Brownie-Peanut Butter Gems

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.

• Ready In: 45 mins
• Serves: 24

Ingredients

• For filling

• 1⁄2 cup cream cheese, whipped at room temperature
• 1⁄4 cup  reduced-fat peanut butter
• 2  tablespoons granulated sugar

• For brownies

• 24  mini  paper baking cups
• 1⁄2 cup unsalted butter, cut up
• 4  ounces bittersweet chocolate, finely chopped
• 1⁄3 cup granulated sugar
• 1⁄4 cup light brown sugar, firmly packed
• 1  teaspoon pure vanilla extract
• 2  large eggs
• 1⁄3 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄2 cup peanuts, chopped

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.