We’ve taken a look at the best thing ever (also known as peanut butter cups) and gone one step further, replacing the chocolate candy bottom with a mini brownie. You’ll realize what a brilliant idea it was when you get your fingers on (and sink your teeth into) the resulting chewy, super rich goodness! Recipe and photo from Vegan Finger Foods: More Than 100 Crowd-Pleasing Recipes for Bite-Size Eats Everyone Will Love by Celine Steen and Tamasin Noyes. Published by Fair Winds Press @2014. Reprinted by permission.
Brownie Nut Butter Cups
For the brownies
- Nonstick cooking spray
- 4 ounces vegan chocolate chopped
- 3 tablespoons solid coconut oil
- 1 ⁄2 cup blended soft silken tofu or plain vegan yogurt
- 1 cup light brown sugar not packed
- 1 ⁄2 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1 1 ⁄4 cups whole wheat pastry flour
For the filling
- 3 ⁄4 cup creamy natural almond or peanut butter at room temperature
- 3 tablespoons powdered sugar
- Pinch fine sea salt
- 2 ounces vegan chocolate chopped
- To make the brownies: Preheat the oven to 350°F. Lightly coat thirty-four cups of two mini muffin pans with cooking spray.
- Place the chocolate and oil in a microwave-safe bowl, and heat in 1-minute increments, until the chocolate is melted and can be easily stirred. (Alternatively, place the chocolate and oil in a small saucepan and slowly warm over low heat until melted.)
- In a medium-size bowl, combine the melted chocolate with the tofu, brown sugar, salt, and vanilla. Sift the flour on top, and stir until well combined.
- Place about 21⁄2 teaspoons brownie batter per cup, filling each cup two-thirds full.
- Bake for 12 minutes. The brownies will look a little wet, and will slightly collapse while cooling; this will create the indentation for the filling. If your brownies don’t collapse within a few minutes, use the curved back of a 1⁄2 teaspoon to indent.
- Let cool in the pans on a wire rack, then refrigerate for 45 minutes, to easily remove from the pans. In the meantime, prepare the filling.
- To make the filling: Combine the nut butter with the powdered sugar and salt in a small bowl. If your nut butter is on the thin side, add a little extra powdered sugar to thicken. Set aside.
- Remove the chilled cups from the pans, and place 1 teaspoon filling per indentation. Sprinkle a tiny handful of chocolate on top, pressing down slightly. Serve chilled. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week.
- Enjoy more vegan chocolate desserts.
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