How To make Fudgy Peanut Butter Cup Brownies
brOWNIES:
12 tb (1 1/2 sticks) unsalted 1 3/4 c Granulated sugar
-butter, cut into 2 ts Vanilla extract -tablespoons 1 1/2 c All-purpose flour 12 oz Semisweet chocolate, 1/4 ts Salt
-coarsely chopped 24 Miniature chocolate-covered 6 lg Eggs, at room temperature -peanut butter cups
MILK CHOCOLATE SAUCE:
8 oz Milk chocolate, broken into 1/4 c Boiling water
-pieces 1/2 ts Vanilla extract
GARNISH:
1/4 c Unsalted roasted peanuts, -chopped
Make the brownies: 1. Position a rack in the center of the oven and preheat to 350 degrees F.
Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Lightly butter the bottom
and sides of the foil-lined pan. 2. Melt the butter and chocolate according to the melting instructions in the Chocolate Melting Tips. Cool until tepid. 3. In a medium bowl, using a wire whisk, beat the eggs until foamy. Add the sugar and beat until blended. Add the cooled chocolate mixture and mix until smooth. Stir in the vanilla. Stir in the flour and salt until well combined. 4. Scrape half the batter into the prepared pan and smooth the top with a rubber spatula. Arrange the peanut butter cups evenly over the batter, in four rows of six cups each. Press down lightly on each cup. Pour the remaining batter into the pan, and carefully spread level over the peanut butter cups. Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. 5. Cool the brownies completely in the pan set on a wire rack. Using the two ends of the foil as handles, lift the brownies out of the pan. Cover with plastic wrap and refrigerate for at least four hours or overnight. Make the milk chocolate sauce: 1. Do not make the sauce until the brownies have chilled. Place the milk
chocolate in a food processor fitted with the metal chopping blade. Process for 10 to 20 seconds, until finely chopped. Transfer the chocolate to a medium bowl. Pour the boiling water over the chocolate. Let the mixture stand for 30 seconds, to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. 2. Remove the plastic wrap from the brownies and invert onto a cutting board or large plate. Carefully peel off the foil. Reinvert the brownies onto a smooth surface and cut evenly into 24 squares, so that each brownie has one peanut butter cup in its center. To serve, place one brownie on each dessert plate, top with some of the milk chocolate sauce, and sprinkle with some of the chopped peanuts. Reprinted from the Godiva Chocolate website: http://www.godiva.com -----
How To make Fudgy Peanut Butter Cup Brownies's Videos
Easy Peanut Butter Cup Fudge Recipe Only 5 Ingredients
Find the FULL written peanut butter cup fudge recipe here on my website:
In this episode of In The Kitchen With Matt, learn how to make peanut butter cup fudge. If you love peanut butter cups and you love fudge, give this recipe a try!
#peanutbuttercups #fudge
Reese's Peanut Butter Cup Brownies Recipe | Episode 496
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I usually don't do back to back desserts, but when I was looking at which one of my Cheesecakes to make I asked on my Facebook page (wait you aren't following Average Guy Gourmet on Facebook? That's where I ask all the questions and drop a lot of info go follow it!! lol) It was between the Triple Chocolate or Reese's Peanut Butter Cup Cheesecakes. Well while that voting was going down my daughter Madelyn read Reese's Peanut Butter Cups lol.. So she said straight out Daddy I want you to make your Reese's Peanut Butter Cup Brownies, and come on we all know a Dad has a real hard time telling his 7 year old daughter no lol. So I give to you (well really to her) my Peanut Butter Cup Brownies Recipe! I know you guys will freaking love these! Every time I make them I end up pig out on the batter LMAO! So go ahead make these and thank me in the comments lol
Total Time: 1 Hour
Makes: 12 Brownies
1/3 Cup Peanut Butter
1/3 Cup Butter
5 oz. Bittersweet Chocolate
1-3/4 Cup Sugar
2 tsp. Vanilla
3 Eggs
1 Cup Flour
12 Giant Reese's Peanut Butter Cups
Need complete step by step instructions, you can check them out here -
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Ultimate Reese’s Brownies ???? so so easy! #brownies #chocolate #peanutbutter #reeses #dessert #baking
1 box brownie mix + ingredients listed on the box
2 Reeses Giant Peanut Butter Bars (you can also sub peanut butter cups or leave them out entirely)
1 c Reeses peanut butter baking chips
1/4 c heavy cream
Reeses Pieces for sprinkles on top
You’ll have extra chocolate bar blocks left over, those can be chopped for the topping as well OR use chopped Reeses peanut butter cups
Preheat oven to 350 degrees (or as directed on the package).
Line an 8″ square pan with parchment and spray with baking spray.
Make brownies according to the package. Pour half of the batter at the bottom of the pan. Place blocks of the chocolate bars over the batter, and then top with the additional batter.
Bake according to the package and let cool on a wire rack (in the dish).
Meanwhile, microwave the peanut butter chips and heavy cream for 30 seconds. Stir lightly then heat for an additional 30 seconds. Whisk until smooth.
Pour the ganache over the brownies. (It’s okay if the brownies are still a little warm.)
Spread the ganache evenly and then top with Reeses pieces and chopped chocolate bars or peanut butter cups.
Refrigerate until set. Serve at room temperature.
Peanut Butter Cup Brownie Bowls
Peanut Butter Cup Brownie Bowls - A peanut butter cup infused brownie bowl perfect to build your ice cream sundae in!
Get the full recipe here:
The Best Fudgy Brownies Ever! • Tasty
Super chocolatey, chewy, and fudgy.
Here is what you'll need!
The Best Fudgy Brownies
Servings: 9
INGREDIENTS
8 ounces good-quality chocolate
¾ cup butter, melted
1¼ cups sugar
2 eggs
2 teaspoons vanilla
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt
PREPARATION
Preheat oven to 350°F/180°C.
Chop the chocolate into chunks. Melt half, then save the other half for later.
Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.
Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.
Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
Slice, then serve with a nice cold glass of milk!
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Credits:
MUSIC
Midnight Sea_FullMix
Licensed via Warner Chappell Production Music Inc.
VEGAN Peanut Butter Cup Brownies (Gluten-Free) | Thrive Market
Get all the chocolatey goodness you love with this vegan brownie recipe with peanut butter cups thrown in. Your vegan meal prep game just got a long stronger, with vegan dessert on lock for every night of the week.
Here's what you'll need:
1 cup almond flour
¼ cup tapioca flour
⅓ cup cacao powder
2 scoops Thrive Market Organic Plant Protein, Chocolate
1 teaspoon baking powder
½ teaspoon salt
1 cup peanut butter
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
½ cup almond milk
2 packages UNREAL Dark Chocolate Peanut Butter Cups
Print the full how-to →
More keto recipes →
More dessert recipes →
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