Peanut Butter Cup Brownies
These peanut butter cup brownies are a rich and delightful treat, filled with chunks of peanut butter cups and an extra layer of creamy goodness, making them perfect for any occasion.
Equipment
- 9x13-inch baking pan
- Large bowl
- Small microwave-safe bowl
Ingredients
Brownie Ingredients
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup peanut butter cups chopped (plus extra for topping)
- 1/2 cup peanut butter
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- Step 2: In a large bowl, combine the melted butter and granulated sugar. Mix until well combined.
- Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: In another bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 6: Fold in the chopped peanut butter cups.
- Step 7: Pour half of the brownie batter into the prepared baking pan, spreading it evenly.
- Step 8: In a small microwave-safe bowl, melt the peanut butter until smooth. Drizzle half of the melted peanut butter over the brownie batter in the pan.
- Step 9: Pour the remaining brownie batter over the melted peanut butter layer, smoothing it out.
- Step 10: Drizzle the remaining melted peanut butter on top and swirl it gently with a knife.
- Step 11: Top with extra chopped peanut butter cups if desired.
- Step 12: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Step 13: Allow to cool in the pan before cutting into squares and serving.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. You can refrigerate them for about a week or freeze them for up to 3 months.