Loaded Peanut Butter Cup Fudge Brownies
Prep time: 
Cook time: 
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Yield: One 8-inch square pan brownies, about 9 to 12 brownies
Slightly adapted from My Baking Addiction
  • 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
  • 11 regular size Reese’s peanut butter cups, coarsely chopped
  1. Preheat oven to 350 degrees F. Grease an 8-inch square baking pan with a neutral oil or spray it with nonstick cooking spray. Line the pan with foil or parchment paper, making sure there is enough overhang to use as handles to lift out the brownies, Spray/grease foil or parchment if you use this method. If not, after you grease the pan, sprinkle it with a little flour, banging the pan to even it out, dumping any excess in the trash.
  2. Microwave chopped chocolate and butter for about 45 seconds. If not all melted, microwave for 20 more seconds..OR, melt the chocolate in a double boiler if you don't have or don't like using the microwave.Stir until smooth, then whisk in the cocoa powder and espresso powder. Set aside.
  3. Beat together eggs, sugar, vanilla extract, peanut butter and salt until kind of light and fluffy. Whisk the warm, melted chocolate-butter mixture into the beaten egg mixture, then gently stir in the flour until just combined, do not over-stir!. Fold the chopped Reese’s peanut butter cups into batter, then pour/scrape the brownie mixture into the pan, and spread evenly..smoothing the surface with a rubber spatula.
  4. Bake approximately 35-40 minutes. The brownies will be slightly puffed up and a toothpick or skewer stuck in the center should come out mostly clean. Cool for about 10 minutes in the pan, then lift the brownies out of the pan using the parchment or foil handles. If you didn't use parchment or foil, very carefully run a knife around the brownie edges to loosen it from the pan, then carefully turn the pan over onto a rack. Using a plate, turn the sheet of brownies right side up. Cool to room temperature for about 2 hours, then cut into 1-inch squares, or whatever size you prefer. I like them bite-sized!
  5. Store in a tightly covered container; preferably in the refrigerator.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2012/06/17/zebra-cake-from-2007-and-part-13b/