Description
These decadent brownies are packed with chocolate and peanut butter cups, perfect for any chocolate lover!
Ingredients
Scale
- 3 sticks butter (unsalted)
- 4 1/2 ounces unsweetened baking chocolate (roughly chopped, Ghirardelli)
- 1 1/2 cups 60% Cacao bittersweet chocolate chips (Ghirardelli)
- 6 large eggs (room temp)
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar, packed
- 1 teaspoon salt
- 1 tablespoon vanilla extract (Singing Dog Vanilla)
- 1 1/2 cups all-purpose flour or a really good gluten free flour
- 3/4 teaspoon baking powder
- 1 (12 oz) miniature peanut butter cups (ALDI’s Choceur Peanut Butter Cups)
- 1/4 cup milk chocolate chips (Ghirardelli)
- 1/2 cup peanut butter
- 1/2 cup white baking chocolate chips (Ghirardelli)
- 1 (12 oz) miniature peanut butter cups, rough chopped (ALDI’s Choceur Peanut Butter Cups, rough chopped)
Instructions
- Preheat oven to 350 degrees.
- Line a 9×13 baking pan with heavy-duty foil and very lightly grease the foil with vegetable shortening, like crisco or line with parchment paper.
- In a small saucepan, melt the butter over your lowest setting, then add the unsweetened chocolate with the bittersweet chocolate chips stirring constantly with a small whisk until melted and smooth.
- Turn off heat and let set on burner.
- In a large mixing bowl, add the eggs and lightly whisk.
- In another bowl, add the sugars and salt and whisk together, then add the eggs and mix until just incorporated.
- Whisk in the melted chocolate into the sugar/egg mixture until just combined.
- Briefly whisk in the vanilla.
- In another bowl, whisk the flour and baking powder together and sift into the chocolate mixture.
- Stir with a silicone spatula and pour and spread out 2/3 of the batter evenly into the prepared baking pan.
- Place the bag of peanut butter cups evenly throughout the brownies by pushing down into the batter evenly. Spread out the rest of the brownie batter on top.
- Sprinkle milk chocolate chips on top of the brownie batter.
- Bake for 35 minutes, until a toothpick comes out clean, then transfer the pan to a cooling rack and let it cool for 15 minutes.
- Scatter roughly chopped peanut butter cups on top and place brownies in fridge to let set.
- While brownies are cooling, prepare the peanut butter chocolate drizzle by melting peanut butter and white chocolate together in the microwave for a minute and whisk briskly to melt evenly. Place back in microwave for 15 second increments, stirring each time, if further melting is needed.
- Place peanut butter chocolate in a ziplock bag, snip the corner, and drizzle it back and forth across the brownies.
- Once brownies are set, cut and enjoy! Best served at room temperature.
Notes
- This recipe is for a 9×13 pan. Divide the recipe in half for an 8×8 or 9×9 pan of brownies.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg