Peanut Butter Cup Brownies
Deliciously rich and fudgy brownies that are bursting with chocolate flavour, and stuffed with whole peanut butter cups. These brownies are a peanut butter lover's dream!
Servings: 16 brownies
Calories: 293kcal
Ingredients
- 1 ¼ sticks (140g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) cocoa powder
- ¼ teaspoon salt
- 2 large eggs cold
- 2 teaspoons vanilla extract
- ½ cup (60g) plain/all-purpose flour
- ½ cup (90g) chocolate chips
- 16 peanut butter cups
- Mini peanut butter cups for topping
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with parchment paper, and set aside.
- Place the butter, sugar, cocoa powder, and salt into a large microwave-safe bowl, and heat for 30 seconds. Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
- Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
- Pour half of the batter into the prepared pan, and spread out evenly. Place the peanut butter cups evenly over the batter, and top with the remaining batter. Top with mini peanut butter cups.
- Bake for 30 - 35 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
- Allow to cool completely in the pan on a wire rack before cutting into bars.
Video
Notes
Brownies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Serving: 1brownie | Calories: 293kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 105mg | Fiber: 2g | Sugar: 30g