3 oz. unsweetened chocolate
1/2 cup butter
3 eggs, lightly beaten
1 1/2 cups sugar
1 teaspoon vanilla
2 tablespoons hot water
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Prepare the filling (see the recipe below).
Preheat the oven to 350 degrees. Melt the chocolate and butter together in a small saucepan over very low heat. Let cool. In a large bowl, beat the eggs and butter until light. Add the eggs, water and vanilla and beat until well blended. Add the cooled chocolate mixture, beating until well blended. In a small bowl, stir together the flour, baking powder, and salt and stir into the chocolate mixture until just blended.
Line 20 mini muffin cups with paper liners and spoon enough batter into each muffin cup to fill one-fourth full. Evenly divide the filling between all the muffin cups. Fill with the remaining brownie batter. Bake 350 degrees for about 18 minutes, or until brownies are just set when pressed with your finger tip. Cool. Frost the tops of the brownie cups (see the recipe below).
Filling
6 tablespoons peanut butter
3 tablespoons brown sugar
1 tablespoon flour
Mix together until smooth.
White Chocolate Icing
4 oz white chocolate
2 tablespoons butter
1 1/4 cups powdered sugar
1 teaspoon vanilla
hot water, enough to reach desired spreading consistency
Melt together the white chocolate and butter in a saucepan over very low heat. Stir in the powdered sugar, vanilla and hot water, stirring until smooth. Spread icing over cooled brownie cups. Let set.