Easy Peanut Butter Cup Cookie Chocolate Brownies Dessert

Peanut Butter Cup Brownies My Baking Addiction

WEBNov 7, 2022 · Fold chopped Reese’s peanut butter cups into batter. Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula. Bake …

Rating: 4.8/5(4)

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Peanut Butter Cup Brownies Recipe Cookies and Cups

WEBMay 16, 2019 · Preheat oven to 325°F. Line a 9×9 baking dish with foil and coat it with nonstick spray. Set aside. In a medium saucepan, combine …

Rating: 4.3/5(3)
1. Preheat oven to 325°F. Line a 9×9 baking dish with foil and coat it with nonstick spray. Set aside.
2. In a medium saucepan, combine the chocolate and butter, and melt over medium-low heat, stirring constantly. Once the chocolate is melted, remove the pan from the heat immediately.
3. Whisk both the sugars into the chocolate and add the eggs, one at a time, whisking constantly, until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they’re evenly incorporated. Stir in the peanut butter chips and half of the chopped peanut butter cups. Pour the batter into the prepared pan and press the remaining peanut butter cups into the top of the batter.
4. Bake the brownies for 30 minutes, or until a toothpick inserted 2- inches from the side comes out clean.

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Peanut Butter Cup Brownies Baker by Nature

WEBJul 24, 2021 · Instructions. Preheat the oven to 350 degrees (F). Line a 9×13 inch baking pan with parchment paper; spray paper and any …

Rating: 5/5(2)
1. Preheat the oven to 350 degrees (F). Line a 9×13 inch baking pan with parchment paper; spray paper and any exposed pan with non-stick baking spray and set aside.
2. In a medium bowl, combine the flour, cocoa powder, and salt; whisk well and set aside. Place chopped chocolate in a large bowl and set aside. Melt butter in a medium-sized skillet over medium heat. Continue cooking butter, stirring frequently, until it's a light amber color and smells slightly nutty. Remove from heat at once and pour over the chopped chocolate. Let the chocolate/butter mixture sit for 2 minutes, then whisk smooth. Add both sugars and vanilla and whisk smooth. Add 3 of eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey. Sprinkle the flour/cocoa powder mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the peanut butter chips. Don't worry if they melt into the batter! Pour the batter into the prepared pan and smooth the top. P
3. Bake in the center of the oven for 30 to 34 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely in the pan (this will take about an hour to an hour and a half), then lift them out of the pan using the parchment paper. Cut into squares and serve. *To speed up the cooling process, you can pop the tray in the fridge.
4. Store at room temperature, in an airtight container or wrapped tightly with plastic wrap, for up to 3 days.

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