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To make these rich brownies, you need: - 1 cup unsweetened cocoa powder - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, melted - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 teaspoon salt - 1 cup peanut butter (smooth or crunchy) - 1 cup mini peanut butter cups, halved - 1/2 cup chocolate chips (optional) These ingredients come together to create a deep chocolate flavor with a creamy peanut butter twist. You can add some fun touches to your brownies. Consider: - 1/2 cup of chopped nuts for crunch - A pinch of sea salt on top for balance - A splash of coffee to deepen the chocolate flavor - Swirls of caramel for extra sweetness These options can take your brownies to the next level! If you have allergies, there are great substitutes: - Use coconut oil instead of butter for a dairy-free option. - Replace all-purpose flour with almond flour for a gluten-free version. - Try sunflower seed butter if you need a nut-free option. These swaps help you enjoy the brownies while keeping everyone safe. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for baking. Grease a 9x13 inch pan or line it with parchment paper. It makes removal easy later. In a big bowl, combine 1 cup cocoa powder, 1 cup granulated sugar, and 1/2 cup brown sugar. Add 1/2 cup of melted unsalted butter to this mix. Whisk everything until smooth. Next, crack in 4 large eggs, one at a time. Make sure to whisk well after each egg. This helps your batter come together. Stir in 1 teaspoon of vanilla extract for flavor. Then, gently fold in 1 cup of all-purpose flour and 1/2 teaspoon of salt. Mix until just combined; it's okay if it's a bit lumpy. Finally, stir in 1 cup of peanut butter until fully mixed. The batter will feel thick, and that’s perfect. Now, pour half of the brownie batter into your pan. Use a spatula to spread it evenly. Next, take your halved mini peanut butter cups and sprinkle them across the batter. If you like, you can also add 1/2 cup of chocolate chips. This adds extra chocolatey goodness. Carefully spread the rest of the brownie mixture over the peanut butter cups. Smooth it out gently so everything stays in place. Place the pan in your preheated oven. Bake for 25-30 minutes. To check for doneness, insert a toothpick into the center. It should come out with a few moist crumbs. This means they are fudgy and not overdone. Once baked, pull the pan from the oven and let it cool for 10-15 minutes. After this, transfer the brownies to a wire rack to cool completely. Cutting them while warm may make a mess, so give them time to set. To get that perfect fudgy texture, you must not overbake. Keep an eye on your brownies. Bake them for 25 to 30 minutes. A toothpick should come out with a few moist crumbs. This means they are done. Also, using melted butter adds richness. Make sure to mix gently when adding the flour. Some lumps are fine. This helps keep the brownies soft and chewy. One common mistake is overmixing the batter. This can make your brownies tough. Mix just until you don’t see any dry flour. Another mistake is not measuring ingredients correctly. Use measuring cups for dry ingredients and liquid measuring cups for wet ones. Also, don’t skip the salt! It enhances the flavors. Lastly, remember to let the brownies cool before cutting. This helps them hold their shape. Always use the right tools. For dry ingredients, spoon them into the cup then level them off with a knife. Don’t pack them down. For liquids, check the measurement at eye level. This ensures accuracy. When measuring sticky ingredients like peanut butter, lightly coat the measuring cup with oil first. This makes it easier to pour out. Accurate measurements lead to great results in your brownies! Pro Tips Use Room Temperature Ingredients: Allow your eggs and butter to reach room temperature before mixing. This helps create a smoother batter and improves the texture of your brownies. Don’t Overmix: Once you add the flour, mix just until combined to avoid tough brownies. The batter should be thick and slightly lumpy. Add a Pinch of Espresso Powder: For an enhanced chocolate flavor, consider adding a pinch of espresso powder to the batter. It complements the cocoa and elevates the taste. Cool Before Cutting: Let the brownies cool completely in the pan before cutting. This helps them set and makes cutting easier, resulting in clean squares. {{image_2}} You can switch up the flavor by using different nut butters. Almond butter adds a nice twist. Cashew butter gives a creamy texture. You might also try sunflower seed butter for a nut-free option. Each nut butter brings its own taste to the brownies. Just remember to keep the same amount as the recipe calls for. To make these brownies gluten-free, swap the all-purpose flour for a gluten-free blend. Many blends work well in brownies. For a vegan option, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use a vegan butter substitute for the melted butter. You can get creative with mix-ins. Adding chopped nuts gives a nice crunch. Try swirling in some caramel or fudge for extra flavor. You can also add mini marshmallows for a gooey treat. For toppings, sprinkle sea salt on top for a sweet-salty combo. Drizzle extra melted peanut butter or chocolate sauce for a fancy touch. Each variation makes the brownies uniquely yours! I love to keep my brownies fresh and tasty. The best way to store them is in an airtight container. This keeps them moist. You can also wrap them tightly in plastic wrap. Make sure to layer parchment paper between the brownies if they are stacked. This prevents sticking and keeps them looking great. At room temperature, peanut butter cup brownies last about 3 to 4 days. Keep them in a cool, dry place. If you store them in the fridge, they can last up to a week. The cold may change the texture a bit, but they still taste delicious. Want to save some for later? You can freeze your brownies! Cut them into squares and wrap each piece in plastic wrap. Then, place them in a freezer-safe bag. They can stay frozen for up to 3 months. When you’re ready to eat, simply thaw them in the fridge overnight or at room temperature for an hour. Enjoy your treats whenever you want! Yes, you can use crunchy peanut butter. It adds a fun texture to the brownies. The small pieces of peanuts give each bite a nice crunch. Just keep the amount the same. If you overbake your brownies, they may turn dry. To fix this, try serving them warm with ice cream. The ice cream adds moisture and flavor. You can also drizzle chocolate or peanut butter sauce on top. This helps mask any dryness. You can replace eggs with applesauce or mashed bananas. Use 1/4 cup of either for each egg. This keeps the brownies moist and soft. You can also try using yogurt or silken tofu. Each option will change the flavor a bit, but they work well. In this post, we explored how to make perfect peanut butter cup brownies. We covered the essential ingredients, optional extras, and substitutions for allergens. I provided clear steps for mixing, layering, and baking. Plus, I shared tips to avoid common mistakes and achieve a fudgy texture. Remember to store your brownies right for maximum freshness. Experiment with flavors and textures to find your favorite version. Happy baking!

Decadent Peanut Butter Cup Brownies

Rich and fudgy brownies with a delightful peanut butter cup surprise.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup peanut butter (smooth or crunchy)
  • 1 cup mini peanut butter cups, halved
  • 1/2 cup chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the cocoa powder, granulated sugar, brown sugar, and melted butter until smooth.
  • Add the eggs, one at a time, whisking well after each addition to incorporate fully. Then, stir in the vanilla extract.
  • Gently fold in the flour and salt, mixing until just combined. Be careful not to overmix; some lumps are okay.
  • Stir in the peanut butter until fully incorporated. It's okay if the mixture is a bit thick.
  • Pour half of the brownie batter into the prepared pan. Gently spread it out evenly using a spatula.
  • Sprinkle the halved mini peanut butter cups evenly over the batter, and if desired, sprinkle chocolate chips on top.
  • Carefully spread the remaining brownie mixture over the peanut butter cups, smoothing it out.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep them fudgy.
  • Once baked, remove from the oven and allow to cool in the pan for about 10-15 minutes. Then, transfer to a wire rack to cool completely before cutting into squares.

Notes

Serve warm with melted peanut butter or chocolate sauce, or with vanilla ice cream.
Keyword brownies, chocolate, peanut butter