Peanut Butter Cup Brownies

Peanut Butter Cup Brownies
Levi Brown
For a childhood take on standard brownies, fold in chopped mini peanut butter cups.

Get the recipe
.
Makes 16 brownies
preparation
20
minutes
cooking
180
minutes

Ingredients

1/2
cup
(1 stick) unsalted butter, plus more for the pan
3/4
cup
all-purpose flour, spooned and leveled
1/4
cup
unsweetened cocoa powder
1/2
teaspoon
baking powder
1/2
teaspoon
kosher salt
6
ounces
semisweet chocolate, chopped
1
cup
sugar
2
large eggs
1
teaspoon
pure vanilla extract
1 1/2
cups
chopped mini peanut butter cups (about 20)

Directions

  1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the top piece of parchment.
  2. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
  3. In a large microwave-safe bowl, combine the butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
  4. Add the flour mixture and mix until just combined (do not overmix). Fold in the peanut butter cups.
  5. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
  6. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).

 

Dawn Perry
November 2011

Nutritional Information

  • Per Serving
  • Calories 231
  • Fat 12 g
  • Sat Fat 7 g
  • Cholesterol 42 mg
  • Sodium 115 mg
  • Protein 3 g
  • Carbohydrate 30 g
  • Sugar 23 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 18 mg
What does this mean? See Nutrition 101.