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OMG Peanut Butter Cup Brownies

Pack in a cup of creamy chocolate milk cream jam into these artificial brownies and you get the most tempting and delicious OMG Peanut Butter Cup Brownies, ever! Thank you!



OMG Peanut Butter Cup Brownies are all about Choceur peanut butter cups on the inside and above, drizzle chocolate peanut butter on top and are covered with thick, delicious fudgy chocolate brownies made with 4 types of Ghirardelli Chocolate.

INGREDIENTS

  • This recipe is for 9x13 skillet. Divide the recipe in half for 8x8 or 9x9 brownies.

brownies

  • 3 unsalted butter sticks
  • 4 1/2 ounces of unsweetened chocolate cake. I use Ghirardelli, roughly cut
  • 1 1/2 cup 60% Cacao bitter chocolate chip I use Ghirardelli
  • 6 temp large space eggs
  • 1 1/2 cup sugar
  • 1 1/2 cup brown sugar, packaged
  • 1 teaspoon of salt
  • 1 tablespoon of vanilla extract I used Singing Dog Vanilla
  • 1 1/2 cups of all-purpose flour or very good gluten-free flour
  • 3/4 teaspoon baking powder
  • 1 - 12 oz cup of miniature peanut butter. I use ALDI's Choceur Peanut Butter Cups
  • 1/4 cup of milk chocolate chip that I use Ghirardelli

Chocolate Peanut Butter

  • 1/2 cup peanut butter
  • 1/2 cup of white chocolate chips, I use Ghirardelli

Sprinkled

  • 1 - 12 ounces of a miniature cup of peanut butter, coarsely chopped I use ALDI's Choceur Peanut Butter Cups, chopped coarsely


INSTRUCTIONS
  1. Preheat the oven to 350 degrees.
  2. Line a 9x13 baking sheet with heavy-duty paper and lubricate paper with a little grease, such as chips or lines with baking paper.
  3. In a small saucepan, melt the butter above your lowest setting, then add unsweetened chocolate with bitter chocolate chips while continuing to stir with a small shake until it melts and is smooth.
  4. Turn off the heat and let it ignite.
  5. In a large bowl, add the eggs to the bowl and shake lightly.
  6. In another bowl, add sugar and salt and stir together, then add eggs and stir until evenly mixed.
  7. Mix the melted chocolate into a sugar/egg mixture, until it is evenly mixed.
  8. Beat vanilla briefly.
  9. In another bowl, shake the flour and baking powder together and strain it into the chocolate mixture.
  10. Stir with a silicone spatula and pour and apply 2/3 of the mixture evenly to the prepared baking pan.
  11. Place (1 bag) cups of peanut butter evenly throughout the brownies by pushing them into brownies evenly. Spread the remaining brownies mixture on top. (It's okay if a few cups of peanut butter show).
  12. Sprinkle milk chocolate chips on top of the brownie mixture.
  13. Bake 35 minutes, until the toothpicks come out clean and transfer the pan to the cooling rack and let it cool for 15 minutes.
  14. Spread the peanut butter shell roughly and place the brownies in the fridge so they are ready.
  15. While the brownies are cold, prepare a chocolate nut butter drizzle.
  16. Melt the peanut butter and white chocolate together in the microwave for one minute and stir quickly to melt evenly. Place it back in the microwave for 15 seconds, stirring each time, if further smelting is needed.
  17. Put the chocolate peanut butter in a ziplock bag and cut corn and drizzle back and forth in the brownies.
  18. After the brownies are set, cut and enjoy! Best served at room temperature.


Note
It can be cooled for up to 3 weeks. Make 12 very large or 24 small brownies.

This recipe is inspired by thebakingchocolatess

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