Chocolate Peanut Butter Cup Brownies

Recipe by: Denise Sawyer, Wholesome Mommy

Make This Recipe

4 Eggland's Best Eggs (large)
1 cup honey granules
1 cup sucanat {or brown sugar}
2 sticks of salted organic, pastured butter, melted
1 1/4 cup cocoa
2 teaspoons vanilla
1/2 cup whole wheat flour {I used fresh milled flour – if using fresh milled flour use 1 cup}{you can also use all purpose flour here}
Miniature Peanut Butter Cups
1/2 bag of peanut butter morsels
3 tablespoons of heavy whipping cream

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Preheat oven to 300°F.
Beat the eggs until fluffy.
Sift the two sugars and add them in. Mix.
Sift in the cocoa and the flour and then add the butter and vanilla. Mix to combine.
Spoon the batter into buttered regular sized muffin tins. Fill the tins 1/3 full.
Push one miniature Peanut Butter Cup into each muffin cup.
Spoon more brownie batter over the candy, filling the muffin cups about 2/3 full.
Bake for 20 to 25 minutes.
Let them cool to room temperature and pop them out with a butter knife.
In the microwave on half power, melt the peanut butter chips with the cream in a bowl for one minute.
Continue cooking one minute at a time and stirring until they are melted.
Spoon the melted peanut butter chips on top of the brownies cupcakes.