So, I wanted to mail this pan of brownies to my brother and his family, but I didn’t want to cut them and risk them drying out in the shipping process. I began with a disposable pan, baked the brownies, and let them cool completely. Then I wrapped the pan in foil, placed some of those air pack bubble things that coming in shipping boxes on the top, and secured the lid with enough packing tape to last through the apocalypse.
Fortunately, it appears that my plan worked – as you can see by the photo here, the brownies arrived in North Carolina unscathed and, to my knowledge, still tender. Everyone in Andy’s family likes Reese’s peanut butter cups, but you could swap in miniature Snickers bars or another type of candy in the recipe if you like, or just leave them plain. This recipe is adapted from an “on-the-fence” brownie recipe from King Arthur flour and yields a texture somewhere between cakey and fudgy.
- 1 cup butter
- 2 1/4 cups sugar
- 1 1/4 cups Dutch process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 eggs
- 1 1/2 cups flour
- 1 cup chocolate chips
- 24 miniature Reese’s peanut butter cups, unwrapped
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking pan.
Melt butter over medium heat, then stir in sugar and continue heating until just warm; this helps give a shiny top to your brownies. Remove from heat and place in a medium bowl along with cocoa powder, salt, baking powder, and vanilla and stir to combine. Whisk in eggs, then stir in the flour and chocolate chips.
Pour batter into prepared pan and add miniature peanut butter cups; I spaced mine out into four long rows of six cup each. Gently press peanut butter cups down into the batter.
Bake for 28-32 minutes, until a cake tester inserted near the center comes out clean or with just a few moist crumbs. Cool completely; store in an airtight container at room temperature.
Makes 24 brownies.