Tuesday, April 17, 2012

{recipe} tagalong brownies.

remember how awhile back i promised you, i was going to attempt to back a spin on the traditional girl scout cookie here, well it took my searching, but i found the perfect, easy recipe to fulfill your girl scout cookie craving year round. thanks to kris over at young married chic for coming up with the perfect semi-homemade recipe.

these tagalong brownies are the perfect combination of peanut butter (yumm), short bread and chocolate all in one bite-sized morsel. i dare you to just eat one. enjoy!

{photo and recipe courtesy of young married chic}
Tagalong Brownies.

Shortbread Crust
1 cup of all purpose flour
1/4 cup of sugar
1/2 cup of butter, softened to room temperature
One Box of your favorite brownie mix and required ingredients indicated on box (I went with Duncan Hines)
1/2 cup of peanut butter
Shortbread for the “brownie crust” (recipe above)
1. Preheat oven to 350 degrees F (175 degrees C).

2. In a bowl combine the flour and sugar, cut in the butter using a fork until the mixture is crumbly.
3. Spray an unlined cupcake pan with cooking spray and place about 2 tbsp of shortbread into the bottom of each tin.
4. Press down with fingers, until the shortbread covers the bottom of the circle of each tin. Prick each with a fork, to prevent rising, and pre-bake for 5 minutes. Until shortbread is just lightly browned.
5. Remove slightly baked shortbread from the oven and top with 1 tsp of peanut butter, set aside and allow to melt while making the brownie portion of the recipe.

6. Mix the brownie batter according to the box instructions.

7.  Using an ice cream scoop (mine equals about two tablespoons), drop brownie batter overtop of the peanut butter on the shortbread- about 3/4 of the way full. It will be a ball on top- but will melt as the brownie cooks.

8. Bake brownies for 30 minutes at 350 degrees, until tops spring back when touched.

9. Remove from oven and allow to cool for five minutes before removing from cupcake tins.


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