Category Archives: brownies
Last month, my sister asked me to help her out by making something for her school’s bake sale. She’s a teacher, and busy, so I was pleased to do it. I wanted to make something that would sell well, but wasn’t just your run of the mill baked goodie. And NO WAY was I making something from a box! I decided to go with Peanut Butter Cup brownies…everybody loves brownies, and peanut butter cups along with them just makes them that much better!
Cream your softened butter and sugar until fluffy, like so:
Then beat in the eggs (one by one) and vanilla. I know 4 eggs sounds like a lot, but this is for a 9 x 13 pan of brownies, and believe me, the texture is to die for.
Next it’s time to gradually add in the cocoa powder…
and the flour.
Beat until the batter is fully combined and smooth.
Now you’re ready to pour it into your greased baking dish. Let me stop right here and say that this brownie batter, just the plain batter, is probably the best I’ve ever had. You could bake these brownies plain and they’d be delicious. But I went ahead and added the peanut butter cups! I cut up 8 full size peanut butter cups. Pour half of the brownie batter into the pan, smooth it, and then add the chopped peanut butter cups.
Then top this with the other half of the batter, and smooth it out.
If you left them like this, they’d hold a yummy surprise inside! But since I was making them for a bake sale, I wanted to make sure everyone knew what they contained. So when they came out of the oven, I took 8 whole peanut butter cups, and slightly pressed them into the top of the brownies. Not too hard, but far enough down so the heat of the fresh out of the oven brownies melts the chocolate of the peanut butter cups.
I cut these up into squares, and my sis told me they sold out, and were raved about!
This brownie recipe is so yummy and versatile, you can do this with any candy! If you don’t like peanut butter, try this recipe with Rolos, Milky Way, Snickers–or a mix of candy! Perfect for an after Halloween treat 🙂
The Best Peanut Butter Cup Brownies
1 cup butter, softened
2 cups sugar
2 tsp. vanilla
1 cup cocoa powder
1 cup flour
8 chopped peanut butter cups
Preheat oven to 325 degrees. Grease 9 x 13 baking dish. Cream butter and sugar until fluffy. Beat in eggs, one at a time, then add vanilla. Gradually add cocoa powder, then flour, until totally combined and batter is smooth. Pour half of batter into prepared dish, then sprinkle evenly with chopped candy. Spread the rest of brownie batter on top. Bake approximately 30-35 minutes, until a toothpick inserted into the center of the brownies comes out clean. While brownies are still hot, press whole peanut butter cups evenly into the surface of brownies.
A few days ago, my sister let me know that the Great American Cookies shop closest to us was abruptly shutting down. I wasn’t too sad about this, as I have always thought eating cookies you baked yourself is more fun than eating store bought cookies. There was only one thing on the menu that I loved and thought I might miss: the Red Velvet Brownies. Luckily for me, I found this easy recipe at Hugs & Cookies XOXO, and I knew I wouldn’t have to be missing anything at all. 🙂
So we start with the lineup of ingredients. I promise, you should already have most of this stuff in your house!
The only thing I needed to pick up at the store was a block of cream cheese. Also, you will only need the red food coloring from the package.
Preheat the oven to 350, and spray or line with non-stick foil an 8 x8 baking pan. I sprayed mine because I knew my husband would pretty much be eating them right out of the pan.
We start by combining the melted butter, sugar, vanilla, cocoa powder, and red food coloring (I used half a bottle. The recipe called for a tablespoon but the amount I used was way under.) . Then whisk in your eggs one at a time. The batter will be somewhat thin, and it should look something like this:
Fold in the flour slowly, gradually so that you don’t make a big mess like I did all over my counter. Your lovely red velvet brownie batter is now ready to be poured into the pan you have prepared. Set aside 1/4 cup of the batter.
In a separate bowl, beat together the cream cheese, more sugar, another egg, and some more vanilla.
When this is all blended smoothly as in the above picture, dollop the cream cheese mixture on top of the red velvet batter very carefully, making sure you drop it gently in top and it does not sink all the way to the bottom. By the time you make all the little dollops on top, you should pretty much have it covered, and only need to slightly spread the cream cheese layer out so that the layer is smooth and even.
Now you will take that 1/4 cup of red batter you set aside earlier, and drizzle it over the cream cheese layer. This is why I said having the little measuring cup would make it easy :). Just make as even a drizzle as you can, it’s OK if it’s not perfect. Because the next thing we’re going to do is mess it all up! Take a toothpick and slowly drag it through the surface of the brownies, taking care not too go too deep or too fast (am I still talking about brownies?). Ahem. When you are done, they are ready to go in the oven, and should look something like this:
I baked mine for about 28 minutes, but of course all ovens are different. If I were you I would set the oven timer for 25 minutes, then take them out and do the toothpick test. If they need more time, put them back in for about 3 minutes per interval, checking for doneness in between. Here is my finished product!
As you can see, these are very thick, dense brownies. Mine were very moist.
They were also 100 % delicious. Considering one brownie at “that cookie place” costs about $2.50, and you will probably already have everything you need to make a WHOLE PAN of these, nothing should be stopping you from reveling in red velvet!
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