I couldn't stop thinking about cookies full of these tasty sweets.


Here are the results:
I used my standard chocolate chip cookie recipe.
Mix until creamy:

• 1 cup butter (room temperature- but not too soft)
• 3/4 cup brown sugar
• 3/4 cup sugar

Add, mix after each addition:

• 2 eggs (room temperature)
• 1 tsp vanilla

In a separate bowl mix:

• 2 1/4 cup all purpose flour
• 1 tsp salt
• 1 tsp baking soda

Add flour mixture to butter mixture a little at a time.
Finally, add the peanut butter cups (or chocolate chips). If you use your electric mixer for the batter, I recommend not using it when you add the chocolate. It just smashes them up.

Bake in preheated 350-degree oven for 9-10 minutes. Enjoy!