Peanut Butter Cup Brownies

Indulge in the perfect fusion of rich, chocolatey brownies crowned with luscious peanut butter cups and whimsical mini Reese’s Pieces or M&M’s for added fun. A delightful treat that’s both decadent and playful.

Ingredients:

• 10 tablespoons unsalted butter
• 7 ounces of semisweet chocolate or bittersweet chocolate, chopped
• 1 teaspoon of vanilla extract
• 3 large eggs, at room temperature
• 1 cup of granulated sugar
• 1/2 cup of packed light or dark brown sugar
• 1 cup of all-purpose flour
• 1/4 cup of sifted Dutch-process cocoa powder or unsweetened cocoa powder
• 1/2 teaspoon of salt

Toppings:

• Peanut butter cups (you can use regular ones or the special Reese’s peanut butter pumpkins)
• Mini Reese’s Pieces (optional, regular Reese’s Pieces, or regular or Mini M&M’s can also be used)

Instructions:

1. Line and lightly butter an 8 x 8 inch pan with parchment paper, leaving enough to hang over the sides. Preheat your oven to 350 degrees F (175 degrees C).
2. Place the chopped chocolate and butter in a large heatproof bowl set over a saucepan of simmering water. Stir the mixture as it melts. Remove the bowl from heat and whisk in the granulated sugar.
3. Add the eggs, whisking after each addition. Whisk in the cocoa and salt, then fold in the flour until just combined. Be careful not to overmix.
4. Pour the brownie batter into the prepared pan and use a spatula or an offset spatula to evenly spread out the brownie mixture and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean with only a few crumbs. Keep in mind that the brownies will continue to cook slightly after you take them out of the oven, so avoid overbaking.
5. Place the pan on a wire rack and allow the brownies to cool slightly.
6. Five minutes after taking the brownies out of the oven, gently press the peanut butter cups on top of the brownies in any arrangement you like. You can also use Reese’s Pieces or M&M’s to create fun monster faces if desired.

Notes:

• To slice the brownies, allow them to cool completely before cutting. Use a long, sharp knife, and for best results, run the knife under hot water and wipe it clean after each cut.
• Store leftover brownies at room temperature for 3 to 4 days or in the fridge for up to 5 days. You can also freeze brownies for up to 1 month and defrost them on the counter. Enjoy your Peanut Butter Cup Brownies!