Chocolate Peanut Butter Cup Brownies
These Chocolate Peanut Butter Cup Brownies are fudgy, rich, and topped with a creamy peanut butter layer. Perfect for sharing or indulging solo!
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.