Description
Ultra rich and fudgy peanut butter cup brownies are so easy to make in one bowl with just 7 simple ingredients. Chock full of gooey chocolate and chopped peanut butter cups, these brownies are totally irresistible!
Ingredients
Units
Scale
- 1/2 cup (113 g) unsalted butter, cubed
- 6 ounces semi-sweet chocolate, chopped
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 3/4 cup (95 g) all-purpose flour, spooned and leveled
- 2 tablespoons Dutch process cocoa powder
- 1/2 teaspoon salt
- 18 – 20 mini peanut butter cups, halved
Instructions
- Preheat the oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper. Allow the ends of the parchment to extend over the sides of the pan for easy removal of the brownies once baked. Set aside.
- Over a double boiler, melt the butter and chocolate together until smooth and shiny. Set aside to cool for 5 minutes.
- Add the sugars to the melted chocolate and butter. Whisk until well combined, about 1 minute.
- Add the eggs and vanilla, whisking until fully incorporated.
- Add the flour, cocoa powder and salt. Use a large spatula or wooden spoon to fold in the dry ingredients. Do not over mix.
- Pour about 2/3 of the brownie batter into the prepared pan. Top the batter with pieces of mini peanut butter cups, distributing evenly.
- Cover the peanut butter cups with the remaining batter. Use an offset spatula or knife to spread the batter evenly over the top until level.
- Bake in the center rack of the oven for 12 minutes. Remove the pan from the oven and tap twice firmly on the kitchen counter. Return the pan to the oven and bake for another 8 to 12 minutes. The brownies are done when the edges are set and begin to pull away from the sides of the pan. The center of the brownies should not jiggle.
- Remove the pan from the oven and immediately press the remaining peanut butter cups into the top of the brownies so that they melt quickly.
- Allow the brownies to cool before using the parchment paper overhang to carefully life the brownies from the pan. Slice and serve.
Notes
Store tightly covered at room temperature for up to 4 days.
May be frozen. Defrost at room temperature before serving.