We are obsessed with chocolate, of course (who isn’t?).
But then there is also our little peanut butter obsession, you know – and in trying to look for something to whip up to combine the two, we recently stumbled over this insanely delicious-sounding recipe of Reese’s stuffed brown butter brownies.
Just take a moment to take that in – brownies stuffed with Reese’s Peanut Butter Cups.
It’s just too amazing to be true – and yet it is. And they are decadent (and yum) beyond belief (trust us, we have tried them!)
Fancy making a treat that will literally impress the pants off everyone you serve them to? Here you go:
Ingredients
- 2 and 1/2 sticks of salted butter (1 and 1/4 cup)
- 2 and 1/2 cups granulated sugar
- 1 and 1/2 cups unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon water
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 12 large Reese’s Peanut Butter Cups
Instructions
- Preheat oven to 180 degrees C.
- Prepare a 9×13 baking dish by lining with parchment paper or foil and then spraying with non-stick cooking spray. Or just spray the pan.
- Melt butter in a large saucepan over medium heat. Stir occasionally. The butter will foam up, then back down and start forming brown-colored milk solids or “bits”. When it is a nice light brown and it starts to smell like you could drink it straight, that’s when you know it’s done.
- While your butter is browning, combine sugar, cocoa, and salt in a bowl or stand mixer.
- Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa (so that it stops cooking. You don’t want it to burn). Beat the mixture until it is smooth, almost creamy.
- Add the water and vanilla. Add the eggs, one at a time, mixing in between each addition.
- Add the flour and mix until just incorporated. Batter will be about the consistency of cement. Have a taste. It’s awesome.
- Use a sturdy rubber spatula to spread batter into the prepared pan.
- Unwrap 12 (or 11…) large Reeses PB cups and press them into the brownie batter. Swirl the top with a spatula, so that the PB Cups are covered.
- Bake at 180 for about 25-30 minutes, or until a toothpick comes out batter-free. The center of the pan should be mostly set.
- Let cool slightly and TUCK IN.
(Recipe and images via Thefoodcharlatan.com)
