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Hershey’s CHIPITS Baker of the Week

Hershey’s CHIPITS Baker of the Week

Baking during the holidays can be intimidating especially if you consider yourself a non-baker. With Hersey’s CHIPITS Baker of the Week challenge, they’ve created decadent dessert recipes that don’t require substantial kitchen skills so everyone can get in on the fun. Every week their followers are challenged to recreate the Recipe of the Week for the chance to win baking prize packs and own bragging rights as the Baker of the Week!

For this week’s challenge, Lisa has transformed the CHIPITS Ultimate Chocolate Brownies into Mini Peanut Butter Marshmallow Brownie Cups. Are you up to the test? Learn more here!

Bite Me Bit

"There is nothing better than a friend, unless it is a friend with chocolate."

-Linda Grayson

Ingredients

CHIPITS Ultimate Chocolate Brownies

3/4 cup HERSHEY'S Cocoa (175 mL)
1/2 tsp baking soda (2 mL)
2/3 cup butter or margarine, melted and divided (150 mL)
1/2 cup boiling water (125 mL)
2 cups sugar (500 mL)
2 eggs
1 1/3 cups all-purpose flour (325 mL)
1 tsp vanilla extract (5 mL)
1/4 tsp salt (1 mL)
1 cup CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (250 mL)

Peanut Butter Marshmallow Filling

1 cup marshmallow fluff
2/3 cup peanut butter
½ cup butter, softened
pinch kosher salt
2 cups icing sugar
2 tbsp milk
½ tsp vanilla extract

Chopped roasted peanuts, to garnish
HERSHEY’s Special Dark Chocolate Chips, melted to drizzle

Directions

1) Preheat oven to 350f.

2) Spray 2, 24-cup mini muffin pans with non-stick cooking spray set aside. Spray the bottom of a third mini muffin pan with non-stick cooking spray. It will be used to press into the brownies to create the shape.

3) Prepare CHIPITS Ultimate Chocolate Brownie recipe according to directions here. Fill each muffin cup 2/3 full with the brownie batter. Bake for 12 minutes and remove from oven immediately pressing the third muffin tin to create a cup shape. Let cool in the pan for easier removal about 20 minutes.

4) While the brownie cups cool, prepare the peanut butter marshmallow filling. Using an electric mixer, combine marshmallow fluff, peanut butter and butter on medium speed until blended well. On low speed add the salt, icing sugar, milk and vanilla extract. Increase speed to medium and mix until creamy.

5) Once brownie cups have cooled, the filling can be spooned or piped into each cup. Top with chopped roasted peanuts and drizzle with melted dark chocolate.


*Yield 48 Mini Peanut Butter Marshmallow Brownie Cups

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