Cookie Recipes
Fudgy Peanut Butter Cup Brownies
Ingredients
Brownies
- 12 tablespoons unsalted butter, cut into tablespoons
- 12 ounces semisweet chocolate, coarsely chopped
- 6 large eggs (room temperature)
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 24 miniature chocolate-covered peanut butter cups
Chocolate Sauce
- 8 ounces milk chocolate, broken into pieces
- 1/4 cup boiling water
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted roasted peanuts, chopped
Instructions
Brownies
- Position a rack in the center of the oven and heat to 350 degrees F. Line a 13 x 9 inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan.
- Melt the butter and chocolate together. Cool until tepid.
- In a medium bowl, using a wire whisk, beat the eggs until foamy.
- Add the sugar and beat until blended.
- Add the cooled chocolate mixture and mix until smooth.
- Stir in the vanilla extract.
- Stir in the flour and salt until well combined.
- Scrape half the batter into the prepared pan and smooth the top with a rubber spatula.
- Arrange the peanut butter cups evenly over the batter, in four rows of six cups each. Press down lightly on each cup.
- Pour the remaining batter into the pan, and carefully spread level over the peanut butter cups.
- Bake the brownies for 25 to 30 minutes, until a wooden pick inserted into the center comes out with a few moist crumbs clinging to it.
- Cool the brownies completely in the pan set on a wire rack.
- Using the two ends of the foil as handles, lift the brownies out of the pan.
- Cover with plastic wrap and refrigerate for at least four hours or overnight.
Chocolate Sauce
- Do not make the sauce until the brownies have chilled.
- Place the milk chocolate in a food processor fitted with the metal chopping blade. Process for 10 to 20 seconds, until finely chopped.
- Transfer the chocolate to a medium bowl.
- Pour the boiling water over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate.
- Gently whisk until smooth.
- Stir in the vanilla extract.
- Remove the plastic wrap from the brownies and invert onto a cutting board or large plate. Carefully peel off the foil. Re-invert the brownies onto a smooth surface and cut evenly into 24 squares, so that each brownie has one peanut butter cup in its center.
- To serve, place one brownie on each dessert plate, top with some of the milk chocolate sauce, and sprinkle with some of the chopped peanuts.