Peanut Butter Brownie Bites

• FOR THE BROWNIES:
• 1/2 cups Unsalted Butter, melted
• 1 cup Sugar
• 3/4 cups Unsweetened Cocoa Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Vanilla Extract
• 2 Large Eggs
• 1/2 cups Flour
• 2 Tablespoons Toffee Bits
• FOR THE BUTTERCREAM:
• 1/4 cups Unsalted Butter, Softened
• 1/4 cups Creamy Peanut Butter
• 1-1/2 cup Powdered Sugar
• 1/4 teaspoons Vanilla Extract
• 1/2 Tablespoons Low Fat Milk

1. Preheat oven to 325u0b0F and spray two 12-cup mini muffin pans with nonstick spray. Set aside.
2. Place melted butter, sugar, cocoa powder and salt in a large bowl and stir the mixture until combined. The texture will appear granular at this point. Stir in vanilla. Then add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes.
3. Fill each muffin cup with a slightly rounded tablespoon of batter. Then sprinkle 1/4 teaspoon of toffee bits over each brownie. Bake for 12 to 14 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Then remove from the oven and cool bites completely in the pans on a wire rack. Then chill in the refrigerator 1 hour. Use an offset spatula to pop bites out of pan.
4. To make the buttercream, beat butter and peanut butter in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low, then gradually add powdered sugar and beat until smooth. Add vanilla and milk; beat on medium speed until airy.
5. Fit a pastry bag with a round tip and put the buttercream into the bag. Pipe a spiral of buttercream onto the top of each brownie bite.
6. Store leftover bites in an airtight container at room temperature up to 2 days.

unsalted butter, sugar, ube, ubc, ubc, eggs, flour, toffee, ubc, ubc, powdered sugar, ubc, low fat milk

Taken from tastykitchen.com/recipes/desserts/peanut-butter-brownie-bites-2/ (may not work)