Description
Delight in these OMG Peanut Butter Cup Brownies, a decadent treat combining rich bittersweet and unsweetened chocolate with gooey peanut butter cups and a perfect balance of creamy white and milk chocolate. This recipe yields fudgy, chocolate-packed brownies enhanced with swirls of peanut butter, making each bite irresistibly indulgent and perfect for peanut butter and chocolate lovers alike.
Ingredients
Scale
Chocolate Mixture
- 3 sticks unsalted butter
- 4 1/2 ounces unsweetened baking chocolate
- 1 1/2 cups bittersweet chocolate chips
Batter
- 6 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed brown sugar
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
Add-ins and Toppings
- 12 oz miniature peanut butter cups
- 1/4 cup milk chocolate chips
- 1/2 cup peanut butter
- 1/2 cup white chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with heavy-duty foil or parchment paper, and grease if using foil to ensure easy removal later.
- Melt Chocolates and Butter: In a saucepan over low heat, melt together the unsalted butter, unsweetened baking chocolate, and bittersweet chocolate chips, stirring until the mixture is smooth and fully combined. Remove from heat.
- Mix Eggs and Sugars: In a large mixing bowl, whisk together the six large eggs, granulated sugar, packed brown sugar, and salt until evenly combined and slightly thickened.
- Combine Wet Ingredients: Pour the melted chocolate mixture into the egg and sugar mixture. Stir briefly to incorporate, then add the vanilla extract and mix well.
- Prepare Dry Ingredients and Fold: In a separate bowl, whisk together the all-purpose flour and baking powder. Sift this dry mixture into the wet ingredients and gently fold using a spatula until just combined, careful not to overmix.
- Layer Batter and Peanut Butter Cups: Pour two-thirds of the batter evenly into the prepared baking pan. Scatter the 12 oz miniature peanut butter cups evenly on top of this layer, then pour the remaining batter over the peanut butter cups to cover them.
- Add Milk Chocolate Chips and Bake: Sprinkle the 1/4 cup milk chocolate chips over the top of the batter. Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs attached.
- Cool and Add Toppings: Allow the brownies to cool in the pan for about 15 minutes. Meanwhile, melt the 1/2 cup peanut butter and 1/2 cup white chocolate chips together until smooth, then drizzle this mixture over the cooled brownies. Optionally, sprinkle chopped peanut butter cups on top for extra texture and flavor.
Notes
- Use heavy-duty foil or parchment lined pan to easily lift out brownies for cleaner slicing.
- Do not overmix the batter once the flour is added to keep brownies tender and fudgy.
- Check doneness with a toothpick at 35 minutes, but start checking at 30 minutes to prevent drying out.
- For extra gooey brownies, slightly underbake and let them cool completely for best texture.
- You can substitute regular peanut butter cups with your preferred chocolate peanut butter candies if desired.
- Ensure low heat when melting butter and chocolates to avoid burning and grainy texture.
