I’ve put peanut butter cups into so many recipes on my blog and in Peanut Butter Comfort.
And these fudgy brownies go from really good to get-them-out-of-my-house after adding peanut butter cups.
It’s a fast, one-bowl, no mixer recipe that’s as easy as using a mix.
The brownies are ultra fudgy, not at all cakey, ridiculously rich, boldly chocolaty, and there’s a full-size peanut butter cup for each brownie.
Peanut butter and chocolate is such a perfect combination and each brownie has it’s own peanut butter cup. No skimping here.
When you bite down through the decadent, fudgy brownie and the soft, salty-yet-sweet peanut butter cup at the same time, it’s such a perfect bite.
I like the recipe because it makes an 8-inch square pan which serves 9 generously, but if you need more, I’m sure doubling the recipe and baking in a 9×13-inch pan will be fine although I haven’t personally tried.
The brownies are guaranteed to be a hit at any party or event.
Who can resist those big peanut butter cups staring back at you?
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Fudgy Peanut Butter Cup Brownies
Ingredients
- ½ cup unsalted butter, 1 stick
- 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
- 2 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee, leftover or cold coffee is okay, optional but recommended
- 1 teaspoon instant espresso granules, optional but recommended
- ¾ cup all-purpose flour
- ½ teaspoon salt, or to taste
- 9 full-size peanut butter cups, unwrapped
Instructions
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- In a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
- Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), optional salt, and whisk vigorously to combine.
- Add the flour, salt, and stir until smooth and combined without overmixing.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
- Evenly add the peanut butter cups to the brownies using three rows of three. Using your finger, gently push each peanut butter cup down so it’s flush with the batter.
- Bake for about 26 to 27 minutes, or until center has just set and is no longer glossy. A toothpick should come out clean or with a few moist crumbs, but no batter. Allow brownies to cool in pan on top of a wire rack for at least 1 hour before slicing and serving. The peanut butter cups will likely become very melty and messy if you slice too early. Brownies will keep airtight at room temp for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months. I prefer these brownies slightly chilled and store them in the fridge.
- Adapted from The Best Turtle Brownies
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow! You did all these brownies by yourself? They all look dangerously delicious!
I had a teacher in high school who used to bring in a similar type of brownie for class parties. They were the first snack to go. In fact, he’d make a double match just in case they were devoured before the party ended. I haven’t had one since, which was about 8 years ago. I’m thinking that this will have to be on the menu for dessert this week!
I’m all for all the chocolate and pb possible!!!!! LOVE these brownies
Oh my gosh these look amazing! I will definitely need to try these out.
Wonderful brownies!! Yes, peanut butter and chocolate are a perfect combo!!! xo
Ohmgosh, I would eat that whole pan for breakfast. And drink a big glass of milk for the protein ;) Reese’s are my weakness. Pinned!
Thanks, Trish, for pinning :) And Reese’s are my weakness too!
Hi,
I’m sending you a hug as this is the perfect recipe to make to send to my son and his wife for Valentine’s Day – yay! Thanks so much for your lovely blog and your never ending supply of butter and chocolate ;-)
Glad you can appreciate a never ending supply of butter and chocolate…ahhh, me too :)
I need 12 of these for breakfast!! xx
And I need 12 of your cocktails from yesterday :) Or at least a couple :)
YES to the entire normal sized PB cup! January is over no time for that healthy stuff :) Peanut butter and chocolate for the win!
Amen :)
This is awesome! You can never have too much peanut butter anything. I’ve only blogged about two things with peanut butter. Time for me to grab your book and get to work :)
If you pick it up and making anything, LMK about what you go with!
ohhhhh mahhhhh gahhhh. wow. these look awesome!!!
Having these pop up on my Bloglovin’ account is dangerous when I’m trying to stay away from sugar…
I have tried a few of the bar recipes on your blog and they have all been amazing!!!
Aww, thanks for the compliments on my recipes!
Aww these look great Averie!! So gooey!
This: really good to get-them-out-of-my-house after adding peanut butter cups.
I can only imagine. Most “plain” brownies are like that for me, so this….YEAH.
I consider Averie Cooks to be the neighborhood food bank (of desserts). Donation and paying it forward is ummm….necessary! :)
Peanut Butter and chocolate are my favorite combination of flavors. Love it!! Not any pb cup will do it must be the one with the capital R. I am so picky about that :) I love to make a chocolate cake with pb frosting and cut up pb cups on top-delish!! These brownies look so yummy. I wish I had some now. Happy Friday!
What a great combination of peanut butter cups and brownies. This is the type of dessert that I will love:)