Peanut Butter Stuffed Brownies
Packed with peanut butter goodness from the filling to the toppings, these peanut butter-stuffed brownies are a true delight for peanut butter and chocolate lovers.
Servings: 16
Ingredients
For the Brownie Batter:
- ¾ Cup Salted Butter, melted
- ¾ Cup Semisweet Chocolate Chunks or Chips
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 2 Teaspoons Pure Vanilla Extract
- ¾ Cup Unsweetened Cocoa Powder
- ¾ Cup All Purpose Flour
- 16 Regular Sized Reeses Peanut Butter Cups
For the Toppings:
- ½ Cup Creamy Unsweetened Peanut Butter
- 1 7.6 Ounce Bag of Mini Unwrapped Reeses Peanut Butter Cups
- ⅔ Cup Semisweet Chocolate Chunks
Instructions
- Spray an 8x8 baking pan with nonstick spray and line it with parchment paper. Combine the melted butter and ¾ cups chocolate chunks in a medium sized bowl. Whisk until smooth and no chunks remain. Add the sugar and mix well. Add both eggs and the vanilla, mixing until smooth.
- Add your dry ingredients: the flour and cocoa powder and mix until fully combined and no powder remains.
- Spray an 8 x 8 baking dish with nonstick cooking spray, and line the pan with parchment paper.
- Gently spread half of the brownie batter into the prepared pan. Line the top of the brownie batter layer with the full peanut butter cups and a sprinkling of semisweet chunks, ⅓ of the ⅔ cup.
- Spoon the remainder of the batter over the peanut butter cups, and gently spread evenly across the top. Drop spoonfuls of the creamy unsweetened peanut butter on top of the brownie batter and gently swirl it into the batter with a butter knife. Top with the mini peanut butter cups and another sprinkling of semisweet chunks (the remaining ⅓ cup).
- Bake at 350° for 35-40 minutes. Remove from oven and allow to cool for 30 minutes. The brownies will fully set up in the middle when they are cool.
- Serves 16. Store in an airtight container at room temperature for three to five days. Enjoy!
Notes
See blog for dietary substitutions on dairy and gluten.