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Peanut Butter Cup Brownies

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“These are made using Reese's Peanut Butter Cups YUUUUUUUUMMMMMMMM”
READY IN:
55mins
YIELD:
36 squares
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Line a 9-in.
  3. square baking pan with foil, letting ends extend above pan on 2 sides.
  4. Coat foil with nonstick spray.
  5. Melt butter and chocolate in a medium saucepan over low heat or in microwave, stirring often.
  6. Remove from heat.
  7. Add sugar, peanut butter, eggs and vanilla; stir with a whisk until blended.
  8. Add flour; stir until smooth.
  9. Spread half the batter in pan (about 1 1/2 cups).
  10. Cut peanut butter cups in half and distribute evenly over batter.
  11. Cover with remaining batter.
  12. Bake 25 minutes or until a wooden pick inserted in center comes out with moist crumbs.
  13. Cool in pan on a wire rack.
  14. Meanwhile make Glaze: Melt chocolate and butter in microwave or a medium saucepan over low heat, stirring often.
  15. Remove from heat; stir in corn syrup until blended.
  16. Cool 10 minutes or until no longer hot, but still loose and spreadable.
  17. Spread over brownies.
  18. To garnish: Cut both reserved peanut butter cups in 8 wedges.
  19. Sprinkle on brownies along with other garnishes.
  20. Refrigerate 15 minutes until Glaze sets.
  21. Cover after cooling (to avoid condensation) and refrigerate up to 3 days.
  22. To serve: Lift foil by ends onto a cutting board.
  23. Cut brownie in 36 squares.
  24. PLANNING TIP: Can be made through Step 6 up to 3 days ahead.
  25. Refrigerate covered.

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