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Peanut Butter Cup Brownies

Peanut Butter Cup Brownies
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Makes 16 brownies| Hands-On Time: | Total Time:

Ingredients

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).
By December, 2011

Nutritional Information

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

Quick Tip

Roll of parchment paper
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about 5 days.

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