Some of you may have realised by now that I’m quite the peanut butter fan. Mixed with a bit of chocolate and I’m in complete and utter heaven. The combination of the two is definitely a guilty pleasure of mine. And whilst I have a fair amount of those on my blog, this one is rather high up on the list. Especially when Reese’s peanut butter cups are involved.
I can’t say I’m a huge fan of chocolate from across the pond – sorry American friends – but anything Reese’s is a whole different story. Quite possibly the best peanut butter invention that the planet has ever seen, I make a point of including it in any recipes I can. And I think I do a pretty good job of doing so.
This is not the first recipe for brownies that this blog has seen, but it is easily my favourite. Each brownie square has it’s very own peanut butter cup hidden inside, so for fellow PB lovers like myself, these are an absolute dream.
200g dark chocolate (70% cocoa)
200g unsalted butter
250g golden caster sugar
4 large eggs
50g cocoa powder
75g plain flour
12 regular size Reese’s peanut butter cups
4 tbsps crunchy peanut butter
- Preheat oven to gas mark 4/180C or 160C for fan assisted ovens, and line a baking tin with baking paper. Set to one side.
- Place a large heatproof bowl over a pan of simmering water and gently melt the dark chocolate and butter together. Once melted, remove from the heat and set to one side allowing to cool slightly.
- Mix the flour and cocoa together in a small bowl and set to one side. Then in a large bowl whisk the eggs and golden caster sugar together until thick and creamy.
- Pour the melted chocolate mixture into the whisked eggs and sugar and gently fold until everything is well combined. Sift the flour and cocoa in, using a sieve, and gently fold again.
- Pour half of the brownie mixture into the baking tray and then carefully push each peanut butter cup into the mixture very slightly. Make sure they are evenly spread out so when cut each brownie square will have it’s own peanut butter cup.
- Pour the rest of the mixture of top and smooth over. Carefully spoon the crunchy peanut butter on top and gently swirl on the surface of the brownies.
- Place into the oven and bake for around 25-30 minutes. The brownies should have a very slight wobble in the centre, anymore than this then they need a little longer.
- Once cooked, remove from the oven and leave to cool completely in the tin. Cut into 12 pieces and get stuck in!