Dark Chocolate Peanut Butter Cup Brownies

Thick. Fudgy. Peanut-buttery. NOT macro-friendly.

Because sometimes you need to treat yoself. 

Dark Chocolate Peanut Butter Cup Brownies

PB Cup Brownies by Food is my Frenemy

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

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Line your pan with parchment paper or tin foil (leaving some hanging over the sides), and grease well. 
  2. In your mixing bowl, whisk the flour, cocoa, baking powder, and salt together. 
  3. Add the chocolate and butter to a microwave-safe bowl. Microwave for 30 second increments, stirring after each one. Repeat until chocolate is melted. 
  4. 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. 
  5. Add the dry ingredients and mix just until no streaks remain. 
  6. Chop the peanut butter cups on a dry, cool surface.
  7. Add chopped peanut butter cups, stir one or two strokes to incorporate.
  8. Transfer batter to lined pan. Pour evenly, and shake pan if necessary to spread.
  9. 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.

Substitutions

  • 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.

PB Cup Brownies by Food is my Frenemy

Enjoy, & remember to hashtag #FoodIsMyFrenemy on Instagram!


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