Snickers Brookie Muffins

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     I’m back from my unintentional holiday hiatus from blogging.  Now that it’s 2014, and things have settled down, I felt inspired to snap my 50mm prime back on my camera and photograph these little treats.  I hope all of your holidays were lovely and blessed!

     Well, I finally did it!  I finally made brookie muffins!  I can’t believe I’ve waited this long to make these.  I mean, brownies and cookies in the same dessert?  Come on!  What have I been waiting for?  To make the brookies even more fun (and tasty), the cookie dough isn’t just chocolate chip cookie dough, but peanut butter chip and chocolate chip cookie dough.  For an extra twist, I chopped up Snickers I had in the pantry and threw those in the middle of the muffins.  Ahh, bliss!

     You might have some cookie dough left over.  If you do, you can bake up a tray of cookies (Yay!  Another pan to wash!), or wrap up the dough and put it in the refrigerator or the freezer for a small cookie dough emergency.  When I made these, I made the full amount of cookie dough from the original recipe and had a lot left over.  For this post, I roughly halved the original recipe.

     (Oh, if you’re wondering why there are flecks of espresso in the cookie part of the muffin in the picture, it’s because I originally added the espresso to the cookie dough.  I think it would be better in the brownie batter, though, which is why I switched it in my recipe.)

For the cookies:

1 stick unsalted butter, softened

½ cup granulated sugar

¼ cup brown sugar

1 large egg

½ tbs. pure vanilla extract

1 cup all-purpose flour

½ tsp. baking soda

½ tsp. salt

5 ounces (half a bag) peanut butter chips

6 ounces (half a bag) mini or regular semisweet chocolate chips

9 snack-size Snickers

For the brownies:

1 box Pillsbury family size brownie mix

½ tbs. espresso powder

½ cup oil

¼ cup water

2 eggs

  Preheat the oven to 350˚ (I had the oven a little below 325˚, probably around 315˚.)  Grease two muffins pans with shortening and set aside.  Halve Snickers lengthwise and then quarter widthwise (You’ll end up with eight small-ish Snickers chunks.)  Prepare the brownie batter according to the box’s directions, except for adding ½ tbs. of instant espresso powder to the batter.

     In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until lightened in color and fluffy, about three minutes.  Add the egg and vanilla and mix well.  In a separate bowl, whisk together the flour, baking soda, and salt.  Add the dry ingredients in two additions to the mixer, mixing until just combined.  Add the chocolate and the peanut butter chips to the dough and combine.

       Fill each well of the muffin tin about halfway up the sides with brownie batter (I filled each well with a 1 ½ tbs. cookie scoop full of batter)  Place three Snickers chunks in the center of each well on top of the brownie batter.  Scoop a rounded tablespoon of cookie dough, roll into a ball, and then flatten the dough into a disc between your palms.  Lay the disc over the top of the brownie batter.  Repeat until the entire pan is finished.

     Pop the muffin pan into the oven for twelve to fifteen minutes, rotating halfway through.  The brookie muffins are done when the cookie dough is golden brown around the edges yet has a hint of softness in the middle.  Let the brookies cool completely before trying to remove them from the pan.  The centers may collapse inward as the muffins cool.

     Once the brookie muffins are cooled, use the thin edge of a silicone spatula to work around the edges and loosen the muffins.  After the muffins are loosened, slip the edge of the spatula down to the bottom of the pan and gently try to pop the muffins out of the pan.  If they continue to stick, just keep working around the edge with the spatula.  Sometimes the muffins split in half.  That’s okay.  Just set the top back on the bottom; it will still be delicious.  You can even use those split muffins to make ice cream sandwiches.

     If you want to serve this warm with ice cream, I would suggest under-baking the muffins a little so that the middle is soft and gooey.  Then, scoop the muffin out of the pan (It will probably fall apart.), top with a scoop of vanilla ice cream, and drizzle with hot fudge.

 Adapted from Blue-Eyed Bakers

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