Peanut Butter Cup Brownies (Printer View)

Fudgy brownies filled with creamy peanut butter cups for a rich, crowd-pleasing dessert experience.

# Components:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, melted
06 - 2 cups granulated sugar
07 - 4 large eggs
08 - 2 teaspoons vanilla extract

→ Mix-ins and Filling

09 - 1 cup semi-sweet chocolate chips
10 - 16 mini peanut butter cups or 8 standard peanut butter cups, halved

# Method:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
03 - In a large bowl, combine melted butter and sugar, whisking until glossy.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
06 - Gently fold in chocolate chips.
07 - Spread half of the brownie batter evenly into the prepared pan.
08 - Arrange peanut butter cups evenly over the batter.
09 - Spoon remaining batter over the peanut butter cups, smoothing the top with a spatula to cover completely.
10 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
11 - Allow to cool completely in the pan before lifting out and slicing into squares.

# Expert Advice:

01 -
  • The peanut butter cups stay intact enough to taste distinct but melt just enough to create pockets of richness throughout the brownie.
  • You don't need a mixer or fancy technique—this comes together in one bowl and rewards you with a professional-looking dessert.
  • They're sturdy enough to transport to potlucks or wrap as gifts, yet fudgy enough to feel genuinely indulgent.
02 -
  • The toothpick test is everything here—a couple of moist crumbs is the sweet spot between fudgy and underbaked, and even a few extra minutes can shift these from perfect to slightly dry.
  • Cooling them completely in the pan before removing them is non-negotiable; I learned this the hard way when impatience led to crumbled brownies that still tasted good but looked like a mess.
03 -
  • Don't skip the parchment paper overhang—it's the difference between lifting brownies out cleanly and chiseling them out of the pan.
  • If your kitchen is warm, chill the batter for ten minutes before spreading it to make it easier to work with, especially when layering.
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