Peanut Butter Cup Brownies

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Ingredients (14)

  • Signature Brownies
  • 2 cups (12 ounces) semisweet chocolate chips
  • 6 tablespoons salted butter
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon 100% baking cocoa
  • Peanut Butter Topping
  • 1 cup creamy peanut butter (all-natural recommended)
  • 1/2 cup light brown sugar, packed

Summary

These brownies are a spin on that famous chocolate and peanut butter cup. Now, my philosophy is if you’re going to indulge, use only the best ingredients. That’s why I always reach for all-natural peanut butter. It makes all the difference. All-natural peanut butter should have one ingredient: peanuts! There are several national brands that offer “real” peanut butter. Many supermarkets also grind their own natural peanut butter and stock it near the deli counter. Because the peanut oil rises to the top, be sure to mix your peanut butter thoroughly before adding it to the recipe.

Instructions

  1. 1Preheat the oven to 350°F. Grease an 8 × 8-inch pan.
  2. 2Microwave the chocolate chips and butter in a microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not completely melted and microwave in 15-second intervals until smooth and creamy. (Do not overheat or the chocolate will scorch.)
  3. 3Mix together the eggs, vanilla, and sugar in a separate bowl using an electric mixer set on the lowest speed or a spatula. Blend the egg mixture into the melted chocolate mixture until well combined.
  4. 4Add the flour, baking powder, salt, and cocoa to the chocolate mixture and mix well by hand or using the lowest setting on the mixer.
  5. 5Prepare the signature brownie batter and pour it into the prepared pan.
  6. 6Make the Peanut butter topping: Mix all the ingredients together using
    a spatula; the consistency should be chunky.
  7. 7Use a tablespoon to drop dollops of the peanut butter topping evenly on top
    of brownie batter.
  8. 8Bake for 35 to 40 minutes, until center is set.
  9. 9Cool completely, then cut into 9 squares.

Sheila G’s Butter & Chocolate by Sheila G. Mains © 2016 Kyle Books, and the photographs © Tina Rupp.

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