Fudgy Peanut Butter Cup Brownies
These Fudgy Peanut Butter Cup Brownies start with an easy homemade brownie recipe and are stuffed with peanut butter cups!
Ingredients
- 1/2 cup (115 grams) unsalted butter, melted and slightly cooled
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1/2 cup (65 grams all-purpose flour) (spooned & leveled)
- 1/2 cup (40 grams) natural unsweetened cocoa powder
- 1/4 teaspoon salt
- 12 full-size peanut butter cups unwrapped
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking dish with aluminum foil, leaving some overhang for easy removal. Spray with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Mix in the eggs and vanilla extract until fully combined.
- Sift the flour, cocoa powder, and salt into the dry ingredients and mix until just combined, scraping down the sides of the bowl as needed.
- Pour half of the brownie batter into the prepared baking pan. Place the peanut butter cups on top of the brownie batter, cutting some in half as needed to make them all fit in one even layer.
- Add the remaining brownie batter on top and spread into one even layer, making sure all of the peanut butter cups are covered.
- Bake 350°F for 30-35 minutes or until the tops of the brownies look set. Remove from the oven and transfer to a wire rack to cool completely. Slice into 9-12 squares, serve, and enjoy!
Notes
Store brownies in an airtight container on the counter for up to four days. Brownies may also be frozen for up to 3 months, thaw overnight in the refrigerator and bring to room temperature before serving.