Peanut Butter Cup Brownies

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.

Ingredients

  • 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

Preparation

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.

Peanut Butter Cup Oreo Brownies

pb cup oreo browniesMy sister-in-law Kristin and I share a sincere appreciation for baked goods, particularly those involving chocolate and peanut butter. Recently, we both heard of a limited-time-only Oreo cookie on the market: the Reese’s Peanut Butter Cup Oreo. At first, they were only available at Wal-Mart, and my mom tracked some down for us. Fortunately they’re now available at our local grocery store, and I snapped up a few packages the other day.

Kristin suggested that I bake something with these Oreos, so here you have it: peanut butter cup Oreo brownies. I will admit that, not knowing how well they’d turn out, I used a boxed brownie mix for this recipe, but next time I’ll definitely work from scratch. I¬†might also chop up more Oreos and put them in the center of the batter, rather than leaving the cookies whole, like I did for this trial run. While you definitely get the Oreo flavor, they do dissolve somewhat when baking.

Ingredients

  • 1 box dark chocolate brownie mix
  • 9 Reese’s Peanut Butter Cup Oreo cookies

Preparation

Preheat oven to 325 degrees. Spray the bottom of an 8 x 8 glass baking dish with baking spray and sprinkle with sugar, just to coat; this gives the bottom of the brownies a nice crunch.

Prepare the brownie mix according to the package directions and spread about half of the batter in the bottom of the pan.

Place Oreo cookies, spacing evenly, over the bottom layer of batter, then pour the remaining batter over the top. The Oreos will float up a bit; just make sure you’ve covered them completely with batter. I had to use a small offset spatula to get the best coverage.

Bake for 50 minutes or until a cake tester inserted in the center comes out clean. Cool completely before cutting.