Loaded Peanut Butter Cup Fudge Brownies
Prep time: 
Cook time: 
Total time: 
Yield: One 8-inch square pan brownies, about 9 to 12 brownies
 
Adapted from My Baking Addiction
ingredients:
  • 8 ounces semi-sweet chocolate, chopped..or chocolate chips
  • 8 tablespoons (1 stick) unsalted butter, cut into chunks
  • 4 tablespoons cocoa powder
  • 1 tablespoon instant espresso powder
  • 3 large eggs
  • 1¼ cups granulated sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup creamy peanut butter
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 10 regular size Reese’s peanut butter cups, coarsely chopped
directions:
  1. Preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray. I line the pan with foil or parchment paper, making sure there is overhang to use as handles to lift out the brownies, Spray/grease foil or parchment if you use this method.
  2. Microwave chopped chocolate and butter for about 45 seconds. If not mostly melted, microwave for 20 more seconds. Stir until smooth. Whisk in the cocoa powder and espresso powder. Set aside. OR, melt in a double boiler.
  3. Whisk together eggs, sugar, vanilla extract, peanut butter and salt until combined. Whisk the warm chocolate mixture into the egg mixture. Stir in the flour until just combined. Fold chopped Reese’s peanut butter cups into batter. Pour mixture into pan, spread evenly and smooth the surface with a rubber spatula.
  4. Bake approximately 35-40 minutes. Brownies will be slightly puffed and a toothpick inserted into the center should come out mostly clean. Cool to room temperature for about 2 hours. Cut into 1″ squares. Store in a tightly sealed container; preferably in the refrigerator.
  5. Chocolate and Vanilla Zebra Cake
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2012/06/17/zebra-cake-from-2007-and-part-13b/