Peanut Butter Cup Brownies

 I think there are two different types of people in the world:

 People who LOVE food (foodies).

And people who couldn't care less about it. 

I, unfortunately, LOVE food. When I love a meal or dessert... I LOVE IT! I talk about it, rave about it, want everyone to try it, shout it from the rooftops... you get the idea :) My sister, on the other hand... food... eh, who cares? Hence her size zero pants, and my not-so-size-zero pants.

Anyway, what I'm getting at is this... yes, I rave about pretty much every recipe I put on this blog, but it's only because I love.love.love food. And because I would never give you anything less than what I consider to be absolutely delicious. With that said... I give you Peanut Butter Cup Brownies. My mom's friend brought them over for us to taste a couple months ago and I probably ate the entire plate. I'm usually a box-brownie-mix-kind-of-girl out of laziness, but W.O.W. these may have changed my whole take on brownies. Not a peanut butter fan? Simply don't add the cups for a still delicious, gooey brownie!

This recipe comes from Connie Weis, featured on the Today Show. These are Hoda Kotb's favorite brownie- if you follow her on the show. It's a very intense brownie with the most detailed list of directions you'll ever see, which is why I chose to dumb it down for you to make it easier! You'll thank me if you actually read the original recipe! :)

Without further ado...

Peanut Butter Cup Brownies

Recipe Adapted From Connie Weis 

**Before you read the recipe, let me warn you do not get overwhelmed. All chocolate can be found in the baking section of any grocery store. If you prefer, you can also substitute the chocolate for regular semi-sweet. 

Ingredients:

(This is how the original recipe is posted (with my changes). If you don't have a kitchen scale, use the recipe posted below.)

• 11 ounces miniature peanut butter cups
• 12 ounces butter
• 4 1/2 ounces unsweetened baking chocolate
• 9 ounces 60 percent cocoa bittersweet chocolate chips
• 6 large eggs, room temperature
• 10 1/2 ounces granulated sugar
• 12 ounces light brown sugar
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose bleached flour
• 3/4 teaspoon baking powder
• 1 ounce milk chocolate chips
• Crisco for pan

Ingredients:  (If you don't own a kitchen scale. Yes, I did the conversions, so cross your fingers that they're correct! :) )

• 11 ounces miniature peanut butter cups (I used the super mini sized)
• 1 1/2 C. butter 
• 4 1/2 ounces unsweetened baking chocolate
• 1 1/2 C. 60 percent cocoa bittersweet chocolate chips
• 6 large eggs, room temperature
• 1 1/3 C. sugar
• 1 1/2 C. light brown sugar
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose bleached flour
• 3/4 teaspoon baking powder
• 1/4 C. milk chocolate chips

Preparation

Unwrap peanut butter cups. Set aside.

In a small saucepan, melt butter over the lowest setting. While butter is melting, chop the unsweetened chocolate into 1/4-inch pieces; add to the melting butter along with 9 ounces of the bittersweet chips. Use a small whisk to stir occasionally. When chocolate is melted and completely smooth, turn off the heat but leave saucepan on the burner while proceeding with recipe.

Set a rack in the middle level of the oven and preheat to 350 degrees F.

Grease a 9x13 pan. (Optional: Line with heavy duty aluminum foil (shiny side up) so it comes halfway up the sides of the pan and extends 1-inch beyond two ends of the pan. Grease foil in pan.)

Lightly whisk eggs in mixing bowl. Place sugar, light brown sugar and salt in a separate medium bowl; whisk into eggs until just incorporated. Gradually whisk in melted butter/chocolate mixture until just combined, then briefly whisk in the vanilla extract.

Place flour and baking powder in medium bowl; whisk together to combine. Pour into brownie batter and fold until just combined.  Pour batter into prepared pan and spread evenly.

Push the peanut butter cups into the top of the brownie batter; do not put any within 1/2-inch of the pan sides, then place milk chocolate chips evenly on the batter.

Bake for 34 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a cooling rack and cool at room temperature for 30 minutes, then refrigerate for 7 to 8 hours (or overnight.) At this point, let's be honest, you might just dive in. Jourdan preferred them right out of the oven; I liked them better the next day.

To remove slab, run a thin knife between the foil and the sides of the pan, then remove chilled brownie slab from pan; peel off and discard foil. Place brownie slab on a cutting board. Use a long chef's knife to cut into squares or bars.

Serving Size

Makes 24 bars