I wanted to make something simple that traveled well for Thanksgiving, so I decided these little brownie bites were a good solution. These were simple to make, the biggest pain was finding the muffin tins at the store. I went to Rainbow, Target and Michael's before I finally found them at Lund's. Also, I would suggest not using a brownie mix with chocolate chips in it as it makes it difficult to put the peanut butter cups in the brownie mix. Everyone at Thanksgiving loved them, so they may end up being a go to dessert in the future.
Note: Your Reese's Peanut Butter Cups don't have to be frozen, but they're less likely to turn into a melty, gooey mess if you freeze them ahead of time. Also, they're easier to unwrap!
1 box brownie mix
eggs, water, and vegetable oil (in the amounts listed on your brownie package)
25-30 mini Reeses cups, frozen, then unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins
Preheat oven to 350 degrees. Place approximately 30 foil liners on baking sheet.
Combine brownie mix, eggs, water and oil. Stir with spoon until well blended. (about 50 strokes)
Fill each liner with 1-2 tablespoons of batter. You want them to be about 3/4 of the way full.
Push a peanut butter cup into the center of each "brownie cupcake."
Bake for 15 minutes and remove from oven.
Cool 5-10 minutes in pan and then move to cooling rack to cool completely.
Source: Heather Drive