Description
These decadent brownies are made in a 9×13 pan, loaded with chocolate and peanut butter flavors.
Ingredients
Scale
- 3 sticks unsalted butter
- 4 1/2 ounces unsweetened baking chocolate, roughly chopped
- 1 1/2 cups 60% cacao bittersweet chocolate chips
- 6 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar, packed
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour or gluten-free flour
- 3/4 teaspoon baking powder
- 1 (12 oz) bag of miniature peanut butter cups
- 1/4 cup milk chocolate chips
- 1/2 cup peanut butter
- 1/2 cup white baking chocolate chips
- 1 (12 oz) miniature peanut butter cups, rough chopped
Instructions
- Preheat oven to 350 degrees.
- Line a 9×13 baking pan with heavy-duty foil and lightly grease it with vegetable shortening, or line with parchment paper.
- In a small saucepan, melt the butter over the lowest heat, then add the unsweetened chocolate and bittersweet chocolate chips, stirring constantly until melted and smooth.
- Turn off the heat and let it set on the burner.
- In a large mixing bowl, add the eggs and lightly whisk.
- In another bowl, whisk together the sugars and salt, then mix in the eggs until just incorporated.
- Whisk in the melted chocolate into the sugar-egg mixture until just combined.
- Briefly whisk in the vanilla.
- In another bowl, whisk the flour and baking powder together, then sift into the chocolate mixture.
- Stir with a silicone spatula and pour 2/3 of the batter into the prepared pan.
- Evenly distribute the peanut butter cups throughout the brownies, pushing them down slightly into the batter. Spread the remaining brownie batter on top.
- Sprinkle milk chocolate chips on top.
- Bake for 35 minutes, until a toothpick comes out clean. Transfer to a cooling rack and let cool for 15 minutes.
- Scatter the roughly chopped peanut butter cups on top and place in the fridge to let set.
- While cooling, prepare the peanut butter chocolate drizzle by melting the peanut butter and white chocolate together in the microwave, then whisking to combine.
- Place the mixture in a ziplock bag, snip a corner, and drizzle across the brownies.
- Once set, cut and enjoy! Best served at room temperature.
Notes
- This recipe is for a 9×13 pan. Divide recipe in half for 8×8 or 9×9 pan of brownies.
- Using Ghirardelli chocolate enhances the flavor.
- Let the brownies cool thoroughly before cutting for clean edges.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg