Last week, I took one of my favorite brownie recipes from Sally’s Baking Addiction and threw in a bunch of nuts and mini peanut butter cups… The results were ah-mazing! This is my new favorite brownie recipe! They’re nutty, chewy, and peanut buttery… What more could you want from a brownie?
Nutty Peanut Butter Brownies
INGREDIENTS:
1/2 cup unsalted butter
8 ounces coarsely chopped quality semi-sweet chocolate (I got mine from Trader Joe’s but Sally also recommends Baker’s or Ghirardelli)
3/4 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup and 2 tablespoons all-purpose flour (This needs to be precise.)
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup mini peanut butter cups (I got mine from Trader Joe’s, they’re tiny and come unwrapped.)
1/2 cup chopped walnuts
DIRECTIONS:
1. In a medium saucepan, melt the butter and chopped chocolate on medium heat, stirring constantly, about 5 minutes.
2. Pour chocolate mixture into a large mixing bowl and allow to slightly cool for about 10 minutes.
3. Adjust the oven rack to the lower third position and preheat oven to 350 degrees.
4. Line a 9×9 square baking pan with aluminum foil, leaving overhang on all sides. Set aside.
5. Whisk both sugars into the cooled chocolate mixture.
6. Add the eggs, one at a time, whisking until smooth after each addition.
7. Mix in the vanilla.
8. Gently fold in the flour, cocoa powder and salt.
9. Once combined, fold in the peanut butter cups and walnuts.
10. Pour batter into the prepared baking pan and bake for 30-35 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted into the center should come out with only a few moist crumbs when the brownies are done.
11. Allow the brownies to cool completely. Once cooled, lift the foil out of the pan and cut into squares.
12. Store in an airtight container at room temperature for up to a week or freeze for up to two months! Enjoy 🙂
Boulder Baking Queen 