Peanut Butter Cup Brownie

Another twist on a classic – peanut butter cups hidden like tasty little jewels inside a gorgeously fudgy brownie. But it’s so simple, there’s really no excuse not to try it! Unless you eat all the peanut butter cups first… then you’ll want to revert to a classic brownie recipe! The perfect combination of peanut butter and chocolate, I find it genuinely difficult to not devour the entire tray… Let me know how you get on…

Peanut Butter Cup Brownie

Ingredients

100g baking spread/butter
150g caster sugar
50g dark muscavado sugar
100g dark chocolate, broken into pieces
1 tbsp golden syrup
2 eggs
1 tsp vanilla extract
100g plain flour
2 tbsp cocoa
½ tsp baking powder

2 sharing bags of mini peanut butter cups 

Method

  1. Pre heat your oven to 200°C/180°C fan/Gas Mark 6.
  2. Line an 8 inch square brownie pan with baking paper or silicone sheets and put to one side.
  3. Pop your baking spread or butter, both sugars, chocolate and golden syrup into a saucepan and heat gently, stirring, until it’s all melted together. Take off the heat and put to one side to cool.
  4. In another bowl, beat together the eggs and flavouring with a hand or stand mixer.
  5. Weigh out your dry ingredients – flour, cocoa and baking powder and mix in a bowl or scale pan. This gives your chocolate mixture a bit longer to cool.
  6. Pour your chocolate mixture into the eggs and beat.
  7.  Add your dry ingredients and fold into the mixture.
  8. Pour half your brownie mixture into the brownie pan, then add your peanut butter cups. Make sure they’re nice and close together to make a good, snug layer.
  9. Tip the other half of the mixture on top so none of the cups are showing and bake for 20-25 minutes.
  10. I tend to give this a few minutes longer than a regular brownie as I prefer the middle less squidgy. It definitely shouldn’t wobble at all when removed from the oven!
  11. Let it cool in the tin for a good 10-15 minutes, until it’s robust enough to lift out! Then cut into pieces and enjoy!

🥜❤🥜

alwayscake

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