Fudgy Peanut Butter Cup Brownies Recipe: We’re giving brownies a whole new swirl with this fudgy family-friendly recipe. Brownie batter is enriched with Skinny Dipped semi-sweet baking bits, then marbled with dollops of creamy peanut butter. While brownies bake, you’ll whisk together a thick chocolate coconut ganache frosting, spread it over the top, and sprinkle with chopped Skinny Dipped peanut butter cups. (Yep, we went there!) With just six simple ingredients, this dessert’s bound to turn your brownie world upside down.
Fudgy Peanut Butter Cup Brownies Recipe
- 3.2 ounce – Skinny Dipped Milk Chocolate Peanut Butter Cups – (Contains Milk, Peanuts, Soy)
- 18.3 ounce – Fudge Brownie Mix – (Contains Wheat)
- 2 unit – Eggs – (Contains Eggs)
- 9 ounce – Skinny Dipped Dark Chocolate Sea Salt Baking Bits – (Contains Milk)
- 4.6 ounce – Peanut Butter (Contains Peanuts)
- 1 unit – Coconut Milk (Contains Tree Nuts)
Instructions to Follow
1. Set the oven’s rack in the middle and heat it up to 350 degrees. Put peanut butter cups in the fridge to get cold. To melt ½ cup of butter (1 stick), move the pot around a few times over medium-low heat. Take the pot off the heat and let it cool down a bit. Spray cooking spray on a 9-by-13-inch baking dish while the butter melts. Put parchment paper around the dish, leaving two inches of extra on the longer ends. Cover baking paper with cooking spray.
2) Mix brownie mix, eggs, 3 tablespoons of water, and a pinch of salt in a big bowl with an electric mixer. (TIP: For a stronger chocolate taste, switch the water for coffee!) Slowly add the melted butter that has cooled. Clean and dry the pot; you’ll use it again in step 4. Mix in ½ cup of chocolate baking bits with a plastic spatula; save the rest for later.
Put peanut butter in a medium bowl that can go in the microwave. Heat the bowl for 30 to 45 seconds, or until the peanut butter is smooth enough to drizzle. Mix it up and set it away.
3) Pour brownie batter into prepared dish. Dollop spoonfuls of warmed peanut butter over batter. Using a butter knife, swirl peanut butter into batter. Bake on middle rack until a toothpick inserted in the center comes out with a few moist crumbs, 22-25 minutes. Remove from oven and let cool completely in baking dish.
4) Meanwhile, wash and dry bowl used for peanut butter. Place remaining chocolate baking bits in bowl. Shake coconut milk in container, then open and pour into pot used for butter. Stir in 1 TBSP sugar and a small pinch of salt. Heat coconut milk mixture over medium-high until it gently bubbles around the edges; immediately pour over chocolate in bowl. Let sit, undisturbed, until chocolate is slightly melted, 3-5 minutes. Gently whisk ganache together until smooth.
5) Unwrap peanut butter cups and transfer to a cutting board. Chop into small pieces. TIP: We like to quarter each cup, then cut each quarter in half.
6) Once brownies are cooled, pour ganache over brownies in pan. Using a rubber spatula, spread into an even layer. Sprinkle chopped peanut butter cups over ganache. Transfer to refrigerator until ganache is set, 20-30 minutes. Using parchment paper overhang, lift brownies out of dish and onto a cutting board. Cut into 24 squares to serve. TIP: Use a sharp knife and wipe knife with a wet, hot towel between cuts for clean edges. Store in an airtight container for up to 4 days.
Made these brownies today came out good taste delicious 😛
wow, how was the taste of Brownies