Gourmet Chocolate PB Cup Brownies
Awesome Reese's Peanut Butter Cup & White Chocolate Frosted Brownies
Moist and chewy Reese's Chocolate Peanut Butter Cup Brownies are too hard to resist. White Chocolate Frosting and Chocolate Ganache Brownies beg for a tall glass of milk!
Gourmet Chocolate Fudge Brownies
Kids of all ages love chocolate. Fudgy homemade brownies and Reese's Peanut Butter Cups are the ultimate chocolate fix for the hopeless chocoholic. Why not mix them together and indulge? Still obsessed with chocolate? White Chocolate Frosted Brownies with mini chocolate chips or Gourmet Fudge Brownies with Chocolate Ganache Icing will satisfy your craving. Make sure you have a tall glass of milk waiting, you're going to need it! But don't stop here. Try all the following recipes for Gourmet Chocolate Fudge Brownies, Cream Cheese Brownies, Chocolate Walnut Brownies and Chocolate Chip Brownies.
Ingredients & Baking Tips:
- Gourmet Chocolate: Confused about which chocolate to buy? It is important to buy the very best chocolate you can afford for these brownies. There are so many choices, but the one for this recipe has to be unsweetened baking chocolate. Ghirardelli chocolate baking bars are a good choice as well as Callebaut chocolate or Baker's chocolate. They come in either 1 ounce squares, a block or in chocolate bars.
- Peanut Butter Cups: Reese's are simply the best for these brownies.
- Baking: Use a 13 X 9 inch greased and floured glass or non-stick baking pan. All ovens were not created equal. Baking time may vary from oven to oven. Always preheat.
- Freezing: These brownies freeze great. Make 2 pans and freeze one!
Reese's Chocolate Peanut Butter Cup Brownies
- 4) 1 ounce squares unsweetened chocolate
- 1 cup butter
- 2 1/2 cups sugar
- 4 eggs
- 1 Tbsp vanilla
- 1/8 tsp salt
- 1 cup unbleached white flour
Peanut Butter Filling and topping:
- 1) 8 ounce pkg cream cheese, softened
- 1/2 cup peanut butter, creamy or crunchy
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup unbleached flour
- 8 large Reeses Peanut Butter Cups, chopped
Directions:
- Preheat oven to 350 degrees F.
- Melt unsweetened chocolate and butter in a large saucepan over low heat. Do not burn. Remove from heat.
- Using a wooden spoon or spatula, stir in sugar until mixed well.
- Add eggs, vanilla and salt and beat well with spoon.
- Fold in flour and mix just until smooth.
- Pour into prepared 13 X 9 inch pan.
- Sprinkle half the PB cups on top and gently fold into batter. Set aside.
- Whip cream cheese, peanut butter and sugar in a mixing bowl.
- Add egg, vanilla and flour and beat well.
- Place spoonfulls of PB cream cheese batter on top of brownies.
- Using a paring knife, cut into brownies swirling in a decorative marbled pattern.
- Sprinkle remaining PB cups on top.
- Bake at 350 degrees for 30-40 minutes or until cream cheese is very lightly browned and knife comes out clean.
- Cool and drizzle with Chocolate Ganache Icing, below. Cut into squares.
White Chocolate Frosting:
- 1/3 cup butter, softened
- 1/3 cup cream cheese, softened
- 3/4 cup gourmet white chocolate chips or chopped chocolate bars
- 1 Tbsp lemon juice
- Melt and cool white chocolate, set aside.
- Beat butter and cream cheese until creamy.
- Beat in lemon juice.
- Add melted chocolate and beat until fluffy.
- Frost cooled brownies and sprinkle with mini chocolate chips.
Chocolate Ganache Frosting:
- 1/2 cup heavy cream
- 1 cup mini chocolate chips or chopped Ghirardelli chocolate or Callebaut chocolate
- Heat cream almost to scald. Remove from burner.
- Add chocolate and whisk to melt.
- Cool enough to spoon or drizzle.
- Chill ganache to spread or pipe from a pastry bag.
For more ultra rich chocolate desserts try these recipes:
White Chocolate Raspberry Cheesecake
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