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Total Time
45mins
Prep 10 mins
Cook 35 mins

These can be made ahead. Store in an airtight container, chilled, up to 2 days. Bring to room temperature before serving. These make 24 peanut-butter filled mini-cupcakes.

Ingredients Nutrition

Directions

  1. Make filling: Beat together all ingredients in a large bowl on high speed until combined well; set aside.
  2. Make brownie batter: Preheat oven to 350 degrees and arrange rack in center.
  3. Line 1 (24-cup) mini muffin pan with baking cups.
  4. Heat together butter and chocolate in a medium saucepan over moderately low heat; stirring, until melted.
  5. Remove from heat; stir in sugars and extract until combined well.
  6. Add eggs, 1 at a time, stirring vigorously after each addition, until combined well.
  7. Add flour and salt; stir until just combined.
  8. Divide batter among baking cups.
  9. Spoon filling into a small pastry bag fitted with a 1/4-inch plain tip.
  10. With tip slightly inserted into center of batter, pipe about 1 teaspoon filling into batter in each cup, allowing a small amount to show on tops.
  11. Sprinkle with nuts.
  12. Bake until brownies are puffed and set, 12-15 minutes.
  13. Transfer pan to rack and let cool 5 minutes.
  14. Remove brownies from pan and place on rack to cool completely.