Briana is a baker. She is known best for her baking. She bakes for recitals, bakes for fun, bakes to share. She even takes her baking to work! This is where the name “Slutty” Brownies evolved for this recipe.
After taking these to work- I’m pretty sure that they’re called slutty b/c they’re involved in a “three-way” and it’s like an orgy of yummy sugary goodness going on…
Pre-heat oven to 350 degrees.
To start- Make chocolate chip cookie dough.
I scooped about 1 TBL in each of 36 non-stick sprayed baking liners.
There was leftover cookie dough that I froze for later…
I smoothed out the cookie dough to flatten with the bottom of a liquid measuring cup. (You could buy “pre-made” cookie dough- but I have an attitude about that. It’s WAY too expensive for the little amount that they give you and it’s not difficult or time consuming to make your own. If you don’t want “all” of the cookie dough right away, it even freezes well for later.)
Then, I used Boyer brand peanut butter cups. Everyone has heard of Reeses, but even though Boyer is “nationwide” they’re usually more known for their awesome “mallow cups” than for their peanut butter “smoothies”.
Boyer makes peanut butter cups in milk chocolate, but they also make “smoothies” which are peanut butter cups surrounded with BUTTERSCOTCH. Yeah, yummy goodness…
SO- as an experiment- I used half chocolate covered peanut butter cups, and half butterscotch covered peanut butter cups. Remove wrappers and place one in each baking liner on top of smoothed cookie dough.
Then, make your favorite brownie batter. I suggest the ultimate fudge espresso brownie mix w/out the coffee added. If you’re in a pinch and don’t have time to make the batter, you can use a mix- Betty Crocker makes a container that you just add a little water to and shake and pour. If you use that- you’ll need at least two containers.
Pour into baking liners to cover the peanut butter cups.
Bake for approximately 30 minutes or until brownie batter is done.
Store these in an airtight container…