Peanut butter cup brownies – and these ones are gluten free! Chocolate and peanut butter are a fantastic match. These brownies are fudgy, chewy, and are so good frozen. Yes, frozen! Okay, let’s bake up.
- Your favourite brownie recipe
- 2 cups of mini Reese’s Cups
First, heat up your oven to the necessary temperature depending on your recipe, then mix together your brownie mixture. Take the 2 cups of mini Reese’s and cut them all in half. Mix in about 80% of them into the brownie mixture.
Then, pour into a pan and push the remaining 20% into the top of the raw brownie batter.
Tip – the smaller the pan the thicker (and possibly fudgy-ier) the brownies will be. I love this 8×8 pan, makes for a great sized brownie.
I like to push them in a bit, that way they’re settled into the brownies and not floating on top. Most brownies don’t rise too much, hence the pushing them in. Once they’re baked it looks like the brownies are devouring the Reese’s cups.
Let the brownie cool and then cut into 16 triangle pieces. I like triangles better than squares!
These brownies, I made the Bob’s Red Mill Gluten Free mix, are so fudgy – and so good frozen. Trust me, cut them, freeze them, and eat up! They’re chewy and delicious.
Oh, and if you don’t want to eat them all right away, wrap up and hide them at the bottom of the freezer – you’ll be excited when you find them in a week or so (I guess, depending on how big your freezer is, right?!).
Well, there you have it, a quick and easy peanut butter cup brownies recipe.
Thanks for stopping by and I hope to see you again soon. Happy baking!