Okay, seriously, there is so much spam in my life right now. I just marked like 37 comments on this page as spam. I have people saying everything from “I need new sweaters!” to giving me instructions on how to build a cat house. Seriously.
This wouldn’t be that big of a deal, but somehow in the confusing internet whirlwind that was the setup of this blog all my comments were set up to forward to my phone as emails. I love this when these comments are from real people. When it’s 3 a.m. and I manage to drag my eyes open to see why my phone just vibrated fourteen times in a row, I’m not exactly pleased to see that it’s from email@example.com explaining to me that ”I need a new printer immediately because my printer is not a printer” or whatever other nonsense phrase some guy in his basement has come up with.
All right. Thanks for letting me get that off my chest. On to Peanut Butter Cup Brownies.
If you’ve been around here before, you might’ve noticed my fondness for brownies and peanut butter. I’m obsessed. And so, it’s probably no surprise that the other day in church I realized that I just HAD to eat brownies with peanut butter cups in the middle, similar to this recipe, which you should not judge by its pictures because it’s freaking fantastic and not mine, so I’m not even bragging.
Anyway, so as much as I love the Mint Brownies, the brownie recipe just seemed too dark to go with milk chocolate Reese’s cups, and I don’t really like the dark chocolate kind. I’ve always been curious about milk chocolate brownies. All the people that don’t eat sugar by the spoonful (no…really) are always talking about how they’re too sweet. I can’t think of anything on earth I’ve really ever considered too sweet, so I went for it.
And they were really good! I left some of the extra chocolate out when I first made them and I’ve put it back in for this recipe because I honestly wanted the brownies to be sweeter. I might even up the sugar. otherwise, they were amazing. SUPER thick and a nice complement to the Reese’s, which are already so great on their own you know they’re going to be good in brownies.
If you don’t like the milk chocolate brownie thing or just don’t want to go to the trouble, although I was initially hesitant, I would have no qualms now about recommending normal brownies for this as long as they’re not the super dark kind. I would also avoid really cakey recipes too, as they might fall apart. I made two batches of the milk chocolate brownies for a 9 X 9 pan, but you could probably get buy with one batch if you were okay with thinner brownies, or if you wanted to turn these into brownie bites in a muffin tin. Yum. That’s probably happening tomorrow.
I used 18 snack size Reese’s cups for this, across the first half of the brownie batter pan like you can see with the peppermint patties in the Mint Chocolate Brownies pictures. However, for the Reese’s cup I used two layers, slightly offset to get a piece of peanut butter cup in as many bites as possible.
As I said before, I also doubled the brownie recipe I used, which I’ll list below. You could get buy with one batch if you were okay with thinner brownies. Any brownie recipe should do, although as I said, I don’t recommend really dark brownie recipes or very cake-like brownies. But let’s face it. These are brownies with peanut butter cups inside them. You can’t really mess up.
Milk Chocolate Brownies
from Gourmet via Epicurious
DOUBLE IF MAKING PEANUT BUTTER CUP BROWNIES
1. Preheat oven to 350 degrees.
2. Cover 9 x 9 or 8 x 8 pan with cooking spray or parchment paper.
3. Melt butter and half of the chocolate over low heat until both are completely melted. (Personally, I would actually recommend melting all 8 ounces in one go to give a sweeter taste throughout, especially if you’re making the peanut butter brownies).
4. Remove from heat and cool for approximately five minutes. Stir in brown sugar and vanilla, then beat in eggs one by one until smooth.
5. Combine dry ingredients in separate bowl, whisk, then stir into chocolate mixture. If only half of chocolate was added in Step 3, stir in remaining chocolate.
6. For Peanut Butter Cup Brownies, pour half of batter into pan and top with eighteen Reese’s cups as discussed above.
7. Pour second half into pan, completely covering Reese’s cups, and bake for approximately an hour for peanut butter cup brownies, or 25-30 minutes for regular brownies. This will vary greatly based on how thick your brownies are. Once the top of the brownies no longer jiggles when the rack is moved, remove brownies. Brownies will be lightly fudgy in middle when finished.