There are those great combinations we all love.
Hot water and soap.
Salty and sweet.
Cool and crunchy.
Fried chicken and chocolate cake.
Wait. What? Oh yeah, that’s one of my favorites. Fried chicken with a piece of yellow layer cake with chocolate frosting.
And then, the holy grail of peanut butter and chocolate.
I was sniffing around Pinterest one night when I came upon this recipe and knew I needed to make it.
Of course, I bought about three packages of Reese’s cups because we kept snacking on them and you need the FULL six pack of Reese’s cups to make this recipe.
It’s one of those recipes that when you look at it, you think, ohhhhhh, this is so sinful, I really shouldn’t make this. But chances are, you’re going to anyway. Fudgy brownie with Reese’s cups nestled into the batter and a rich, decadent chocolatey peanut buttery frosting to go on top. Mmmmmhmmmmm. Yes please and thank you!
This is the perfect kind of thing to take to a pool party or barbecue as something “extra”. Especially if you needed to bring something and you wake up that morning and realize you kinda forgot. All it takes is a quick trip to the grocery store and a few hours for cooling/chilling. Just make sure you keep these in the cooler, they will melt!
A word to the wise, cut these into small squares, as they are incredibly rich. Store them in the fridge, they are EXCELLENT cold. I baked these for co-workers as part of “Bake For Good” with King Arthur Flour and my friend Spike the Baker baked a long with me (although I was a bit delayed). To learn more about this program, visit King Arthur Flour’s Bake For Good.
Double Layered Peanut Butter Cup Brownies slightly adapted from Chelsea’s Messy Apron
1 packaged brownie mix (or your favorite brownie recipe-make sure it is for a 13×9 pan, NOT an 8×8!)
Ingredients called for on the brownie mix
12 Reese’s peanut butter cups
2 cups milk chocolate chips
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 and 1/2 tablespoons shortening or coconut oil, separated (I used shortening)
- Line a 9 x 13 pan with tin foil or parchment paper and set aside. Preheat the oven to 350 degrees F.
- Prepare the brownies according to package directions. Pour the mixture into the prepared pan. Bake for 16-17 minutes and then remove.
- Press the unwrapped peanut butter cups evenly into the brownies.
- Return the brownies to the oven and bake for another 5-6 minutes or until a fork when inserted into the brownies comes out clean. (Mine needed an additional 7 minutes, they were nowhere near done enough, but I think my oven tends to run a little cooler…….)
- Remove and allow to cool.
- In a microwave safe bowl, combine the chocolate chips and 2 tablespoons of shortening or coconut oil. Microwave in bursts of 30 seconds stirring in between the bursts until the chocolate is completely melted.
- Smooth the chocolate over the brownies evenly.
- In another small microwave safe bowl, combine the peanut butter and remaining 1/2 tablespoon coconut oil or shortening. Microwave for 30 seconds.
- Remove and stir in the vanilla.
- Pour in long stripes over the chocolate. Using a butter knife marble the top by running the knife horizontally from left to right just through the top chocolate and peanut butter layers.
- Allow to completely harden before enjoying the bars.