I had a bag of generic mini PB cups and found this recipe. I had all of the other ingredients on hand as well. They turned out awesome. Moist and very flavorful. Could easily become my favorite brownie recipe.
These were amazing!!!!! My whole family loved them…..followed rcipe exactly….made no changes…..perfect recipe for chocolate and peanut butter lovers!
I made these exactly as the recipe stated and they came out perfect. I baked them for 33 minutes. I made them for my son-in-law when his family was visiting for the 4th of July. They got eaten so fast he barely got one! So I made another pan the next day so he could enjoy. If you are a chocolate peanut butter lover this is the recipe for you!
I had such high hopes for this recipe, but it just didn’t work out. The peanut butter part was dry and crumbly, and I thought too much for the amount of brownies. I didn’t really ‘swirl’ it in too much, so maybe that makes a difference? Also, I didn’t have any mini pb cups so I added some chocolate chips. I only baked for 35 minutes- at 25 they were still gooey on the edge. I suppose I should always obey my cardinal rule of brownie making: always underbake them. If I try it again I would leave out the flour in the pb mix and maybe increase the sugar. Even the batter tasted odd after I added the flour. Not sure what went wrong.
Made these brownies exactly as the recipe stated with a package of Ghirardelli Chocolate Supreme brownie mix and they were a HUGE hit. Even my health-nut husband ate more of them than I did and requested that I make them again at Thanksgiving for his family. Once again, they were gobbled up before the evening was over. Will make this my default brownie recipe from now on!
This was perfect. I did what another reviewer said, I eliminated a teaspoon of water and replaced it with a teaspoon vanilla. probably didn’t need to do that. 350 for 32 minutes. Definitely swirl the peanut butter. I made sure I really swirled it so there were no clumps of peanut butter. This is a keeper.
Ingredients:
1 (19.8 ounce) package brownie mix without nuts
1/2 cup vegetable oil
2 eggs
1/4 cup water
1 (13 ounce) package miniature chocolate-covered peanut butter cups – unwrapped, chilled, and coarsely chopped
1 cup creamy peanut butter
1/3 cup white sugar
1/4 cup butter, softened
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 egg
Directions:
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.
source:allrecipes.com
