Chocolate and peanut butter might be the best flavor combination – ever. And, with the beginning of school on the horizon, which means packing lunch and bake sales also just around the corner, these individual brownies are perfect.

If you’re not a fan of peanut butter, you can also use whit chocolate chips, or any kind of chips you’d prefer (butterscotch chips would probably also be fantastic!).

Ingredients

• ¾ cup cocoa
• 2/3 cup vegetable oil
• 2 cup sugar
• 4 eggs
• 2 tsp. Vanilla
• 1 ¼ cup flour
• 1 tsp. Baking powder
• ½ tsp. Salt
• 1 10-oz. bag peanut butter chips

1. Directions
2. Preheat oven to 350 degrees.
3. Stir together cocoa and oil in a large bowl until smooth.
4. Stir in sugar.
5. Beat in eggs and vanilla.
6. Stir in flour, baking powder and salt.
7. Once mixed, stir in 1 cup of the peanut butter chips (reserve the rest for the topping).
8. Spoon batter into lined cupcake tins, fill about ¾ full.
9. Bake 15-19 minutes (mine took about 19 minutes).
10. Remove from oven and immediately place fingers full of reserved peanut butter chips into the center of each brownie (I used about 6-8 chips).
11. Use a knife to swirl.