By Tracey
Peanut Butter Cup Truffle Brownies
from Bake! by Nick Malgieri
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 10 oz bittersweet chocolate, finely chopped
- 2 cups packed light brown sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
2 cup mini peanut butter cups, coarsely chopped
Directions:
Preheat oven to 350 F. Line a 13×9 baking pan with aluminum foil, leaving an overhang on opposite sides to lift the brownies out. Spray the foil with nonstick cooking spray.
Add the butter to a medium saucepan and set over medium heat. Melt the butter, and continue to heat until the butter sizzles. At that point, add the chocolate to the pan and gently shake the pan to submerge in the butter. Turn off the heat and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar, flour and salt just until evenly combined. Add two of the eggs to the mixer and beat just until incorporated then scrape down the sides of the bowl and add the remaining two eggs, again beating just until incorporated. Mix in the vanilla.
Whisk the butter and chocolate mixture until smooth then add to the bowl of the stand mixer. Stir to incorporate with a rubber spatula. Fold in the chopped peanut butter cups.
Pour the batter into the prepared pan and spread in an even layer. Bake for about 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the brownies cool completely in the pan. The brownies will be easiest to cut if you stick them in the fridge overnight.
