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PEANUT BUTTER BROWNIES

These are sinfully delicious!  You can use any type of candy - for these, I used Reese's Peanut Butter Cups.  The peanut butter cups are the "surprise" in the center of an already yummy brownie: 

  • 15 Tablespoons cocoa
  • 5 Tablespoons vegetable oil
  • 12 Tablespoons butter, diced
  • 2 cups sugar
  • 1 ½ Tablespoons instant flavored coffee (not necessary if making Peanut Butter; but if making without candy, use the coffee)
  • pinch of salt (I literally pinch a small amount; ½ teaspoon)
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 cup of all-purpose flour
  • 1 cup chocolate chips
  • 8 Reese's Peanut Butter cups

In a medium sized saucepan, heat water to a low simmer (not boiling) for a double boiler preparation.  In a bowl that you will place over the simmering water, mix cocoa and vegetable oil together.  Next add the diced butter, whisking until the chocolate mixture is smooth.  Remove from heat.  In a separate bowl, whisk sugar, flavored coffee, salt together, then whisk into chocolate mixture, then add the vanilla.  Gradually add eggs, one at a time to chocolate mixture.  Stir chocolate chips into flour, then add flour (and chips) to chocolate mixture.  Butter a piece of parchment paper that you line your brownie pan (9 x 11) with, and leave the sides hanging over the edges.  (This allows you to just lift and remove the brownies when finished).  Spread half of the batter on the bottom, then layer peanut butter candy across batter; next cover entire mixture with the rest of the brownie batter.  Bake at 375 for 20 to 21 minutes for gooey, fudge-like brownies; 24 to 26 minutes for more cake-like brownies.