We have several great brownie recipes posted on the blog....like these Pecan Pie Brownies, Dulce de Leche Brownies, Chocolate Strawberry Brownies, The Most Amazing Brownies and Mexican Hot Chocolate Brownies. This is definitely one to add to the list!
It was inspired by a container of Trader Joe's Mini Peanut Butter Cups that had been sitting in my pantry for weeks calling my name. I normally use them to bake my family's favorite Peanut Butter Cup Cookies, but this time I wanted to try something different. Why not throw them into brownie batter? But this is no ordinary brownie batter, it's made with one of my favorite ingredients, brown butter. If you have never baked with brown butter, I recommend you give it a try.
Mini Peanut Butter Cup Brownies with Dark Chocolate Peanut Butter Ganache
Makes One 8x8 pan of brownies or 12-16 servings
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cup granulated sugar
3/4 cupsnatural unsweetened cocoa powder
2 tsp water
1 tsp vanilla extract
1/2 tsp salt
2 large eggs, room temperature
1/3 cup + 1 tablespoon all purpose flour
3/4 cup Trader Joe's Mini Peanut Butter Cups
2/3 cup heavy whipping cream
2 cups Ghiradelli Bittersweet Chocolate Chips
2 tablespoons creamy peanut butter
Preheat oven to 350f
Line an 8x8 baking pan with heavy duty foil and spray with nonstick cooking spray (or use nonstick foil).
Place the sugar, cocoa powder, vanilla, water and salt in a large bowl or in the bowl of your electric stand mixer fitted with the paddle attachment. Mix a few seconds to combine.
Place butter in a small sauce pan over medium heat. Heat, swirling the pan occassionally, until the butter stops foaming and brown particles form at the bottom of the pan. Be sure to swirl the pan occassionally and keep a close eye on it to prevent burning.
Once the butter is done browning, pour it into the bowl with the sugar/cocoa mixture being sure to pour in all of the brown bits from the pan. This is flavor!
Mix at medium speed to combine (about one minute).
Beat in egg, one at a time, beating well after each addition. Scrape down the bowl with a rubber spatula.
Add the flour and mix just until combined.
Fold in the peanut butter cups.
Spread the batter in the pan. Bake for about 15-20 minutes of until batter feels firm when pressed in the center. Do not overbake.
Remove from oven and allow to cool for 20 minutes. Place pan in the freezer for another 20 minutes to firm up.
Make the ganache - put the chocolate chips in a medium size bowl. In a small saucepan, heat the cream and peanut butter until the cream barely comes to a simmer. Pour the cream mixture over the chocolate chips and allow to stand for 3 minutes. Combine ingredients with a whisk until chocolate is melted and mixture is thick and glossy.
Pour the ganache over the brownies and spread into an even layer.
Place the pan in the freezer for about an hour. Remove the pan from the freezer, and remove from the foil liner. Cut into serving size squares.
Store in the refrigerator and remove approx 10 minutes before serving.
These are rich brownies and are best served slightly cold.
Adapted from: Heather Christo Cooks