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- 10 tablespoons unsalted butter
- 1-1/4 cups granulated sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- One large pinch kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 16 miniature Reese’s Peanut Butter Cups
- Preheat oven to 350 degrees F. Line a 9×9 baking pan with foil or parchment, leaving an overhang so you can easily lift the giant brownie out later.
- Set up a double boiler: Add a few inches of water to a medium saucepan. Place saucepan on stove over medium heat so it’s just barely simmering. Rest a heatproof bowl (or second saucepan) over saucepan. Add butter, sugar, cocoa powder and salt to bowl; heat over medium heat until butter has melted, stirring frequently. Remove from heat and let stand 5 minutes.
- Pour cocoa mixture into blender. Add vanilla and one egg; blend on low speed until combined. Add second egg; blend on low speed until combined. Add flour; blend until all flour is incorporated, and batter is smooth and shiny.
- Spread batter in prepared pan. Press peanut butter cups into batter, in four rows of four.
- Bake 25 to 30 minutes or until toothpick inserted between peanut butter cups comes out almost clean (I like to underbake brownies just a little). Cool completely, then lift out of pan and cut into 16 squares.
Disclosure: I received an OXO Good Brownie Tool set, including a brownie spatula, measuring cups, measuring spoons, and a silicone pastry brush, at no charge. I was invited to help spread the word about this great cause by sharing a favorite brownie recipe. I was not compensated for writing this post, and all opinions are my own.