Peanut Butter Chip Brownie Cups

I was asked to make a dessert with peanut butter and chocolate, and this is one I ended up making. Basically it is a rich chocolate brownie batter with peanut butter chips stirred into it baked in muffin tins. These are sweet, rich, and delicious. The only problem was I baked them a tad too long. If I had taken them out two minutes earlier, they would have been moister and a bit more like brownies. But they still tasted just great, despite a little overbaking!

Peanut Butter Chip Brownie Cups
1 cup butter or hard margarine, melted
2 cups granulated (white) sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup unsweetened cocoa powder
1 3/4 cups all-purpose (plain) flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cup peanut butter chips
+ 1/3 cup for topping

Preheat oven to 350◦F. Line muffin tins with paper liners.
In a large bowl  mix the butter, sugar, and vanilla. Beat in the eggs. Beat in cocoa. Add flour, baking powder, and salt, mix well. Stir in chips. 
Divide batter evenly among muffin cups. Bake for about 25 minutes until firm. Do not overbake!
The original recipe called to press 5-6 of the remaining chips into each brownie, but I did this before baking to ensure they stuck. It does make the topping look a little nicer. Original recipe called for 18, but I got 20 fairly large.These would probably be nice as mini cupcakes too, if you have enough mini muffin tins. Recipe comes from my giant Hershey's binder.

West Side Publishing. "P.B. Chips Brownie Cups." Recipe. Hershey's Classic Recipes, Lincolnwood Illinois: Publications International, Limited, 2009. 140.