Peanut Butter Cup Brownies
Decadent fudgy brownies marbled with creamy peanut butter and studded with peanut butter cup pieces. The perfect balance of rich chocolate and nutty peanut butter creates an irresistible dessert that’s surprisingly simple to make.
Ingredients
- 1 cup 2 sticks unsalted butter
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¾ cup creamy peanut butter not natural style
- 1 cup mini peanut butter cups roughly chopped
- ¼ cup chocolate chips semi-sweet or dark
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
- Melt the butter in a large microwave-safe bowl, heating in 30-second intervals and stirring in between until completely melted.
- Whisk the sugar into the melted butter until well combined, then let the mixture cool slightly for about 5 minutes so it won’t cook the eggs.
- Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt until well combined.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix – stop when you no longer see dry flour.
- Reserve about 1 cup of the brownie batter and spread the remaining batter evenly in the prepared pan.
- Warm the peanut butter in the microwave for about 20 seconds to make it more spreadable, then dollop spoonfuls over the brownie batter in the pan.
- Drop spoonfuls of the reserved brownie batter between the peanut butter dollops, then use a knife or skewer to create beautiful swirls by gently running it through the batters.
- Sprinkle the chopped peanut butter cups and chocolate chips evenly over the top, gently pressing them slightly into the batter.
- Bake for 28-32 minutes until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Don’t overbake – they’ll continue cooking slightly as they cool.
- Allow the brownies to cool completely in the pan on a wire rack before lifting out using the parchment paper overhang and cutting into squares.
Notes
- For extra-defined swirls, chill the peanut butter for 10 minutes after heating and before dolloping.
- These brownies are even better the next day as the flavors meld together overnight.
- Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- For cleaner cuts, refrigerate the brownies for an hour before slicing with a warm knife (run under hot water and wipe dry between cuts).
- You can freeze these brownies for up to 3 months – wrap individual pieces in plastic wrap, then store in a freezer bag.