Reese’s Brownie Muffins

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makes: 15 large muffins
time: 1 hour and 30 minutes
equipment: mixer, muffin pans, scoop, butter knife, microwavable bowl

ingredients:

• Brownies:
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups light brown sugar, packed
  • 1 cup salted butter, melted
  • 4 large eggs
  • 1 egg yolk from a large egg
  • 6 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoons baking powder
  • a dash of salt
• Peanut Butter Topping:
  • 1/4 cup butter, room temperature
  • 3/4 cup creamy peanut butter
  • 1 cup powdered (confectioners) sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
• Chocolate Glaze:
  • 1 cup semi-sweet morsels
  • 5 tablespoons butter
  • a bag of mini Reese’s cups

directions:

• For Brownies:
  • preheat oven to 350F
  • grease muffin pan(s)
  • in a bowl – combine granulated sugar, brown sugar, and melted butter; beat until thoroughly mixed
  • add the eggs with yolks one by one until completely mixed and then add egg yolk
  • add milk and vanilla extract
  • in a separate bowl, mix together flour, cocoa powder, baking powder, and a dash of salt
  • slowly add dry ingredients into the bowl with wet ingredients while constantly mixing
  • using a scoop (I used an ice cream scoop), put the batter into the greased muffin tin
  • bake for 20 minutes; check muffins using a toothpick
    • if the toothpick does not come out clean, bake another 5 minutes, then repeat the toothpick trick; you want that toothpick to come out clean
  • allow the muffins to cool for 30 minutes before putting on the toppings
• For peanut butter topping:
  • mix together butter and peanut butter
  • add powdered sugar, vanilla, and milk
  • mix until smooth
  • using a butter knife, frost the top of the muffins
  • place muffins in the fridge until you are finished making the chocolate glaze
• For chocolate glaze:
  • put the chocolate chip morsels and butter into a microwave safe bowl
  • microwave for 20 seconds then stir; repeat until all morsels are melted and the glaze is smooth
  • let chocolate glaze cool for 1-2 minutes before applying
  • spread on top of the peanut butter frosted muffins
  • place muffins in the fridge so the chocolate hardens
• chop the mini Reeses into quarters (use as many mini Reese’s cups as you desire)
• top the peanut butter and chocolate topped muffins with chopped Reese’s

ENJOY!
-The Martin’s Kitchen –