My latest press box goodies, a chocolate brownie treat so good that my son almost didn’t want to share it with co-workers in the press box at yesterday’s 49ers tie game (24-24-we should have won!) with Saint Louis. Sunken Treasure Peanut Butter Cup Brownies- a chocolate brownie with a bite of peanut butter cup in each piece. I did the honor of cutting a brownie in half to reveal it’s sunken treasure for you but for the chocolate peanut butter lover a bite into one of these brownies will reveal a lot more. Happiness is the first thing that comes to mind but I would also like to add love, yes, a kind of love from the baker to the ones we bake for even if we bake just for ourselves- we bake out of love. With the Thanksgiving holidays around the corner and all the work involved with preparing our holiday meals, we who host our family and friends might want to consider meditating on the subject of what we do for love…I am firmly in the food is love camp. These days I have taken to baking and sharing exactly what I want and more than ever, baking really has become my thing. Today I have ripe pears on the counter and I think I hear them calling to me..bake me in something today…then there is dinner and a quick trip to the grocery store on my to do list today so I better get to it! I leave you with a few more pictures of brownies and the following recipe, please enjoy.
Adapted from Today Food.
- 11 ounces (35 pieces) miniature peanut butter cups, unwrapped
- 12 ounces unsalted butter, cut into 1" slices
- 4&1/2 ounces unsweetened baking chocolate, chopped into small pieces
- 10 ounces bittersweet chocolate chips
- 6 large eggs, at room temperature
- 10&1/2 ounces granulated sugar
- 12 ounces light brown sugar
- 1 teaspoon sea salt
- 2 teaspoons vanilla extract
- 1&1/2 cups all purpose flour
- 3/4 teaspoon baking powder
- 4 tablespoons chopped salted peanuts
- 4 tablespoons milk chocolate chips
- Preheat the oven to 350F.
- Grease a 9x13 metal pan and line with foil. Grease the foil.
- Melt the butter using a medium sauce pan over a low heat, remove from heat.
- Immediately add the chopped unsweetened baking chocolate and the bittersweet chocolate chips to the melted butter -wait a few minutes and whisk to blend, set aside on stove top.
- Lightly whisk the eggs in a large mixing bowl.
- Whisk the sugars and salt into the eggs.
- Stir in the melted butter/chocolate mixture, then the vanilla extract.
- Gradually stir in the flour and baking powder.
- Pour batter into prepared pan, evenly spreading.
- Push the peanut butter cups into the batter, evenly spacing-one for each brownie.
- Sprinkle the top with the chopped peanuts and milk chocolate chips.
- Bake for 35-38 minutes, transfer to metal rack and cool.
- Place brownies in the fridge for several hours before removing from pan and slicing into squares.