Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly combined and gently mix the chopped peanut butter cups into the batter.
Beat peanut butter, sugar, butter, flour, vanilla extract, and 1 egg together in a bowl with an electric mixer until thoroughly combined. Spread half the brownie batter into the bottom of the prepared baking dish and top with 1/4-cup dollops of peanut butter mixture in an even pattern. Pour remaining brownie batter between the dollops. Use a knife to lightly swirl the peanut butter mixture into the brownie batter; do not overmix.
Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 40 minutes. Cool completely before serving.
Made it today for Easter. Everyone love it. Made it exactly as directed.
I was craving a rich, melt-in-your-mouth dessert not loaded with oil and sugar so I knew I would have to make it myself. I made the brownies from scratch and then followed this recipe reducing all the sugars, and it was perfect. Actually, cutting some sugar out made it taste richer and more satisfying. I froze half which I will pull out when this craving comes back.
Q. The edges were on the burned side and the middle never got done. The peanut butter mix was chalky and crumbled. I never have commented on a recipe before but I am so disappointed after the effort and expense of preparation.
1 (19.8 ounce) package brownie mix without nuts
1/2 cup vegetable oil
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