Peanut Butter Cup Brownies
Celebrate Halloween with deliciously dark and chocolatey Peanut Butter Cup Brownies. The perfect treat for any party and peanut butter lover!
Equipment
- Digital Food Scale
- Mixing Bowl
- Hand Mixer
- 8x8-inch Baking Pan
- Parchment Paper
Ingredients
- 113 grams canola oil
- 226 grams cane sugar
- 64 grams black cocoa powder
- 57 grams dark chocolate (chopped)
- ½ cup boiling water
- 1 large egg
- 212 grams all purpose flour
- ½ teaspoon ground vanilla bean
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 12 peanut butter cups (chopped)
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
- In a large mixing bowl, add the canola oil, cane sugar, cocoa powder, and dark chocolate.
- Pour the boiling water directly on top of the chocolate and mix with a hand mixer on low to medium speed until combined and the chocolate has completely melted and there are no chunks.
- Add the egg, flour, ground vanilla bean, baking powder, and sea salt in that order. Mix on low until combined, do not over mix.
- Add in half of the chopped peanut butter cups and stir to combine them completely. Transfer to the prepared pan and spread evenly. Add the remaining half of chopped peanut butter cups on top of the brownie batter.
- Bake for 25 minutes to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
- Cut into 16 bars for mini brownies. Store in an airtight container for up to 5 days.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- I use canola oil for the most neutral flavor. If you’re avoiding seed oils, use avocado or olive oil in its place.
- You can use any kind of candy bars if you want, feel free to switch it up to make different flavors like Strawberry Chocolate Bars, Homemade Crunch Bars, or even Peanut Turtle Candy.
- I use my hand mixer here, but this recipe is so easy you could just use a whisk. And you can make this in your stand mixer if you prefer too.
- Make sure to store these in an airtight container.
- Gluten Free — Replace the all purpose flour with 212 grams (1 1/3 cups) gluten free flour blend, I used the Namaste Organic Perfect Flour for testing.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 265kcalCarbohydrates: 35gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 11mgSodium: 137mgPotassium: 148mgFiber: 3gSugar: 21gVitamin A: 23IUVitamin C: 0.04mgCalcium: 29mgIron: 2mg
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