I was perusing the site, Tastespotting one day and came across these brownies that just jumped out at me. They looked so decadent and yummy that I had to try it out. I love peanut butter cups and brownies so that is a perfect combo! I made them for our poker game that we were hosting and everyone just loved them. I love fudgey brownies more than the cake-like ones so these were perfect for me! The really are rich so one piece is just about right.
The only thing I did differently was that I used mini peanut butter cups instead of the regular sized one becuase I misread the recipe. I used about 12 mini ones and it still turned out great!
Peanut Butter Cup Brownies by The Boastful Baker
- 8 ounces semi-sweet chocolate chips
- 8 tablespoons (1 stick) unsalted butter, cut into chunks
- 4 tablespoons cocoa powder (I just used Hershey’s Cocoa)
- 1 1/2 tablespoons instant espresso powder ( I didn’t have any so I just omitted it)
- 3 large eggs
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/3 cup creamy peanut butter
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 8 or 9 regular size Reese’s peanut butter cups, coarsely chopped (I used 12 mini peanut butter cups and chopped them up)
- Preheat oven to 350 degrees. Spray an 8″ square baking pan with nonstick cooking spray.
- Microwave chocolate chips and butter in microwave for about 45 seconds. If not mostly melted, microwave for 20 more seconds. Stir until smooth. Whisk in the cocoa powder and espresso powder. Set aside.
- Whisk together eggs, sugar, vanilla extract, peanut butter and salt until combined.
- Whisk the warm chocolate mixture into the egg mixture.
- Stir in the flour until just combined.
- Fold chopped Reese’s peanut butter cups into batter.
- Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula.
- Bake approximately 35-40 minutes. Brownies will be slightly puffed and a toothpick inserted into the center should come out mostly clean.
- Cool to room temperature for about 2 hours. Cut into 1″ squares. Store in a tightly sealed container, preferably in the refrigerator.