3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter
-Preheat oven to 350 degrees. Spray or grease 12 muffin cups.
-In a medium sized microwave-safe bowl (or if you don't own a microwave you can put ingredients in a tin bowl over a pot of boiling water) combine sugar, softened butter, and water.
-Microwave on high for about 45 seconds or until butter is melted.
-Stir in 3/4 cup semi-sweet chocolate chips until melted.
-Stir in egg and vanilla extract, mix well.
-Add flour and baking soda, stir until combined.
-Allow the batter to cool to room temperature (doesn’t take very long), then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips.
-Spoon batter evenly into muffin cups.
-Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet.
-After brownies are out of the oven, wait for centers to fall. This will happen upon cooling (if they don't fall you can tap the centers with the back of a teaspoon to make a hole for the peanut butter)
-Melt peanut butter.
-While brownies are still warm spoon about a tablespoon full of peanut butter into the center of each brownie.
-Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips.
-Cool completely in pan.