If you enjoy peanut butter cups you are in for a real sweet treat. I make these on occasions in keeping them special. Very rich and satisfying filling that chocolate craving. Don't count on them lasting too long. Makes 2 dozen. I mix my brownies from scratch but you certainly could use the family size brownie mix.
Preheat oven 350. Line 12 muffin cups with paper liners.
BROWNIE BASE: In large bowl mix brownie base ingredients: butter, sugar, and water. Add the eggs and vanilla stirring to combine. Combine dry ingredients and stir additions into the batter until all is combined.
Fill your cupcake pan (liners in place) with a rounded Tablespoon of the brownie batter. You want to adjust this amount leaving enough batter to bake 24 cupcakes. Bake 10 minutes.
Remove pans from oven and place on wire racks. I use a rounded measuring Tablespoon pressing to create indents in the still warm brownies. Move onto your second batch of 12 paper lined cupcake brownies. Repeat the cooling step and create the rounded indentation in each. Work in a continued pattern and make the filling next.
FILLING - Take a small mixing bowl and combine all of the ingredients. Mix by hand adding more powdered sugar if necessary while creating a peanut butter filling that leaves the sides of the bowl. After the brownies are cooled enough to handle take a rounded teaspoon of the filling and place on top of the brownie indentations.
TOPPING: I use the canned evaporated milk (not condensed sweetened) placing it in a 1-quart sauce pan. Heating the pan slowly stir in the chocolate chips and peanut butter until combined well. It will remain glossy and begin clotting together resembling pudding without boiling. I use a wooden spoon to stir the topping and then take a spoon full and slowly drip it on top of the peanut butter filling.
Refrigerate these bundles of joy about 10-15 minutes and serve whenever. These never last more than 2 days in my house while many are taken home for later snacking by visiting family.