Description
these easy brownies come together using just one bowl and 10 ingredients! they’re super fudgy and filled with peanut butter flavor thanks to the addition of chopped pb cups!
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 2 tablespoons canola oil
- 1 cup white sugar
- 1 cup packed brown sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 1/4 cups roughly chopped mini peanut butter cups (I used Justin’s)
Instructions
- Preheat oven to 350 degrees F and line an 8×12” baking pan with parchment paper
- Grease the lined pan with cooking spray
- In a large mixing bowl, add butter & sugars, creaming with an electric hand or stand mixer for about 2 minutes
- Add in eggs, one at a time, beating each for about 30 seconds before adding the next. Then add in canola oil & vanilla
- Place a large sifter over the bowl and to it add flour, cocoa and salt sifting into the wet mixture (note that you can also sift the dry ingredients into a separate mixing bowl, but this saves a dirty dish!)
- Gently fold the batter until JUST combined (it’s ok if you still see some flour pockets)
- Add in 1 cup of the roughly chopped peanut butter cups and give the batter a few more folds to incorporate them
- Using a rubber spatula, place the batter into the prepared baking sheet and smooth until evenly spread in the pan
- Top with the remaining chopped peanut butter cups, spreading evenly across the top
- Bake for 40-45 minutes or until batter no longer has a jiggle (if you insert a knife or cake tester, it may still come out coated, but that’s ok. the brownies will continue to cook in the pan).
- Cool in the pan on a wire cooling rack for at least 20 minutes before slicing
Keywords: brownies, peanut butter cup brownies, dessert, chocolate
