Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

It’s been a little bit of a stretch to get myself back to cooking and baking and even blogging. From September 13 until last Monday, I’ve had somewhere to be every two weeks. I’d like to think that things have now calmed down, and other than Thanksgiving and Christmas, there’s nothing “big” on the agenda for the foreseeable future. I’d completely forgotten before I left for Fresh Summit that I’d bought a bunch of baking supplies and stashed all sorts of stuff in the freezer. I needed baking inspiration before I left, and I needed it again when I came home and was trying to get settled. Which is where these Peanut Butter Cup Brownies came in.

Peanut Butter Cup Brownies

I wanted to make sandwich cookies with the peanut butter cups, but I didn’t really feel like making cookies. It’s been awhile since I made brownies, so I went with those.

Considering there’s now 2 of 16 left, I think I made the right decision. Or maybe not, since I think I ate 10 of the 16.

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Ingredients

  • 1/2 C (1 stick) unsalted butter
  • 3/4 C sugar
  • 1 tsp. vanilla
  • 2 large eggs, room temperature
  • 1/4 C + 2 Tbsp. Dutch-processed cocoa
  • 1/2 C flour
  • 1/4 tsp. baking powder
  • 1/8 tsp. sea salt
  • 12-15 snack-sized Reese's Peanut Butter Cups

Instructions

  1. Preheat the oven to 350 degrees F. Line a 9 x 9-inch square baking pan with a sheet of parchment paper, allowing a 2-inch overhang on 2 sides.
  2. Set aside 4 Reese's cups, then unwrap 10 others. Roughly chop those 10 into smaller pieces. This should equal approximately 1 cup, but you may need more or less.
  3. In a medium mixing bowl, whisk together the cocoa, flour, baking powder, and salt.
  4. In a medium saucepan set over medium-low heat, melt the butter. Once melted, stir in the sugar and vanilla, then remove from the heat and allow to cool for 5 minutes.
  5. Add the eggs, 1 at a time, mixing well after each. Slowly add the cocoa mixture, mixing well. Fold in the chopped peanut butter cups.
  6. Spread the batter into the baking pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  7. Melt the remaining peanut butter cups, either in the microwave (30 seconds, stir, then 30 seconds more), or using a double boiler. Place the melted candy into a small Ziploc bag, close, and cut off a tiny bit of one of the corners. Pipe onto the brownies, then refrigerate until the drizzle has set.
  8. Remove the brownies from the baking pan and cut into 16 pieces.
Recipe Type: Dessert
7.6.4
303
https://tramplingrose.com/2014/10/27/peanut-butter-cup-brownies/

Peanut Butter Cup Brownies are my new favorite. You definitely need a cold glass of milk (dairy or otherwise) while eating them. I think, though, I’d like to double the amount of Reese’s in there. There just didn’t quite seem to be enough!

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