If you’re looking for a dessert that combines the rich decadence of chocolate with the creamy, nutty flavor of peanut butter, then look no further than these Chocolate Peanut Butter Cup Brownies. They’re the ultimate treat for any sweet tooth, and perfect for sharing (or keeping all to yourself!). With a fudgy brownie base topped with a luscious peanut butter layer, these brownies will have your friends and family begging for the recipe. Let’s dive into the details of why these brownies are a must-try!
Reasons to Love Chocolate Peanut Butter Cup Brownies
There’s no denying the classic combination of chocolate and peanut butter is magical. Here are a few reasons why these brownies will become your new favorite:
- Decadent Flavor: The rich chocolate brownie pairs perfectly with the creamy peanut butter, creating a flavor explosion in every bite.
- Easy to Make: With simple ingredients and straightforward steps, these brownies are beginner-friendly.
- Versatile: You can easily customize the toppings or mix-ins to suit your taste or dietary preferences.
- Perfect for Any Occasion: Whether it’s a special celebration or just a cozy night in, these brownies fit right in.
What You’ll Need
Gather these ingredients to whip up your own batch of Chocolate Peanut Butter Cup Brownies:
- 3/4 cup plain flour (or all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant coffee powder
- Pinch of salt
- 1/2 cup reduced fat/light butter, at room temperature (or oil)
- 1 cup light brown sugar (or muscovado sugar)
- 1/2 cup natural sweetener (or sugar of choice)
- 3/4 teaspoon vanilla extract
- 2 eggs
- 3/4 cup natural peanut butter (the oilier, the better)
- 1/2 cup sweetener/powdered sugar of choice
- Pinch of salt (if your peanut butter is natural)
- 2 tablespoons maple syrup (rice malt syrup or agave are fine)
- 1/3 cup unsweetened almond milk
- 1/4 cup dark/semi-sweet chocolate chips
- 1/4 cup Reese’s chips
Before You Start: Equipment
Make sure you have the following equipment ready before you begin:
- Mixing Bowls: For combining your ingredients.
- Whisk: To mix your batter smoothly.
- Spatula: For spreading the batter evenly in the pan.
- Baking Pan: An 8×8 inch square pan works perfectly.
- Oven: Preheat your oven to ensure even baking.
Chocolate Peanut Butter Cup Brownies Cooking Guide
Now that you have everything ready, let’s get started with the step-by-step process for making these delectable brownies.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that the brownies bake evenly.
Step 2: Prepare Your Baking Pan
Grease your 8×8 inch baking pan with a little butter or line it with parchment paper for easy removal after baking.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the plain flour, cocoa powder, instant coffee powder, and a pinch of salt until well combined. Set aside.
Step 4: Cream Butter and Sugars
In another bowl, beat together the light butter and both the light brown sugar and natural sweetener until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 5: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep your brownies fudgy.
Step 7: Add Peanut Butter
In a separate bowl, mix the natural peanut butter, powdered sweetener, a pinch of salt, and maple syrup until creamy. Then, fold in the almond milk until the mixture is smooth.
Step 8: Layer the Batter
Pour half of the brownie batter into the prepared pan, smoothing it out evenly. Spoon the peanut butter mixture over the brownie layer, spreading it gently. Finally, pour the remaining brownie batter on top and swirl with a knife for a marbled effect.
Step 9: Sprinkle Chocolate Chips
Top the brownies with dark chocolate chips and Reese’s chips for that extra indulgence.
Step 10: Bake
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want them to remain fudgy.
Step 11: Cool and Cut
Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cool, cut into squares and enjoy your delicious Chocolate Peanut Butter Cup Brownies!
Low-Carb/Keto Alternatives
If you’re looking to make these brownies a bit healthier or suitable for a low-carb diet, consider the following substitutions:
- Replace plain flour with almond flour for a low-carb alternative.
- Use erythritol or stevia instead of regular sweeteners.
- Opt for unsweetened cocoa powder that has no added sugar.
- Be cautious with the chocolate chips; choose sugar-free options if available.
