Peanut Butter Cup Brownies

Rich, fudgy brownies meet creamy peanut butter cups in this decadent dessert.

With a velvety smooth chocolate base, a swirl of peanut butter, and a sprinkle of mini peanut butter cups on top, these brownies are a match made in heaven – a delight for chocolate and peanut butter lovers alike!

Ingredients

• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
• 1 cup (200g) sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup (60g) unsweetened cocoa powder
• 1/4 cup (60g) all-purpose flour
• 1 teaspoon salt
• 1 cup (250g) semi-sweet chocolate chips
• 1/2 cup (120g) creamy peanut butter
• 1 cup (120g) mini peanut butter cups

Instructions

Preheat your oven to 350°F (180°C) and grease an 8-inch square baking pan with non-stick cooking spray or line it with parchment paper. In a medium bowl, whisk together flour and salt.

Set aside.

In a large bowl, use an electric mixer to beat together butter and sugar until light and fluffy, about 2 minutes. Beat in eggs one at a time, followed by vanilla extract.

In a separate bowl, whisk together cocoa powder and flour mixture.

Add the dry ingredients to the wet ingredients, beating until just combined. Melt 1/2 cup of chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Let the chocolate cool slightly, then fold it into the brownie mixture until well combined.

Pour the batter into the prepared baking pan and smooth the top. Melt the remaining 1/2 cup of chocolate chips and spread on top of the brownie batter.

Dollop the peanut butter on top of the melted chocolate.

Arrange the mini peanut butter cups on top. Bake for 35-40 minutes or until a toothpick inserted 2 inches from the pan’s edge comes out with a few moist crumbs attached.

Let the brownies cool completely in the pan before slicing into 9 squares and serving.

Notes

Use high-quality chocolate for the best flavor.

Make sure to not overmix the batter, as it can lead to tough brownies.

If using a microwave to melt the chocolate, be careful not to overheat it.

To ensure the peanut butter cups stay intact, press them gently into the batter after arranging them on top.

Don’t overbake – the brownies should still be slightly gooey in the center.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Let the brownies cool completely before slicing for clean cuts.

Nutrional Value

• Calories: 343
• Total Fat: 21g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbohydrates: 37g
• Dietary Fiber: 3g
• Sugars: 24g
• Protein: 6g