Tuesday, August 21, 2007

Chocolate and Laundry

A night at home and piles upon piles of laundry to do. I don't think that laundry is ever a chore that you can fully say "I'm done!" and walk away. Sadly, no matter how much I wash, there is always twice as much spilling out of the basket. Now I wish I had taken bathrooms when Josh and I first divied up chores.

In amongst the sorting and folding, I felt like chocolate last night. Well I felt like baking and the chocolate craving followed. Here I thought we had bought so many groceries and yet I found myself with very little cocoa and flour and no chocolate chips to be found. That made my choice of recipes quite limited so I settled on these peanut butter chip brownie cups. These are circulating throughout the blogging world but I think they actually originated on Allrecipes. I have a few versions in my files but this one seems to be the best. I would certainly use smaller muffin papers so they look prettier but Josh's office is not picky about such things. They just want to eat. The reviews were raves and I honestly don't have any suggestions to make them better. The recipe said I would end up with 16 and I had 26, I guess it depends how big you make them. Mine were 4 bites, give or take. Actually, if baked in the mini foil papers for Christmas they would be very yummy one biters, though I think the bake time would need to be played with. Also, 25 minutes was perfect, not too gooey and not too dry.


Peanut Butter Brownie Cups Makes 24
1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup cocoa
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 package Peanut Butter Baking Chips

Heat oven to 350°F (180°C). Line 24 muffin cups with paper or foil bake cups.
In large microwave-safe bowl, place butter. Microwave until melted.
Stir in sugar and vanilla. Add eggs; beat well. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in peanut butter chips.
Divide batter evenly into muffin cups; Bake 25 to 30 minutes or until surface is firm; cool completely in pan on wire rack.

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