Who wants cake and candy too? Me! Me! Me!
I’ve had a hankering for chocolate and peanut butter for the last week. Couldn’t decide on the cake. Knew I had to have peanut butter. Not just any peanut butter but peanut butter cups (love me some Reese’s).
Changed my mind completely and set out to make peanut butter ice cream with slivers of dark chocolate. Takes too much time to make ice cream, I thought, and I’m so impatient. Scrapped that idea.
Thought about making peanut butter cake with chocolate fudge icing. Decided the fudge icing would over power the peanut butter cake. Can’t have that. Tossed that idea.
Thought about making peanut butter brownies but didn’t want the peanut butter and chocolate mixed together. The peanut butter needs to dominate the chocolate. Another dead idea.
Decided to bake brownies stuffed with peanut butter cups. Why not? Wasn’t sure how they would turn out, but I was going for it.
Didn’t ask any one else in the house what they wanted. I just made them. Family thought I’d lost my mind pushing peanut butter cups down into brownie batter. Ruining the brownies, they said.
Didn’t wait for the peanut butter cup brownies to cool. We cut them as soon as I took them out of the oven—hot, fudgey brownies oozing with soft peanut butter cups.Separate but together. Downright sinful.
For someone who’s not a peanut butter fan, hubby ate at least three. Although he said I was trying to make him fat(ter), my son ate most of them. Who knew such a combo would be so popular?
How do you make peanut butter cup brownies? Start with a simple brownie recipe. I made these from scratch using an old Hershey recipe I modified slightly to remove ingredients and to add the 9 peanut butter cups. Push the peanut butter cups down into the batter until the batter slightly tops the edge of the peanut butter cups. Bake until the edges of the brownie start to pull away from the sides of the pan. Cool brownies before cutting.
Peanut Butter Cup Brownies Recipe
Prep: 10 minutes
Cook: 30-35 minutes
Servings: 24 brownies
2 1/4 cup all-purpose flour
2/3 cup cocoa
1 teaspoon baking powder
1 teaspoon salt
3/4 cup unsalted butter, melted
2 1/2 cups sugar
2 teaspoons vanilla extract
9 large peanut butter cups
Heat oven to 350°F, or 325°F for glass baking dish. Spray 9 x 9 x 2-inch baking pan with baking spray.
Stir together flour, cocoa, baking powder, and salt. Whisk together butter, sugar, and vanilla in large bowl. Add eggs; stir until blended. Stir in flour mixture. Spread batter in prepared pan. Place 9 peanut butter cups on batter; press gently until batter starts to covers candy.
Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into 2-inch squares.
Recipe adapted from Hershey’s Thick and Fudgey Brownies with Hershey’s Mini Kisses Mil Chocolates recipe.
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