Thick. Fudgy. Peanut-buttery. NOT macro-friendly.
Because sometimes you need to treat yoself.
Dark Chocolate Peanut Butter Cup Brownies
Time: 20 mins prep, 25-35 mins bake time
Yield: 12-16 brownies, depending on pan size/thickness
You will need…
- A medium sized microwave-safe mixing bowl and a small-medium sized mixing bowl
- A whisk
- A wooden spoon
- A rubber spatula
- A brownie pan, preferably square (9″)
- Tin foil or parchment paper
- Baking spray
- Chopping knife
- 125 grams all-purpose flour
- 30 grams unsweetened cocoa powder, preferably a blend of natural & Dutched (like Saco brand)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick minus 14 grams (one tablespoon) unsalted grass-fed butter
- 8 ounces semi-sweet chocolate chips, or chopped semi-sweet baking chocolate
- 14 grams (one tablespoon) vegetable or coconut oil
- 225 grams white granulated sugar
- 3 large cage-free eggs
- 12 Reese’s mini dark chooclate peanut butter cups (or more, if you’re a savage)
- Optional: 30 mL Walden Farms chocolate syrup
- Preheat oven to 350 degrees. Line your pan with parchment paper or tin foil (leaving some hanging over the sides), and grease well.
- In your mixing bowl, whisk the flour, cocoa, baking powder, and salt together.
- Add the chocolate and butter to a microwave-safe bowl. Microwave for 30 second increments, stirring after each one. Repeat until chocolate is melted.
- Add oil and sugar to the chocolate and stir, then add eggs and mix until incorporated. If you are using the WF syrup, add it at this time.
- Add the dry ingredients and mix just until no streaks remain.
- Chop the peanut butter cups on a dry, cool surface.
- Add chopped peanut butter cups, stir one or two strokes to incorporate.
- Transfer batter to lined pan. Pour evenly, and shake pan if necessary to spread.
- Bake for about 25 minutes before checking. My oven is extremely temperamental, so it was done after this time. It may take up to 35 minutes in a standard oven (maybe even more)! Brownies are done when a toothpick or fork comes out almost clean (under-baked brownies are always best for fudge factor).
The 3 eggs (primarily, the yolks) and the addition of the oil ensures the brownies have a delightfully fudgy texture, and the melted chocolate guarantees a chocolate explosion in every bite. These are absolutely to die for. You deserve one. Today.
I am NOT including the nutrition facts for these. I believe that everyone needs a day off from tracking now and again, and that these days are best spent eating things without ANY regard to the nutritional profile. I use my free days to enjoy things that don’t usually fit my macros without a struggle, or just to bake (and eat) the real, down n’ dirty baked goods I grew up stuffing my face with. Because if it’s “bad” for you, it’s probably good for your damn soul.
- The peanut butter cups could be subbed for chocolate chunks, walnuts, M&Ms, or anything your heart desires. The brownies are also equally delectable without mix-ins.
- Feel free to use a butter substitute, like my personal favorite: Smart Spread Omega 3. The difference is virtually undetectable.