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INGREDIENTS
Brownie
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (12 oz) bag mini Reese’s Peanut Butter Cups, cut into quarters (divided)
Peanut Butter Fudge Frosting
- 1 (8 oz) block cream cheese, softened
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 1 (15 oz) jar natural peanut butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 6 oz milk chocolate chips, melted
INSTRUCTIONS
- Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.
- Place butter in a large microwave-safe mixing bowl, melt completely. Add sugar, cocoa, vanilla, and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.
- Pour into prepared baking dish. Sprinkle 10-15 mini Reese’s Peanut Butter Cups cut into quarters over batter, press into the batter with a spatula until they are covered. Bake for 20 minutes or until a toothpick comes out clean. Place in the freezer to cool, about 15 minutes.
- Meanwhile: Combine cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, about 3 minutes. Add sugar. Beat on low until combined, then switch to medium speed and beat until light and creamy. Add peanut butter, vanilla, and salt. Beat mixture until well combined.
- Spread frosting over top of the cooled brownie. Sprinkle remaining peanut butter cups over the top of the frosting.
- Drizzle melted chocolate over the top of brownies. Serve and enjoy.
NOTES
- These brownies freeze very well. Be sure to wrap well and defrost for 30 minutes before eating.