These brownies with a peanut butter surprise have been a hit at more than one mother-daughter book club meeting. Be sure to have lots on hand when you serve them

• 3/4 cup unsalted butter
• 8 ounces semisweet chocolate
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs, room temperature
• 2 tsps. vanilla extract
• 1-1/2 cups flour
• 1/2 tsp. salt

Place the chocolate into a double boiler with simmering water. When the chocolate is nearly melted, stir in the butter, cut into small pieces. When melted, stir the mixture until it’s smooth. Transfer the top of the double boiler to a cooling rack and let the chocolate cool to room temperature.

Heat the oven to 350. Lightly butter a 9 x 9″ square cake pan. Dust it with flour and shake out the excess.

Combine the sugars in a large mixing bowl. Add the eggs and beat until well blended with an electric mixer on medium speed. Blend in the vanilla extract; add the cooled chocolate and mix until blended.

Sift the flour and salt into a medium bowl, then stir into the chocolate mixture.

Make peanut butter filling by combining the following ingredients in a medium sized bowl:

• 1/3 cup smooth peanut butter
• 1-1/2 ounces soft cream cheese
• 1 large egg
• 1/4 cup sugar

Beat with an electric mixer until evenly blended.

To assemble the muffins:

Line 18 to 20 cups of a standard muffin tin with bake cups.

Fill each muffin cup about halfway with brownie batter. Spoon about 2 teaspoons of peanut butter filling into the center, pushing it down a little into the batter. Cover the filling with another spoonful of batter. The cups should be about 3/4 full.

Bake for 15 minutes, until well risen and cracked on top. Transfer muffin tins to a wire rack and cool for 30 minutes.