Sicut erat in principio, et semper, et in saecula saeculorum. AMEN
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.
Courtesy of Recipes Fiber, use the following link:
Posted By:
Debbie Kim Kennedy
10/23/2021
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