3/4 C sugar
1/4 C butter, softened
1 Tbsp water
1 C semisweet chocolate chips
1/2 tsp vanilla extract
1 C flour
1/4 tsp baking soda
3/4 C milk chocolate chips
1/2 C creamy peanut butter
Preheat oven to 350 F degrees.
In a microwave safe bowl, combine sugar, butter, and water.
Microwave in 45 second increments until butter is melted.
Add chocolate chips and stir until melted. If not melting entirely, stick back into microwave for a few seconds. Stir mixture until completely combined. Add egg and vanilla extract. Mix in flour and baking soda. Allow batter to cool slightly, 5-10 minutes.
Fold milk chocolate chips. Grease or line a muffin tray. Fill each tin with batter, about 3/4 full.
Bake for 14-16 minutes.
Once brownie cups are baked, remove from oven and allow to cool for 5 minutes.
If brownie centers do not cave in when cooling, use a tablespoon and gently press into the middle of each cup creating a small divot.
Microwave peanut butter until melted and creamy.
Pour 1 Tbsp peanut butter in each brownie cup center. Top with additional chocolate chips if desired.