Ingredients:
For the Brownie Base:
- 1 cup (2 sticks) unsalted butter
- 1 and 1/2 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Peanut Butter Swirl:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Topping:
- 1 cup mini peanut butter cups, halved
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
Prepare Brownie Batter: In a medium saucepan, melt the butter over medium heat.
Remove from heat and add both granulated sugar and brown sugar.
Stir until well combined. Allow the mixture to cool slightly.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Do not overmix.
Prepare Peanut Butter Swirl: In a small bowl, mix together the creamy peanut butter, powdered sugar, melted butter, and vanilla extract until smooth.
Assemble the Brownies: Spread about two-thirds of the brownie batter into the prepared pan.
Dollop spoonfuls of the peanut butter swirl mixture over the brownie batter.
Use a knife or toothpick to create swirls by gently running it through the batter.
Top with Peanut Butter Cups: Sprinkle the halved mini peanut butter cups evenly over the brownie batter.
Finish Layering: Drop small spoonfuls of the remaining brownie batter on top of the peanut butter cups, covering them as much as possible.
Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Be cautious not to overbake, as the brownies should be fudgy.
Cool and Cut: Allow the brownies to cool completely in the pan on a wire rack.
Once cooled, lift the brownies out using the parchment paper overhang and cut into squares.
Enjoy: Serve these decadent Fudgy Peanut Butter Cup Brownies and enjoy the rich combination of chocolate and peanut butter!
Feel free to customize this recipe to your liking, and happy baking!