Description
These Peanut Butter Cup Brownies combine rich, fudgy chocolate with creamy peanut butter cups for an irresistible treat. Featuring a moist cocoa-flavored brownie base studded with chocolate chips and layered with mini peanut butter cups, this recipe yields perfectly balanced, decadent squares that are easy to bake and great for sharing.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 16 mini peanut butter cups or 8 standard peanut butter cups, halved
Instructions
- Prepare baking pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy brownie removal after baking.
- Combine dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until fully blended.
- Mix wet base: In a large bowl, add the melted unsalted butter and granulated sugar. Whisk these together until the mixture appears glossy and smooth.
- Incorporate eggs and vanilla: Beat in the eggs one at a time, making sure to mix well after each addition. Then stir in the vanilla extract to fully integrate it into the batter.
- Combine wet and dry mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir just until combined, being careful not to overmix which can toughen the brownies.
- Add chocolate chips: Gently fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
- Layer first batter: Spread half of the brownie batter evenly into the bottom of the prepared baking pan, smoothing with a spatula.
- Add peanut butter cups: Arrange the mini peanut butter cups (or halved standard peanut butter cups) in a single layer over the batter, spacing them evenly.
- Top with remaining batter: Spoon the remaining brownie batter over the peanut butter cups, and smooth the top carefully with a spatula to cover the candies completely.
- Bake brownies: Place the pan in the preheated oven and bake for 28 to 32 minutes. Check doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs.
- Cool and cut: Let the brownies cool completely in the pan on a wire rack. Use the parchment overhang to lift the brownies out of the pan, then cut into 16 evenly sized squares for serving.
Notes
- Ensure the butter is fully melted but not hot to prevent cooking the eggs prematurely.
- Do not overmix the batter after adding the dry ingredients to keep the brownies tender and fudgy.
- You can substitute peanut butter cups with your preferred peanut butter candy or add chopped nuts for extra crunch.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For cleaner slices, chill the brownies before cutting and use a sharp knife wiping it between cuts.
