Peanut Butter Cup Brownies…

by Jamie on April 10, 2009

I recently purchased some Ghirardelli Cocoa Powder, so I have been on brownie kick…first, I made the Cheesecake Brownies next came Em’s Over the Top Brownies and today’s recipe is for Peanut Butter Cup Brownies. I am sure many of you will have some extra Reese’s Peanut Butter Eggs after the Easter Bunny hops into your town on Sunday…this is the perfect way to use those babies up! These brownies are thick, chewy and oh so gooey! I found this recipe while browsing foodgawker. The Boastful Baker adapted it from Baking Illustrated’s Chewy, Fudgy Triple-Chocolate Brownie recipe. The adaptations she made are included in the recipe below. These brownies are absolutely delicious, I baked them for 38 minutes and they were a little under-cooked…just the way we like them! These set up beautifully and are so incredibly fudgy and decadent they may cause you to make little noises while you consume them! These are very rich, so cut them small because one or two squares is more than enough to satisfy even the sweetest of tooths!
Ingredients
8 ounces semi-sweet chocolate chips
8 tablespoons (1 stick) unsalted butter, cut into chunks
4 tablespoons cocoa powder
1 1/2 tablespoons instant espresso powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/3 cup creamy peanut butter
1/2 teaspoon salt
1 cup all-purpose flour
8 or 9 regular size Reese’s peanut butter cups, coarsely chopped

Directions
1. Preheat oven to 350 degrees. Spray an 8″ square baking pan with nonstick cooking spray.
2. Microwave chocolate chips and butter in microwave for about 45 seconds. If not mostly melted, microwave for 20 more seconds. Stir until smooth. Whisk in the cocoa powder and espresso powder. Set aside.
3. Whisk together eggs, sugar, vanilla extract, peanut butter and salt until combined.
4. Whisk the warm chocolate mixture into the egg mixture.
5. Stir in the flour until just combined.
6. Fold chopped Reese’s peanut butter cups into batter.
7. Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula.
8. Bake approximately 35-40 minutes. Brownies will be slightly puffed and a toothpick inserted into the center should come out mostly clean.9. Cool to room temperature for about 2 hours. Cut into 1″ squares. Store in a tightly sealed container; preferably in the refrigerator.


{ 21 comments… read them below or add one }

~Mrs. Guru~ April 10, 2009 at 10:28 am

mmmm, they look so delicious!

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Sara April 10, 2009 at 10:49 am

These look SO yummy! I definitely have to make them…they’re making me hungry just looking! :) Gorgeous photos, too.

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Risa April 10, 2009 at 12:03 pm

Anything with peanut butter cups is A-okay with me!

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susieq April 10, 2009 at 4:31 pm

Are these the brownies you brought your dad? He said you could sell the brownies they were sooo goood…

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Eliana April 10, 2009 at 5:23 pm

These look outstanding. Now you have me craving brownies.

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live the life you love April 10, 2009 at 7:10 pm

ok jamie… A) i gave up sweets for lent & it is REALLY hard for me to read your blog. B) come sunday it is going to be REALLY hard not to make ALL these yummy recipes & not weigh 458.9 lbs :) BUT .. C) you should really just forget points A & B & for sure keep blogging about all of this deliciousness.

thanks & happy weekend!!
-april

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Laura April 10, 2009 at 9:35 pm

These look insanely good!

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Ingrid April 11, 2009 at 8:22 pm

Owww, those looks gooood, so fudgy! If I have to eat a brownie give me one with something in it especially PB cups!
~ingrid

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The Food Librarian April 12, 2009 at 6:38 pm

These look yummy and delightful!

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Tracey April 12, 2009 at 6:46 pm

I love peanut butter and brownies combined! Yum, these look so good!

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Elyse April 12, 2009 at 11:05 pm

Oh my gah! These brownies look amazing. Just amazing. I totally have some Reese’s cups on hands. I want to run into the kitchen and make these now. Delicious!

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Mermaid Sweets April 16, 2009 at 1:19 am

Wow, I am almost speechless. I do have some left over reeces to use, am bookmarking these for sure.

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OLGUIS April 17, 2009 at 11:17 pm

wow looks delicious your blog.
Regards
olga.

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Di April 19, 2009 at 4:52 pm

Mmm, those look fabulous! I’ve made the brownies from BI, but hadn’t thought of adding the peanut butter cups. I love peanut butter cups. =)

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Elaine May 23, 2009 at 12:28 am

I just came upon your blog today, and I already have these baking in the oven! Can’t wait :-)

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Kelli @ The Corner Kitchen November 1, 2010 at 1:01 pm

These are ah-mazing!! Made them for a party this past weekend and they were a huge hit.

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Paula December 11, 2010 at 6:34 pm

I just made these and they were everything I hoped they would be, and more!!!
Thank you for a quick/easy recipe that will definitely be a crowd pleaser!

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sandygail December 14, 2010 at 7:28 pm

I can’t wait to try these

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Joan February 22, 2011 at 11:44 am

They all look wonderful. Are you making a recipe book???

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Sam April 23, 2014 at 8:35 pm

Hi! These look really good! I was just wondering if you had to use the espresso powder, or if you could just omit them. I don’t have any on hand and I can’t run out to the store, so are there any substitutes that could work? This might sound ridiculous, but are there any alternatives that aren’t coffee ish or coffee tasting?? My friends and I don’t like anything coffee flavored >.< Thanks!

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Jamie Lothridge May 5, 2014 at 8:00 pm

Sam, you can omit the espresso powder. But it does not make this dish taste like coffee at all. It only enhances the chocolate flavor.
– Jamie

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