Peanut Butter Cup Brownies

If you love peanut butter cups like me, you'll really love these Peanut Butter Cup Brownies. Rich, fudgy brownies are paired with mini peanut butter cups for a delicious combination of chocolate and peanut butter in every bite!

Each square has a mini peanut butter cup in its center so that every bite includes a bite of extra chocolate and peanut butter. It's so hard to only eat one!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You want to make sure that the eggs are at room temperature to ensure that they are properly incorporated. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

I love how easy these brownies are to make and how quickly they come together. You'll start off by coating an 8 or 9 inch square pan with baking spray and lining it with parchment paper.

Let's bake! Get started by preheating your oven to 350º F. Line an 8 or 9 inch square pan with parchment paper. Heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts.

Transfer chocolate mixture to a stand mixer, add sugar, and mix on medium until it is well blended. Add eggs, one at a time, and mix until combined, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, cocoa powder, and salt. With the mixer on low, slowly add in the flour mixture to the chocolate mixture and mix just until combined.

Carefully pour the batter into the pan and smooth it out until it is even. Gently press mini peanut butter cups into the batter in four rows of four so that they are evenly spaced out. You should have sixteen mini peanut butter cups total.

Bake brownies for 30-35 minutes until a toothpick inserted in the center of it comes out clean. Cool for 30 minutes on a cooling rack before gently running a knife around the edges of the pan and lifting the brownies out with the parchment paper.

Carefully cut the brownies into four rows one way, followed by four rows the other way to make 16 squares. Do your best to keep the mini peanut butter cup in the center of each square. Enjoy!

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