These were offered at a little party we attended for the last Charger’s playoff game. They didn’t serve as good luck by any means as we sadly lost the game to the Steelers, but they were held in high praise by a whole bunch of hungry football fans. If you’re a lover of all things chocolate + pb, then this one is for you: Peanut Butter Cup Brownies.
Yes, those yummy little Peanut Butter Cups that we all love to devour get the starring role in this brownie.
Here are the goods… you’ll need some sort of unsweetened chocolate. I used Scharffen Berger since I had some leftover from Christmas. There’s also a specialty ingredient: Chocolate Extract. You can find it at Whole Foods or online, but if you’d rather not use it then just sub vanilla. And then for the peanut butter lovers in the house, not only are there Peanut Butter Cups in these brownies but added peanut butter and peanut butter chips too.
The batter is spread into a foiled and greased pan. I used a quarter-sheet pan (about 13×9) as I find that that’s the easiest for getting brownies out of the pan safely. You can also use any other 13×9 inch pan.
If you chill the brownies well, you can easily get the brownies out of the pan without breaking them apart. Place a cutting board upside down on top of the pan and gently flip it over. Peel the foil off. Your brownies will now be upside down, so place another cutting board on the bottom of the brownies and then flip them back over. They’ll be nice and firm and easy to cut clean squares.
I like to cut the edges off of the brownies and make nicely cut squares. We save the edges for sampling
These were everything a brownie should be… chocolatey, fudgy and moist. And all of that added peanut butter stuff happened to be quite a good idea. Kids and adults alike really loved these, and they’ll go into that ‘definitely make these again’ pile.
Yield: About 25 brownies
Prep Time: 15 min
Cook Time: 25 min
Peanut Butter Cup Brownies
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter, softened
1/2 cup creamy peanut butter
2 cups lightly packed light brown sugar
4 large eggs
2 teaspoons chocolate extract
1 cup all-purpose flour
2 cups (12 oz.) peanut butter chips
12 miniature peanut butter cup candies, cut into quarters
1. Preheat oven to 325°F. Line a 9×13-inch pan with foil; spray the foil with nonstick spray.
2. Melt chocolate in glass bowl in your microwave in small bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
3. In a large mixing bowl, use an electric mixer to combine the butter, peanut butter and brown sugar. Beat in the eggs and chocolate extract. Mix in the melted chocolate. Mix in the flour. Stir in the peanut butter chips.
4. Pour the batter into the prepared pan. Sprinkle peanut butter cup candy pieces on top, pressing pieces lightly into the batter.
5. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into center comes out clean. Let cool completely.
6. Refrigerate until brownies are well chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.
*You can find chocolate extract at specialty and gourmet markets like Whole Foods. If you don’t want to use chocolate extract, try using vanilla in its place (it just won’t get that extra chocolate flavoring).
*To get nice, clean cut brownies, chill well and use a sharp knife to cut. Wipe knife with paper towels between cuts. Cut off edges before cutting into squares if you’d like to have all edgeless brownies.
SOURCE: RecipeGirl.com (adapted from The 55 Best Brownies in the World)
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