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
100g baking spread/butter
150g caster sugar
50g dark muscavado sugar
100g dark chocolate, broken into pieces
1 tbsp golden syrup
1 tsp vanilla extract
100g plain flour
2 tbsp cocoa
½ tsp baking powder
2 sharing bags of mini peanut butter cups
- Pre heat your oven to 200°C/180°C fan/Gas Mark 6.
- Line an 8 inch square brownie pan with baking paper or silicone sheets and put to one side.
- 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.
- In another bowl, beat together the eggs and flavouring with a hand or stand mixer.
- 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.
- Pour your chocolate mixture into the eggs and beat.
- Add your dry ingredients and fold into the mixture.
- 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.
- Tip the other half of the mixture on top so none of the cups are showing and bake for 20-25 minutes.
- 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!
- 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!