Categories: Desserts

Ingredients

• 3/4 cup smooth peanut butter
• 6 tbsp unsalted butter, softened
• 2 large eggs
• 3/4 cup light brown sugar
• 1 tsp vanilla extract
• 1/2 cup white whole-wheat flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup dark chocolate chips

Directions

1. eheat oven to 350. Coat a 24-cup mini muffin tin with cooking spray.

2. Beat peanut butter and butter in a large bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk whole-wheat flour, cocoa, baking soda and salt in a small bowl. Mix the dry ingredients into the wet ingredients until just combined. Divide the batter among the prepared mini muffin cups and sprinkle the tops with chocolate chips.

3. Bake until a toothpick inserted in the center of a brownie comes out with just a few moist crumbs attached, 14 to 16 minutes. Let cool completely before storing, about 1 hour.

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