Peanut Butter Cup Brownies
The ULTIMATE rich, oooy-gooey, and chocolatey brownies, with perfectly-crinkled tops and chunks of peanut butter cups in every bite. These no flour brownies are also naturally gluten-free - and SO fudgy too!
- Prep Time: 25 minutes
- Cook Time: 25 minutes (up to 30)
- Total Time: 50 minutes (up to 55)
- Yield: 9-12 1x
- Category: brownies
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 3 ounces (6 tablespoons) butter, cubed
- 6 ounces bittersweet chocolate, chopped
- 4 5/8 ounces (2/3 cup) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 7/8 ounce (1/4 cup) cocoa powder
- 3 tablespoons corn starch
- 1/4 teaspoon salt
- 5 1/8 ounces (1 generous cup) chopped peanut butter cups, plus extra for sprinkling on top
Instructions
- Preheat oven to 350ºF and line an 8" square pan with parchment paper or aluminum foil. If using foil, grease with nonstick spray.
- Melt butter and chocolate: Combine butter and chocolate in a microwave-safe bowl. Microwave for 30-second increments, stirring in between, until smoothly melted.
- Combine the dry ingredients: In a small mixing bowl, whisk together the cocoa powder, corn starch and salt.
- Whip eggs and sugar: In the bowl of a stand mixer fitted with the wire whip attachment, begin beating the eggs on medium speed. While beating, slowly pour in sugar. Increase speed to medium-high and continue beating for several minutes until mixture is light in color and ribbons down from the beater when lifted. Wipe down bowl and beater as needed.
- Add remaining ingredients: With mixer on low speed, add the butter/chocolate mixture and vanilla extract, mixing in until combined. Add the dry ingredients and peanut butter cups and fold in with a rubber spatula just until evenly incorporated.
- Transfer to pan: Pour batter into prepared pan and use spatula to smooth out top surface. If desired, sprinkle with extra peanut butter cups (you can also do this after baking if preferred).
- Bake brownies in preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs, and edges are slightly pulling away from sides of pan.
- Cool and slice. Place pan over a wire rack and allow brownies to cool completely. Then, use foil/parchment to lift from pan. Slice with a sharp knife. For even cleaner slicing, transfer to fridge for 30-60 minutes before slicing.
Notes
Ingredients notes:
- Salted or unsalted butter can be used.
- Chopped chocolate can be substituted with chocolate baking chips.
- Regular or Dutch-process cocoa powder will work for this recipe.
- Reese's Minis can also be used and do not need to be chopped. Or, sub your favorite candy of choice!
For dairy-free brownies:
- Use dairy-free butter (oil will also likely work), dairy-free chocolate, and dairy-free peanut butter cups.
Storage and shelf life:
- Brownies are best if stored in an airtight container at room temperature. They will keep for 5-7 days.
Recipe adapted from Running with Spoons
