PEANUT BUTTER CUP BROWNIES
A FUN TWIST USING HALLOWEEN PEANUT BUTTER CUPS IN MY GO-TO BROWNIE BASE!
SKILL LEVEL: BEGINNER | QUANTITY: 16 BROWNIES
LISTS
GROCERY LIST:
1 ¾ sticks | Unsalted Butter
3 large | Eggs
¼ cup | Dark Brown Sugar (packed)
1 cup | Granulated Sugar
½ cup | All-purpose Flour
½ cup | Unsweetened Cocoa Powder
Brand recommendation - Ghirardelli Chocolate Unsweetened Cocoa Powder
1 teaspoon | Kosher Salt
1 teaspoon | Vanilla Extract
4 ounces | Semisweet, Bittersweet or Dark Chocolate Chunks
Brand recommendation - Guittard Extra Dark Chocolate Baking Chips
16 | Reese’s Peanut Butter Miniature Cups
1 teaspoon | Instant Coffee
KITCHENWARE:
8x8-inch Baking Dish
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Heat-resistant Bowl or Liquid Measuring Cup
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
PREP
Helpful tips!
Let butter and eggs come to room temperature by leaving out for about 1 hour*.
When measuring flour and cocoa powder, don’t pack them or you will end up adding more into the mixture and risk having a drier brownie. Instead, use a large spoon to scoop into measuring cups and level off with the handle of the spoon.
*Dependent on the temperature of your home
BAKE
BROWNIES:
16 | Reese’s Peanut Butter Miniature Cups
4 ounces | Semisweet, Bittersweet or Dark Chocolate Chunks
1 teaspoon | Instant Coffee
1 ¾ sticks | Unsalted Butter (room temperature)
¼ cup | Dark Brown Sugar (packed)
1 cup | Granulated Sugar
3 large | Eggs (room temperature)
1 teaspoon | Vanilla Extract
1 teaspoon | Kosher Salt
½ cup | All-purpose Flour
½ cup | Unsweetened Cocoa Powder
Preheat oven to 350° F and place rack in the center of the oven.
Cut an 8x12-inch parchment paper rectangle and place inside baking dish so that two sides of the baking dish have parchment paper with an overhang. This will ensure an easy release! Set aside.
Unwrap each peanut butter cup and set aside.
Combine 4 ounces of chocolate and instant coffee in a heat resistant bowl or liquid measuring cup. Set aside.
Melt butter in small saucepan over low heat. Mix frequently, making sure not to brown or boil butter. Once melted, pour hot butter over chocolate and coffee mixture and let sit for 2 minutes. After 2 minutes, mix together with fork until chocolate has melted and mixture is smooth. Set aside.
Using a stand mixer with a paddle attachment or a hand mixer, combine sugars, eggs, vanilla extract and salt in a large bowl on medium speed until very thick, about 5 minutes. With mixer going, slowly stream in the cooled, melted chocolate mixture until smooth.
Sift flour and cocoa powder over mixture and gently fold in with a rubber spatula until combined.
Pour brownie batter into prepared baking dish, spreading evenly with rubber spatula, making sure to get the batter in the corners. Place unwrapped peanut butter cups in brownie mix in rows and columns of 4s.
Bake brownies for 15 minutes. Remove from oven and lightly drop the pan on a flat kitchen counter surface two times until brownies slightly deflate. Return to oven for an additional 12-15 minutes. The edges should look done but the middle of the brownies will appear under-baked. They’ll continue to set as they cool.
Cool the brownies in the baking dish for at least 30 minutes before serving. Run butter knife along two edges of pan where brownie is not up against parchment paper. Carefully lift parchment paper up to remove brownies.
Store leftovers in wrapped plastic or airtight container at room temperature.
