Peanut Butter Brownies

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I’ve been eye-balling all the Halloween candy pouring out of grocery stores lately, and finally cracked and bought a bag of Reese’s peanut butter cups. Disclaimer- I had no intention of giving them away to trick-or-treaters. I mean, I would, if we had trick-or-treaters, but my neighborhood isn’t set up for easy door to door access. Instead, I stuffed the peanut butter cups between two layers of chocolate batter and made a choco-peanut butter match made in heaven! The batter is also laced with peanut butter that’s been melted down with 2 types of chocolate JUST in case they weren’t decadent enough. Wow-za. Zap these in the microwave for a few seconds and spoon some vanilla ice cream on top next time you’re in the mood to have your mind blown.

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Thick, fudgy, chewy, and decadent peanut butter brownies!

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Start by melting some semisweet chocolate chips, smooth peanut butter, chopped unsweetened chocolate (good quality please), and butter over a double boiler. This method will help to avoid scorching the chocolate. You can do this step gradually in the microwave if you don’t have a double boiler. Stir until everything is smooth and nicely combined, then remove from heat to let the mixture cool.

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While that’s melting, whisk the flour and salt together in a medium sized mixing bowl. Set aside.

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In the bowl of an electric mixer, beat the eggs, extra egg yolk, and sugar on medium high speed until thick and creamy, about 3 minutes. Beat in the vanilla.

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Fold in the cooled chocolate mixture with a spatula and combine. If the chocolate is still too hot, it will cook the eggs, so make sure you’ve given it a chance to cool.

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Add in the flour mixture and gently stir until just combined.

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Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray. Pour half the batter into the prepared baking pan. Place the full sized peanut butter cups on top then cover with the remaining batter. YUM.

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Bake at 350 for 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Try not to test a spot that has a peanut butter cup. The foil will make it very easy to lift out of the pan and transfer to a wire wrack. Let the brownies cool to room temperature before slicing and serving.

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Peanut Butter Brownies
Stuffed peanut butter cups between two layers of a melted peanut butter-chocolate batter makes a choco-peanut butter match made in heaven!
Servings Prep Time
9 large brownies 15 minutes
Cook Time
40 minutes
Servings Prep Time
9 large brownies 15 minutes
Cook Time
40 minutes
Peanut Butter Brownies
Stuffed peanut butter cups between two layers of a melted peanut butter-chocolate batter makes a choco-peanut butter match made in heaven!
Servings Prep Time
9 large brownies 15 minutes
Cook Time
40 minutes
Servings Prep Time
9 large brownies 15 minutes
Cook Time
40 minutes
Ingredients
  • 1 cup semisweet chocolate chips
  • 1 1/2 sticks butter unsalted, cut into chunks
  • 1/2 cup smooth peanut butter
  • 4 ounces unsweetened chocolate chopped
  • 1 1/2 cups sugar
  • 3 eggs plus 1 egg yolk, room temperature
  • 1 tsp vanilla
  • 3/4 cup flour
  • 1/4 tsp salt
  • 9 full size peanut butter cups
Instructions
  1. Preheat the oven to 350 and line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
  2. In a double boiler, combine the chocolate chips, butter, peanut butter, and unsweetened chocolate. Stir until just melted and combined. Remove from heat and let cool slightly.
  3. Meanwhile, whisk the flour and salt together in a medium sized mixing bowl and set aside.
  4. In the bowl of an electric mixer, beat the eggs, egg yolk, and sugar on medium high speed until thick, about 3 minutes. Beat in the vanilla.
  5. Fold in the cooled chocolate mixture with a spatula and combine.
  6. Add in the flour mixture and gently stir until just combined.
  7. Pour half the batter into the prepared baking pan. Place the full sized peanut butter cups on top then cover with the remaining batter.
  8. Bake for 40 minutes, or until toothpick inserted in the center comes out with moist crumbs attached. Let cool to room temperature before serving.
Recipe Notes

Recipe adapted from Handle the Heat.

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