Description
Deliciously rich and fudgy peanut butter stuffed brownies featuring a layer of gooey peanut butter cups nestled inside, topped with melted chocolate and chopped peanut butter cups for an indulgent treat perfect for chocolate and peanut butter lovers.
Ingredients
Scale
Brownie Batter
- 2 oz unsweetened chocolate, melted
- 1/3 cup canola oil
- 2 eggs
- 1 cup sugar
- 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Toppings and Filling
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1 cup chopped peanut butter cups
- 1 bag peanut butter cups, unwrapped (approximately 10-12 cups)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Prepare an 8-inch baking dish by spraying it with non-stick spray or lining it with foil or parchment paper to ensure easy removal of the brownies.
- Mix chocolate and oil: In a mixing bowl, combine the melted unsweetened chocolate and canola oil, stirring until the mixture is smooth and well incorporated.
- Add eggs and sugar: Stir in the eggs one at a time followed by the sugar until the batter is uniform and slightly glossy.
- Add dry ingredients: Gently fold in the flour, baking powder, and salt until just combined, being careful not to overmix to keep the brownies tender.
- Layer the batter and peanut butter cups: Spread half of the brownie batter evenly into the prepared baking dish. Distribute the unwrapped peanut butter cups evenly over this layer for a gooey center.
- Add remaining batter: Pour the remaining brownie batter over the peanut butter cups and spread it evenly to cover the filling layer completely.
- Bake the brownies: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Add chocolate chips and melt: Immediately upon removing the brownies from the oven, sprinkle the chocolate chips evenly over the top. Cover the pan loosely with foil and let it sit for 10 minutes to allow the chips to melt.
- Spread melted chocolate and add chopped cups: Use a spatula or knife to spread the melted chocolate across the top of the brownies, then sprinkle with the chopped peanut butter cups for added texture and peanut buttery flavor.
- Cool and serve: Allow the brownies to cool completely in the pan before slicing into 12 servings. This ensures clean cuts and optimal texture.
Notes
- For best results, use fresh peanut butter cups that are not overly soft or melted.
- You can substitute canola oil with vegetable or melted coconut oil if preferred.
- Ensure not to overbake; brownies should remain fudgy inside.
- Cool completely before cutting to avoid crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
