Double Fudge Peanut Butter Cup Brownies

Makes: 20 large brownies Prep time: 30 minutes Bake time: 30-35 minutes


2 sticks unsalted butter

2 cups good quality semi sweet chocolate chips

2 cups sugar

4 large eggs

1/2 teaspoon best quality vanilla

1 and 1/2 cups all purpose flour

1/3 cup unsweetened good quality cocoa

3/4 teaspoon salt

20 regular sized Reeses Peanut Butter Cups, (not the small size wrapped in foil) Chill them until ready to use


Preheat your oven to 350 degrees.  Line a 9×13″ pan with heavy duty aluminum foil and butter the foil. Make sure to leave a little hangover so you can pull the brownies out of the pan in the foil after they are cooled.  Melt the butter and 1 cup of chocolate chips in a medium saucepan.  When it is combined, take off the heat and let cool.  Transfer the chocolate butter mixture to your mixing bowl and add the sugar and eggs. Whisk together until combined.  Add vanilla, salt and cocoa and stir with a wooden spoon or spatula.  Add flour and mix until just combined. Add the other cup of chocolate chips and stir gently, making sure not to over mix.  Spread the batter into your prepared pan and press the chilled peanut butter cups into the batter to make 5 even rows, (see the photo above).  Bake for 30 – 35 minutes until the brownies smell heavenly and are still fudgy but not over baked.  Cool completely before removing from pan and removing foil. Cut into 20 large brownies!