Today is Sunday. It's gloomy, rainy, and cold. A PERFECT time to bake!
A few posts back, I told you the story of the 10,000 Chips Ahoy cookies I have in my possession. Thankfully, I'm down to about 4,000 cookies now, but for a cookie addict like myself, that's still 4,000 too many! Since they're individual wrapped, they won't go stale anytime soon, but I would like to use them up before I lose all self control.
Today, I was hankering for a good brownie. A brownie that has all the bells and whistles - moist, chewy, chocolaty, sweet, salty and peanutty. I started sifting through my cookbooks as well as the internet, but I didn't find one that said, "I'm it Baby. Make me yours!"
So I took matters into my own hands and created what I think are Ultimate Brownies.
Oh yes ladies and gentleman, these are ultimate. It has everything Mama is craving today. Throw on some Barry White, dim the lights, and close the blinds.
It's brownie time.
½ cup butter, melted
½ cup cocoa powder
1 cup granulated sugar
2 teaspoons vanilla
¾ cup flour
¼ teaspoon salt
¼ cup peanut butter
¼ cup dulce de leche sauce
1 teaspoon instant coffee granules
½ teaspoon cinnamon
½ cup mini white chocolate chips
12 chocolate chip cookies – I used Chips Ahoy
Preheat oven to 350ºF. Line a 12-cup muffin tin with foil cupcake wrappers. Place a chocolate chip cookie in the bottom of each; set aside.
Combine flour, salt, sugar, cocoa powder, cinnamon, and coffee granules into a bowl and mix well. Add eggs, melted butter, and vanilla. Mix well. Add peanut butter and dulce de leche into flour mixture and mix well. Add white chocolate chips.
Divide mix into 12 muffin cups.
Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.
Yield: 12 brownie cups.