Milk Chocolate Brownies

She used 18 snack size Reese’s cups for this, slightly offset to get a piece of peanut butter cup in as many bites as possible.

Any brownie recipe should do, although I don’t recommend really dark brownie recipes or very cake-like brownies. But let’s face it. These are brownies with peanut butter cups inside them. You can’t really mess up.

from Gourmet via Epicurious

DOUBLE IF MAKING PEANUT BUTTER CUP BROWNIES

1 stick (1/2 cup) unsalted butter
8 ounces fine-quality milk chocolate, chopped
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1. Preheat oven to 350 degrees.

2. Cover 9 x 9 or 8 x 8 pan with cooking spray or parchment paper.

3. Melt butter and half of the chocolate over low heat until both are completely melted. (Personally, I would actually recommend melting all 8 ounces in one go to give a sweeter taste throughout, especially if you’re making the peanut butter brownies).

4. Remove from heat and cool for approximately five minutes. Stir in brown sugar and vanilla, then beat in eggs one by one until smooth.

5. Combine dry ingredients in separate bowl, whisk, then stir into chocolate mixture. If only half of chocolate was added in Step 3, stir in remaining chocolate.

6. For Peanut Butter Cup Brownies, pour half of batter into pan and top with eighteen Reese’s cups as discussed above.

7. Pour second half into pan, completely covering Reese’s cups, and bake for approximately an hour for peanut butter cup brownies, or 25-30 minutes for regular brownies. This will vary greatly based on how thick your brownies are. Once the top of the brownies no longer jiggles when the rack is moved, remove brownies. Brownies will be lightly fudgy in middle when finished.

from snarkysweets