1. Preheat oven to 350 degrees F. Spray a 24-cup mini-muffin pan (or two 12-cup pans) with cooking spray or fill with paper liners and lightly spray the liners.

2. In a large saucepan, melt butter and chocolate over low heat, stirring until fully melted and smooth. Remove from heat and stir in sugar. Add eggs, one at a time, then vanilla and stir well to incorporate. Add flour and salt and stir just until fully blended.

3. Spoon batter into prepared muffin cups, dividing it equally among the 24 cups. Using the tip of a small sharp knife, make a well in the center of the batter of each cup, reaching almost to the bottom. Spoon 1/4 to 1/2 tsp. chocolate peanut butter spread into each well. (It's fine if some of it extends over the top of the batter.) If using, sprinkle peanuts on top.

4. Bake in the middle of the oven until the brownie edges and tops are just set and no longer look wet, about 12 to 14 minutes. Cool for 5 minutes in the pan, then transfer cakes to a wire rack to cool completely. Serve warm or at room temperature. Store in an airtight container, refrigerated or frozen.

Source: Hannaford fresh Magazine, July - August 2015