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!
If this isn’t a good way to kick off Friday, then I don’t know what is!
I looove brownies but I often avoid making them from scratch because I’ve never been able to make any that are better than boxed (flour-based, that is. these gluten-free black bean brownies-based still go down in history as one of my favorite desserts!).
But that, my friends, has changed! I’ve spent the last several weeks reading all about brownies in my trusty Cook’s Illustrated book, researching recipes and testing many (MANY) different versions out and I’m happy to say that I finally landed on a winner!
These are ridiculously fudgy, loaded with peanut butter flavor and just all around delicious.
The other thing I love about them is that the recipe is not overly complicated. In my research I came across some recipes that looked amazing, but when I got to the instructions, the steps were so complicated that it made my eyes roll back in my head.
Not these babies. One bowl, 10 ingredients and you’re on your way to brownie heaven! I like to heat mine for a few minutes and top with a little ice cream.
They also go great dipped in an ice cold glass of milk, but honestly, even straight up they won’t disappoint! Happy Friday all!
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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
- 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 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
recipe adapted from cafe delites
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