Peanut Butter Cup Brownies

Ingredients:

• 1/2 cup salted butter, melted and cooled
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 24 full-size chocolate peanut butter cups, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease.
2. In a large bowl, whisk together melted butter and granulated sugar until smooth and glossy.
3. Add vanilla extract and eggs, one at a time, whisking well after each addition.
4. In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
5. Gradually stir dry ingredients into the wet mixture just until combined. Do not overmix.
6. Gently fold in chopped peanut butter cups, reserving a small handful for the top if desired.
7. Spread batter evenly into the prepared pan and sprinkle remaining peanut butter cups over the top.
8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool completely before slicing for clean cuts and best texture.

Serving Tips

• Serve slightly warm with vanilla ice cream
• Drizzle with chocolate or peanut butter sauce
• Chill before slicing for extra-fudgy brownies

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for up to 2 months.

Notes & Variations

• Use mini peanut butter cups for more even distribution
• Swap half the butter for peanut butter for extra richness
• Add chocolate chips for an even more decadent brownie