Don’t be fooled, these brownies aren’t peanut butter brownies just simple peanut butter cup brownie, aka my favourite candy bar ever brownie. I LOVE Reese’s Peanut Butter Cups, I can never resist their smooth chocolate cups filled with a fabulous salty peanut butter, utter candy bar heaven. I’ve been planning to bake more with them instead of buying them for baking but eating them all instead, however a couple of packs made it so I added them into my favourite brownie recipe.
Perfection, that’s how I’d describe these, they are slightly crisp on the outside but my goodness are they fudgy or what in the centre. They are so decadent and are super easy to make also. I make a point of refrigerating my brownies, this makes for easy slicing and also they taste fantastic cold. Room temp taste fantastic too but I do love a fridge cold brownie, especially in these warmer months.
By adding peanut butter cups to a pan of brownies, you’re taking a dip into the salty/sweet world which I just love. The brownie element is thick and entirely dark, thanks to dark chocolate being melted into the batter with also a dash of dark cocoa getting included into the recipe. I also added an extra dash of salt to highlight the saltyness of the peanut butter cups, it’s such a fine combination.
Biting into these is just the best thing, they bake up so thick and with the peanut butter cups sitting on the top, you’ll hit the salty cup first then you’ll be transported down the dark side. These brownies really are unlike any other, I always use this recipe and I’m sure if you tried them you would to.
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Peanut Butter Cup Brownies
One of favourite candies, Reese's Peanut Butter Cups baked up into brownies.
- 200 grams Unsalted butter cubed
- 200 grams Dark chocolate 70%-85% cocoa solids roughly chopped
- 250 grams Light brown muscovado sugar
- 4 medium Eggs lightly beaten
- 1/2 teaspoon Pure vanilla extract
- 125 grams Plain flour
- 1/4 teaspoon Maldon sea salt
- 1 tablespoon Dark cocoa powder
- 11 large Reese's peanut butter cups quatered
1. Pre-heat the oven to 170C and butter the bottom and the sides of an 8 x 8 inch squared tin with removable base. Line the bottom with parchment paper and butter this too. Set aside.
2. In a medium sauce pan set over a low heat melt together the butter and the chocolate. Remove from the heat just before everything has completely melted. Keep on stirring until melted and set aside to cool slightly.
3. In a medium bowl stir together both the sugars, eggs, and vanilla extract. Pour in the melted mixture and stir everything thoroughly together. Sift in the flour, sea salt and cocoa powder.
4. Pour the brownie batter into the cake tin with press in the peanut butter cups.
5. Bake for 25-30 minutes. When the top is set and there is still a slight wobble to the centre that’s when you know it’s ready to pull from the oven.
6. Leave to cool in the tin on a wire rack for 20 minute before transferring to the refrigerator to cool completely.
Slicing them from cold will make it easier to cut.
These will last for up to 3 days stored in a cake tin with a tight-fitting lid.
Keep in a cool, dry place away from direct sunlight.