I love baking pans of brownies, because they’re not too fussy. I will admit that while this recipe isn’t difficult or time consuming, it does take some forward thinking since it requires an overnight rest in the refrigerator. No instant gratification here!
I love that the brownie is dense and chewy, and you get contrast from the crunchy salted peanuts and the chocolate chips on top, and then of course, a bite of yummy peanut butter cup in the middle. It’s perfection!
Peanut Butter Cup Brownies Adapted from Extreme Brownies
1 (12 ounce) bag mini peanut butter cups, unwrapped and set aside
3 sticks of unsalted butter
4.5 ounces unsweetened Baker’s baking chocolate
1 1/2 cups Ghiradelli 60% bittersweet chocolate chips
1 teaspoon coarse kosher salt
6 large eggs, room temperature
1 1/2 cups sugar
1 1/2 cups light brown sugar, packed
1 teaspoon vanilla
3/4 teaspoon baking powder
1 1/3 cups flour
1/4 cup of salted peanuts, chopped
1/2 cup Ghiradelli milk chocolate chips
Preheat oven to 350 degrees. Line a 9 x 13 baking pan with foil, and spray with nonstick spray. Set aside.
In a medium pot on low heat, melt the butter, unsweetened baking chocolate, bittersweet chocolate chips, and salt just until melted. Be sure to stir constantly to prevent burning. When the butter and chocolates are completely melted, turn off the burner and allow the chocolate to remain on the stove until needed.
In a large mixing bowl, beat the eggs with the sugars until incorporated. Add the vanilla, and the melted chocolate mixture – whisking continuously while combining. Whisk in the baking powder, and the flour just until combined. Scrape the bowl to make sure all the flour is incorporated. Pour the batter into the prepared pan.
Press mini peanut butter cups into the batter – be sure to start 1/2 inch from the edges (since those will be removed later). Use an icing spatula to press down peanut butter cups and cover with brownie batter. Sprinkle on chopped peanuts and milk chocolate chips.
Bake in the oven for about 35 minutes – check for doneness by shaking the pan, the batter should be firm in the center like set up Jello. Take brownies out of the oven, and let them cool in the pan. Once cool, cover the pan with plastic wrap and place them in the refrigerator to set up overnight.
Once completely cooled overnight, cut off the outer edges and slice brownies. Store in a covered container at room temperature for 3-4 days, or in the freezer for 1 month.