Ingredients
Peanut butter cookie layer:
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- Pinch salt
- 1/2 stick (4 tablespoons) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup peanut butter
- 1 large egg
Peanut butter cup layer:
- 16 chocolate peanut butter cups, such as Reese's
Brownie layer:
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
Directions
For the peanut butter cookie layer:
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In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
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In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, 2-3 minutes. Beat in the peanut butter until combined. Beat in egg until combined. On low speed add the flour mixture, beating until just incorporated. Place in refrigerator until ready to use.
For the brownie layer:
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Preheat oven to 350 degrees F. Line a 8x8-inch pan with tin foil then spray foil with non-stick cooking spray.
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In a medium saucepan melt the butter. Remove from heat and add the sugar and cocoa powder, whisking to combine. Add salt, vanilla, and eggs. Whisk until combined. Add flour, mixing until just combined. Set aside.
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Press cookie dough mixture into prepared pan, spreading evenly. Layer peanut butter cups in one even layer on top of cooking dough, pressing slightly. Pour brownie batter over peanut butter cups and cookie dough in one even layer. Bake for about 30 minutes, or until the edges are set. Don't overbake. Let cool completely before cutting into 16 bars. Brownies can be stored in airtight containers at room temperature for up to 3 days
Recipe Notes
Adapted from this recipe
I would run an extra mile for these. They are all KINDS of decadent and I love it. 🙂
I made these last weekend, and while they tasted fabulous, the middle of the brownies did not set and was basically like gooey fudge. Any ideas as to what might have happened? After cooking for 30 minutes, I let them cool completely. When I cut them, I noticed the middle wasn’t done and put them back in the oven for 15 more minutes, but they still didn’t bake. I ended up throwing out the middle and putting the rest in the refrigerator until they had hardened a little. Thanks for the recipe though and I’m back on your site today looking for dinner ideas!
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Nice recipe. I love a simple brownie recipe which is easy for the kids 🙂
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Kelly
These brownies are great…rich, yummy peanut butter cup flavors with chocolate! What more could you want? I made them for my thirty-something girls. They loved the name and the brownies They were a big hit. Then took them to work. They couldn’t get enough of them. These are a definite make again.
This sounds fantastically delicious! I’m re-naming it though. First crack potatoes, now slutty brownies? Over-sensitive maybe, but where does it end?
Made these this evening. I baked them for 30mins and the brownie layer was set. The peanut butter cookie layer was completely raw. Anyone else have this issue? My oven always bakes items alot quicker than what a recipe calls for.