My love of chocolate and peanut butter strikes again, this time in the form of brownies. Incredibly fudgy brownies with mini peanut butter cups scattered throughout. These might be the most fudgy brownies I have ever made. I hope you can tell just how fudgy they are from the picture above. As if the brownies themselves are not good enough on their own, the addition of peanut butter cups puts them over the top. I used the mini peanut butter cups from Trader Joes, but you could also chop up regular sized Reese’s Peanut Butter Cups.My boyfriend declared these brownies one of his favorite things to ever come out of my kitchen. I guess he is a big fan of rich and fudgy brownies. I have made many different brownie recipes over the years, but these are the current favorites. Of course I am always trying to improve and find the best recipes, but for now this one is way up there.
- 1 cup (2 sticks) unsalted butter
- 10 oz bittersweet chocolate, finely chopped
- 2 cups light brown sugar
- 1 cup all-purpose flour
- ¼ tsp salt
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups mini peanut butter cups
- Preheat oven to 350 degrees F. Line a 13x9 inch baking pan with aluminum foul and spray with non-stick cooking spray. Set aside.
- Add the butter to a medium sized saucepan set above medium heat. Melt the butter and continue to cook until the butter begins to sizzle. Add the chocolate to the pan. Gently shake until the chocolate is submerged in the butter. Remove the saucepan from the heat.
- In the bowl of a stand mixer, combined the brown sugar, flour and salt. Mix until just combined. Add two eggs. Beat until incorporated, scrape down the sides of the bowl and then add the remaining two eggs. Beat until incorporated. Add the vanilla.
- Stir the butter and chocolate mixture until smooth. Add to the bowl of the stand mixer and combine with a rubber spatula. Gently fold in the peanut butter cups.
- Pour the batter into the prepared baking pan and spread into an even layer. Bake for approximately 30 minutes or until an inserted toothpick comes out with just a few moist crumbs. Allow the brownies to cool completely on a wire rack. You might want to stick the brownies into the freezer before cutting in order to make the process a little easier.
Source: Recipe from Bake! by Nick Malgieri