Peanut Butter and Chocolate Candy Brownies
After eating these brownies, it’s going to be hard to go back to the classic version! In addition to being super moist, they’re topped with peanut butter and chocolate treats for a completely irresistible sweet and savoury result.
Ingredients
- ¾ cup (115 g) unbleached all-purpose flour
- ¾ cup (75 g) cocoa powder, sifted
- ½ tsp baking powder
- ½ tsp salt
- 3 eggs
- ¾ cup (160 g) sugar
- ¾ cup (160 g) brown sugar
- ¾ cup (170 g) unsalted butter, melted and cooled
- ¾ cup (130 g) mini chocolate-peanut butter cups (see note)
- ⅓ cup (65 g) peanut butter candy in a crunchy shell
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, cocoa powder, baking powder and salt.
- In another bowl, whisk the eggs, sugar and brown sugar with an electric mixer for 1 minute. Add the butter and whisk until smooth. With the machine running on low speed, gently stir in the dry ingredients. Spread the batter out in the prepared pan. Top with the peanut butter cups and candies.
- Bake for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out with a few crumbs attached and not completely clean (see note). Let cool completely in the pan, about 2 hours, before unmoulding.
- On a work surface, cut the brownies into 16 pieces. The brownies will keep for 3 days in an airtight container at room temperature.
After eating these brownies, it’s going to be hard to go back to the classic version! In addition to being super moist, they’re topped with peanut butter and chocolate treats for a completely irresistible sweet and savoury result.