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Today is my birthday so I thought I’d post a sweet treat for tailgating. These are the perfect take anywhere, blow everyone’s socks off dessert. I took them to a Labor Day picnic and they very quickly disappeared. As an added bonus, these are made with 100% whole wheat flour! That’s my kind of brownie.
The original recipe says to bake for 20-25 minutes, but mine were overdone at 15. So I put 8 minutes — just keep checking. These are very “thin” in the cups, but they are very rich so it really is the perfect size.
Whole Wheat Brownie and Peanut Butter Cups
A healthier brownie cupcake with a peanut butter filling.
1 cup melted butter
1 1/2 cup sucanat or sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1/2 cup natural peanut butter
2 Tablespoons honey
In a medium bowl, stir together butter, sucanat/sugar, and cocoa.
Stir in eggs and vanilla.
Thoroughly mix in flour until batter is smooth.
Scoop batter in to 24 paper lined muffin tins, filling each one about 1/3 full (about 1 1/2 teaspoons of batter).
In a small bowl, mix together peanut butter and honey.
Spoon 1/4 teaspoon of peanut butter mixture in to center of each brownie cup.
Bake in 350 degree oven for about 10 minutes or until set.
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