Saturday, September 18, 2010

Peanut Butter Cups infused Brownies

I got the original recipe/idea for these from (Peanut Butter Cup Brownies), but like any real artist I took some liberties, here is my modified recipe. Enjoy.

What you'll need:

*2 sticks butter or the equivolent
*9x13 baking pan
*8-10oz chocolate chips (bittersweet, semi-sweet or dark chocolate; it's up to you)
*4 eggs
*2 cups Sucanat (this is sugar in it's rawest form, just evaporated cane juice)
*lil vanilla extract (about 2 teaspoons)
*1 1/2 cups all-purpose flower (I used 1 cup unbleached white flour and snuck in a half cup of whole wheat flour)
*pinch of Himalayan Salt
*23 peanut butter cups from Trader Joe's (these are better than Reese's because they don't have hydrogenated oils in their peanut butter) cut in half

What to do with the above ingredients:
Heat oven to 400 degrees
Melt butter and chocolate in a pan on low heat, stir to make sure the chocolate isn't burning
Mix the eggs and sugar together until thick and fluffy, lower the speed and add chocolate butter mix and splash of vanilla. Mix in flour and pinch of salt. Once all is mixed well, add halved peanut butter cups fold in with a spatula.
butter pan before adding batter, then scrape batter into 9x13 baking dish. Bake for 35 minutes or until the knife comes out clean (you might find some peanut butter on your knife when you stab it, this is okay do not burn your brownies because of the gooey heavenly peanut butter)

let cool long enough to not burn your tongue and try to not eat the whole batch in less than an hour... you'll get a tummy ache.

Happy Dessert Making!

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