Fudgy Peanut Butter Cup Brownies
Submitted by melbrimc
Fudgy peanut butter cup brownies: dense chocolate brownies baked with a whole miniature peanut butter cup tucked inside each square, finished with warm milk chocolate sauce and chopped peanuts. Next-level brownie sundae territory.
YIELD
24 browniesPREP
30 minCOOK
30 minREADY
60 minThese are the brownies that settle arguments. Dense, fudgy chocolate squares with a whole miniature peanut butter cup buried in the center of each one, so every single bite delivers that molten peanut butter surprise in the middle.
The layering step is the whole magic. Half the batter goes in the pan, then the peanut butter cups line up in neat rows, pressed down just enough to anchor them before the rest of the batter pours over and seals them in. As the brownies bake, the cups soften into a pocket of melted peanut butter and chocolate.
Don’t skip the overnight chill. Brownies like these are gooey messes right out of the oven, but a night in the fridge firms them enough to slice cleanly with one peanut butter cup centered in each square. The milk chocolate sauce at the end turns them from brownie into plated dessert.
Chef Tips
- Line the pan with foil overhanging the long sides, this lets you lift the whole slab out for clean cutting.
- Chill the brownies for at least 4 hours, ideally overnight, before cutting. Warm brownies tear apart around the soft peanut butter cups.
- Use a hot dry knife (dipped in hot water, wiped between cuts) to slice cleanly without dragging peanut butter through the chocolate.
- Pour the boiling water directly over chopped chocolate for the sauce, then wait 30 seconds before whisking. This emulsifies into a glossy sauce without breaking.
- Arrange the cups in a 4 by 6 grid, this way every cut square has one cup centered inside.
Variations
Ingredients
Directions
Make the brownies:
- Position a rack in the center of the oven and preheat to 350℉ (180℃).
Line a 13 by 9 inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan.
Lightly butter the bottom and sides of the foil-lined pan.
- Melt the butter and chocolate according to the melting instructions in the Chocolate Melting Cool until tepid.
- In a medium bowl, using a wire whisk, beat the eggs until foamy. Add the sugar and beat until blended. Add the cooled chocolate mixture and mix until smooth. Stir in the vanilla. Stir in the flour and salt until well combined.
- Scrape half the batter into the prepared pan and smooth the top with a rubber spatula. Arrange the peanut butter cups evenly over the batter, in four rows of six cups each. Press down lightly on each cup. Pour the remaining batter into the pan, and carefully spread level over the peanut butter cups. Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
- Cool the brownies completely in the pan set on a wire rack. Using the two ends of the foil as handles, lift the brownies out of the pan. Cover with plastic wrap and refrigerate for at least four hours or overnight. Make the milk chocolate sauce:
- Do not make the sauce until the brownies have chilled. Place the milk chocolate in a food processor fitted with the metal chopping blade. Process for 10 to 20 seconds, until finely chopped. Transfer the chocolate to a medium bowl. Pour the boiling water over the chocolate. Let the mixture stand for 30 seconds, to melt the chocolate. Gently whisk until smooth. Stir in the vanilla.
- Remove the plastic wrap from the brownies and invert onto a cutting board or large plate. Carefully peel off the foil. Reinvert the brownies onto a smooth surface and cut evenly into 24 squares, so that each brownie has one peanut butter cup in its center. To serve, place one brownie on each dessert plate, top with some of the milk chocolate sauce, and sprinkle with some of the chopped peanuts.
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