I LOVE BROWNIES! And this recipe is totally worthy of the capital letters. Oozy, gooey and packed choc a block full of Reese’s peanut butter cups, this is one brownie that’s perfect to eat straight out of the tin.
Hellooo oozy innards! I first tried this awesome brownie waaay back in ’09 here and it was only a recent trip to Costco that I found myself in possession with an extremely large bag of Reese’s peanut butter cups. The brownie recipe is originally from the Ben & Jerry’s Ice Cream & Dessert Book which I stumbled upon over here and chuck on a handful of pb cups and you’re set for deliciousness!
115g unsweetened chocolate
115g salted butter
4 large eggs
2 cups caster sugar
1 tsp vanilla extract
1 cup plain flour
20-25 miniature Reese’s Peanut Butter Cups
Preheat the oven to 175C. Line a 13 × 9-inch baking pan (I used a 9 × 9in square pan). Melt the 115g butter, add the 115g chocolate and stir until melted. Chuck in fridge to cool while doing next part but make sure it doesn’t solidify.
Beat the 4 eggs until very fluffy. Gradually beat in the 2 cups of sugar and 1 tsp vanilla. Fold in the cooled chocolate mixture. Add the 1 cup flour and fold until just combined.
Cut 20 of the peanut butter cups in half.
Pour the batter into the tin and place peanut butter halves evenly on top of batter. Bake for 30mins.
But hang on, you reckon that’s enough pb cups in there? I think not! Add the rest of the pb cups to top of the almost finished brownie. I decided to halve them but hey feel free to add whole ones! Lightly push cups into brownie and bake for 2mins or until tops of the cups are melty.
Let cool in the pan completely before cutting.
Mmm yeah baby
Eat with a spoon and down the brownie with a large glass of milk 😀
14 February 2012