Peanut Butter Cup Brownies
Rich and decadent, Reese's Peanut Butter Cup Brownies are a dream dessert. With creamy peanut butter mixed into the fudgy batter and tons of peanut butter cups on top, the combination of flavors is irresistible and incredibly satisfying.
Equipment
- 8x8 metal baking pan
Ingredients
Peanut Butter Cup Brownies
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup dark brown sugar packed
- 3/4 cup granulated sugar
- 2 tsp vanilla extract pure
- 1/2 cup creamy peanut butter
- 3 large eggs room temperature
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp sea salt fine
- 3/4 cup all-purpose flour unbleached
- 4 peanut butter cups king size
- 15 mini peanut butter cups
- sea salt (optional topping)
Instructions
Peanut Butter Cup Brownies
- Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with parchment paper and set aside.
- In a large bowl, whisk together melted butter, both sugars, vanilla and peanut butter until combined.
- Add eggs, one at a time, whisking vigorously after each addition until well incorporated.
- Stir in cocoa powder, salt, and flour until *just* combined.
- Spoon batter into parchment-lined baking pan then level the top with a spatula.
- Bake for 25 minutes or until a tester inserted into center of brownies comes out with a few moist crumbs. Do not overbake or brownies will be dry.
- Remove pan from the oven and place on a wire rack to cool.
- Remove wrappers from peanut butter cups. After brownies have cooled for 10 minutes, gently push peanut butter cup bottoms into the brownie crust.
- Allow brownies to cool to completely at room temperature before slicing. *If the peanut butter cups are still a bit melty after brownies have cooled, refrigerate a few minutes until firm.
- If desired, sprinkle peanut butter cups with sea salt.
- Cover and store leftovers at room temperature up to 1 week.