Flavor Logic
The beauty of Chocolate Peanut Butter Cup Brownies lies in its flavor profile. Here’s why it works so well:
The rich cocoa powder gives the brownies a deep chocolate flavor, while the peanut butter adds a creamy, nutty element that perfectly complements the sweetness of the sugars. The hint of coffee enhances the chocolate flavor, making it even more intense. The combination of textures—from the fudgy brownie to the smooth peanut butter layer—creates a delightful experience with every bite.
Store, Freeze & Reheat
To keep your brownies fresh and delicious, consider the following storage tips:
- Storing: Keep the brownies in an airtight container at room temperature for up to 4 days.
- Freezing: For longer storage, freeze the brownies in a single layer wrapped in plastic wrap or aluminum foil for up to 3 months.
- Reheating: If you want to enjoy them warm, simply microwave a square for 10-15 seconds or warm them in the oven at 350°F (175°C) for a few minutes.
Your Questions, Answered
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter can be used for added texture, but it may change the consistency of the filling slightly.
How do I know when the brownies are done baking?
The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. If it comes out clean, they may be overbaked.
Can I use a different type of sweetener?
Absolutely! You can substitute any granulated sweetener or powdered sugar of your choice, keeping in mind that it may alter the flavor slightly.
What if I don’t have maple syrup?
You can replace maple syrup with agave syrup or rice malt syrup, or simply omit it if you’re using a sweetener that provides enough moisture.
Explore More
If you enjoyed this recipe, check out these delicious treats:
Bring It to the Table
Now that you have your Chocolate Peanut Butter Cup Brownies ready, it’s time to bring them to the table! Serve them warm with a scoop of vanilla ice cream for an extra decadent dessert experience. Whether you’re hosting a gathering or enjoying a quiet night in, these brownies are sure to impress and satisfy any chocolate lover. Remember, sharing is optional—but highly recommended! Enjoy every bite!
Chocolate Peanut Butter Cup Brownies
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Baking Pan
- Oven
Ingredients
For the Brownie Base:
- 3/4 cup plain flour or all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant coffee powder
- pinch salt
- 1/2 cup reduced fat butter or light butter, at room temperature or oil
- 1 cup light brown sugar or muscovado sugar
- 1/2 cup natural sweetener or sugar of choice
- 3/4 teaspoon vanilla extract
- 2 eggs
For the Peanut Butter Layer:
- 3/4 cup natural peanut butter the oilier, the better
- 1/2 cup powdered sweetener or powdered sugar of choice
- pinch salt if your peanut butter is natural
- 2 tablespoons maple syrup or rice malt syrup or agave
- 1/3 cup unsweetened almond milk
For Topping:
- 1/4 cup dark chocolate chips or semi-sweet
- 1/4 cup Reese’s chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease your 8x8 inch baking pan with a little butter or line it with parchment paper for easy removal after baking.
- In a large mixing bowl, whisk together the plain flour, cocoa powder, instant coffee powder, and a pinch of salt until well combined. Set aside.
- In another bowl, beat together the light butter and both the light brown sugar and natural sweetener until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep your brownies fudgy.
Peanut Butter Layer
- In a separate bowl, mix the natural peanut butter, powdered sweetener, a pinch of salt, and maple syrup until creamy. Then, fold in the almond milk until the mixture is smooth.
Assembly and Baking
- Pour half of the brownie batter into the prepared pan, smoothing it out evenly. Spoon the peanut butter mixture over the brownie layer, spreading it gently. Finally, pour the remaining brownie batter on top and swirl with a knife for a marbled effect.
- Top the brownies with dark chocolate chips and Reese’s chips for extra indulgence.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want them to remain fudgy.
- Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cool, cut into squares and enjoy.
Notes
- Store brownies in an airtight container at room temperature for up to 4 days.
- Freeze brownies wrapped in plastic wrap or foil for up to 3 months.
- Reheat brownies in microwave for 10-15 seconds or in oven at 350°F for a few minutes for a warm treat.
