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.

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Yield: 24

Whole Wheat Brownie and Peanut Butter Cups

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A healthier brownie cupcake with a peanut butter filling.

Ingredients

• 1 cup melted butter
• 1 1/2 cup sucanat or sugar
• 1/2 cup cocoa powder
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1/2 cup natural peanut butter
• 2 Tablespoons honey

Instructions

2. In a medium bowl, stir together butter, sucanat/sugar, and cocoa.
3. Stir in eggs and vanilla.
4. Thoroughly mix in flour until batter is smooth.
5. Scoop batter in to 24 paper lined muffin tins, filling each one about 1/3 full (about 1 1/2 teaspoons of batter).
6. In a small bowl, mix together peanut butter and honey.
7. Spoon 1/4 teaspoon of peanut butter mixture in to center of each brownie cup.
8. Bake in 350 degree oven for about 10 minutes or until set.