Saturday, April 10, 2010

A Fail-Proof Combo

I baked these for the Rainbow House, but it's so tempting to take them back to my friends at school. The words "Reese's" and "brownies" in one sentence is enough to draw the attention of any college kid.

+ =

Reese's Peanut Butter Cup Brownies
8 oz. (1 1/4 cups) semisweet chocolate chips
1/2 cup unsalted butter, cubed
4 tablespoons cocoa powder
3 eggs
1 1/4 cup white sugar
2 teaspoons vanilla extract
1/2 cup creamy peanut butter
1/2 teaspoon salt
Slightly less than 1 cup flour
8-9 regular-sized Reese's Peanut Butter Cups, coarsely chopped

Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil and spray with nonstick cooking spray.

Microwave chocolate chips and butter in microwave for about 45 seconds. If not mostly melted, microwave for 20 second intervals, stirring in between. Stir until smooth. Whisk in the cocoa powder, and set the chocolate mixture aside.

Whisk together the eggs, sugar, vanilla extract, peanut butter, and salt until combined. Whisk the warm chocolate mixture into the egg mixture. Stir in the flour until just combined. Fold chopped Reese's Peanut Butter Cups into the batter.

Pour mixture into prepared pan and level surface with a rubber spatula.

Bake approximately 35-40 minutes. Brownies will be slightly puffed and a toothpick inserted into the center should come out mostly clean. Cool to room temperature for about 2 hours. Cut into sixteen squares.

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