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Hello lovely Luuuxers!
For Valentines Day, my valentine and I decided to stay in instead of going on a date, because where we live, the weather is currently bitterly cold and very snowy! We instead ordered takeout from our favorite Costa Rican restaurant and decided to bake dessert! It was my first time trying this recipe and they turned out INCREDIBLE so I thought I would come on here and share!
This recipe is adapted from one I found on Pinterest, which came from a blog called Culinary Couture. The original recipe is found at this URL: http://www.culinarycoutureblog.com/2014/08/peanut-butter-cup-crack-brownies.html. This blog is amazing and I highly recommend checking it out. I want to try out so many of this womans recipes!
Without further ado, here is how to make these delicious pieces of peanut butter-chocolate heaven!
What you will need:
-Three medium mixing bowls
-One small bowl
-One 8 inch x 8 inch pan
-Measuring cups and spoons
Ingredients for brownie base:
- ½ cup flour
- 1/3 cup Hersheys cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoons (one stick) of unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract or imitation vanilla flavor
- 2 eggs
Ingredients for topping:
-1 and ½ cups mini unwrapped Reeses peanut butter cups
-3/4 cup milk chocolate chips
-1/2 cup peanut butter
-1/2 tablespoon unsalted butter
-1 cup Rice Krispies cereal
First, prepare everything you need. Preheat the oven to 350 degrees Fahrenheit. Spray your 8x8 pan with non-stick spray and place it aside.
In one mixing bowl, mix together the flour, the cocoa powder, the salt, and the baking powder using a whisk or wooden spoon.
In a separate mixing bowl, mix together the melted butter (I melted in the microwave), sugar, eggs, and vanilla extract using a big spoon (or electric mixer, if you own one) until everything is mixed entirely.
Mix the contents of the two bowls together and use a wooden spoon to stir until the batter is dark, moist, and completely incorporated together. Then, transfer this batter into the pan, make sure that the batter is even and level on all sides and corners, and bake for 20 minutes.
While the brownie base is baking, prepare the topping. In a small bowl, melt the ½ tablespoon of butter in the microwave. In a medium microwave-safe bowl, melt the chocolate chips and peanut butter. In the original recipe from the blog, she says to melt all three ingredients together, but I found that it is too easy to burn the butter that way, so I chose to melt the butter separately and mix them together later. Once all three ingredients are melted and mixed together, add the Rice Krispies and mix once again.
After 20 minutes of baking, remove the brownie base from the oven and sprinkle the unwrapped Reeses cups on top. Return the pan to the oven and bake for another five minutes.
Remove the brownies from the oven once more and use a spatula to spread the crunchy topping over them evenly. This topping will need to harden, so allow the brownies to cool to room temperature and then place the brownie pan in the refrigerator for a few hours.
When you take them out and try them...you will know what food must taste like in HEAVEN!!! The brownie base is moist, rich, and fudgy, and the topping is a perfect combination of peanut butter and milk chocolate. The combination of textures and tastes is amazing. Feel free to substitute many other things in these brownies, too. I, for one, want to try substituting Almond Joy bars or York Peppermint Patties for the peanut butter cups and changing the topping to match. The possibilities are endless!
Will any of you be trying this recipe soon? Let me know what you think of it in the comments below!
And of course, thank you to http://www.culinarycouture.com for the original recipe! (See sourcelink below!)
(image is mine and exclusive to http://luuux.com!)
LuuuxWeeklyFoodComp brownies baking recipe chocolate