These gorgeous butter cup brownies have a sunken peanut treasure in each piece.
By Patty Price
Peanut Butter Cup Brownies Recipe
- Total Time: 1 hour
- Yield: 35 bars 1x
Description
These gorgeous butter cup brownies have a sunken peanut treasure in each piece.
Ingredients
Scale
- 11 ounces (35 pieces) miniature peanut butter cups, unwrapped
- 12 ounces unsalted butter, cut into 1” slices
- 4&1/2 ounces unsweetened baking chocolate, chopped into small pieces
- 10 ounces bittersweet chocolate chips
- 6 large eggs, at room temperature
- 10&1/2 ounces granulated sugar
- 12 ounces light brown sugar
- 1 teaspoon sea salt
- 2 teaspoons vanilla extract
- 1&1/2 cups all purpose flour
- 3/4 teaspoon baking powder
- 4 tablespoons chopped salted peanuts
- 4 tablespoons milk chocolate chips
Instructions
- Preheat the oven to 350F.
- Grease a 9×13 metal pan and line with foil. Grease the foil.
- Melt the butter using a medium sauce pan over a low heat, remove from heat.
- Immediately add the chopped unsweetened baking chocolate and the bittersweet chocolate chips to the melted butter – wait a few minutes and whisk to blend, set aside on stove top.
- Lightly whisk the eggs in a large mixing bowl.
- Whisk the sugars and salt into the eggs.
- Stir in the melted butter/chocolate mixture, then the vanilla extract.
- Gradually stir in the flour and baking powder.
- Pour batter into prepared pan, evenly spreading.
- Push the peanut butter cups into the batter, evenly spacing-one for each brownie.
- Sprinkle the top with the chopped peanuts and milk chocolate chips.
- Bake for 35-38 minutes, transfer to metal rack and cool.
- Place brownies in the fridge for several hours before removing from pan and slicing into squares.
- Prep Time: 20 mins
- Cook Time: 40 mins
