Fudgy Peanut Butter Cup Brownies
with SkinnyDipped Peanut Butter Cups & Chocolate Coconut Ganache Frosting | Makes 24 brownies
We’re giving brownies a whole new swirl with this fudgy family-friendly recipe. Brownie batter is enriched with SkinnyDipped semi-sweet baking bits, then marbled with dollops of creamy peanut butter. While brownies bake, you'll whisk together a thick chocolate coconut ganache frosting, spread it over the top, and sprinkle with chopped SkinnyDipped peanut butter cups. (Yep, we went there!) With just six simple ingredients, this dessert’s bound to turn your brownie world upside down.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3.2 ounce
SkinnyDipped Milk Chocolate Peanut Butter Cups
(Contains: Milk, Peanuts, Soy)
18.3 ounce
Fudge Brownie Mix
(Contains: Wheat)
2 unit
Eggs
(Contains: Eggs)
9 ounce
SkinnyDipped Dark Chocolate Sea Salt Baking Bits
(Contains: Milk)
4.6 ounce
Peanut Butter
(Contains: Peanuts)
1 unit
Coconut Milk
(Contains: Tree Nuts)
Not included in your delivery
Salt
1 tablespoon
Sugar
½ cup
Butter
(Contains: Milk)
Nutrition Values
Instructions
Adjust rack to middle position and preheat oven to 350 degrees. Place peanut butter cups in refrigerator to chill. Melt ½ cup butter (1 stick) in a small pot over medium heat, swirling occasionally. Remove pot from heat and let cool slightly. While butter melts, coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment paper, leaving a 2-inch overhang on the two longer sides. Coat parchment paper with cooking spray.
In a large bowl, whisk together brownie mix, eggs, 3 TBSP water, and a pinch of salt. (TIP: Swap in coffee for water for a deeper chocolate flavor!) Slowly whisk in cooled melted butter. Wash and dry pot (you'll use it again in step 4). Using a rubber spatula, stir in ½ cup chocolate baking bits (you’ll use the rest later). Place peanut butter in a medium, microwave-safe bowl; microwave until peanut butter reaches a drizzling consistency, 30-45 seconds. Stir and set aside.
Pour brownie batter into prepared dish. Dollop spoonfuls of warmed peanut butter over batter. Using a butter knife, swirl peanut butter into batter. Bake on middle rack until a toothpick inserted in the center comes out with a few moist crumbs, 22-25 minutes. Remove from oven and let cool completely in baking dish.
Meanwhile, wash and dry bowl used for peanut butter. Place remaining chocolate baking bits in bowl. Shake coconut milk in container, then open and pour into pot used for butter. Stir in 1 TBSP sugar and a small pinch of salt. Heat coconut milk mixture over medium-high until it gently bubbles around the edges; immediately pour over chocolate in bowl. Let sit, undisturbed, until chocolate is slightly melted, 3-5 minutes. Gently whisk ganache together until smooth.
Unwrap peanut butter cups and transfer to a cutting board. Chop into small pieces. TIP: We like to quarter each cup, then cut each quarter in half.
Once brownies are cooled, pour ganache over brownies in pan. Using a rubber spatula, spread into an even layer. Sprinkle chopped peanut butter cups over ganache. Transfer to refrigerator until ganache is set, 20-30 minutes. Using parchment paper overhang, lift brownies out of dish and onto a cutting board. Cut into 24 squares to serve. TIP: Use a sharp knife and wipe knife with a wet, hot towel between cuts for clean edges. Store in an airtight container for up to 4 days.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.