Because what’s a good Friday without a KILLER brownie?
A sad, sad, sad one. Duh.
I am SO glad it’s Friday. Even more so than most Fridays, and it’s not just because I get to tell you all about these brownies. I mean, that’s totally part of it, but I am crazy excited it’s Friday because today is supposed to be the last day of workers invading my space, and basically kicking me out of the kitchen every other hour. One more day and NO MORE workers!!!
Well…that would be ideal, but I mean obviously there are still the minor things that need to be done that will require a worker or two, but nothing so major that I should be THAT affected. Today is “finish up all the loose ends” day. I am finally getting my hood installed over the stove, the under cabinet lights should go up and all of the remaining wood + trim is getting stained. Oh, and my little purple kitchen wall, the one that didn’t end up looking quite as cool as I had hoped, is turning white today. The purple just didn’t look right next to all those oddly colored grey cabinets. Then the only things that will be left are: furniture (I could really use a desk and bed frame), a chandelier, and the railing for the stairs (happening next week). While, the pantry is not really a pantry yet. But this doesn’t have to be done right away. I do have a cabinet that’s holding a super cool concrete sink in there, but there are no shelves or work table in there yet. But it can’t be that much work, right? It’s really just a matter of putting up a bunch of shelves. My carpenter, who is pretty awesome, said it wouldn’t be a big deal…hoping this is true because I really can’t handle anymore. Anyway, I think we are going to wait on some of these smaller things until I can fill my coffers back up again, maybe in the spring.
I kind of had a little breakdown on Wednesday when I heard I was being kicked out of the kitchen for three days in a row. I have only cooked and photographed once this week and you guys, my work is piling up, it’s kind of stressing me out big time, so a breakdown was pretty much bound to happen. Basically I said these guys have got two-days and whatever they don’t finish, they don’t finish, and I don’t care, they are not allowed back in after Friday because I AM DONE.
Wow, I sound so nice, right? YIKES.
I think I just hit that moment of tiredness when you really just can’t take anymore and on top of all the workers and issues there, my internet situation is beyond horrible. It’s so bad that I have been using my phone’s hot spot all month long and I am totally going to be broke because of it…
It’s all gonna be worth it, right?!?!? RIGHT.
Positive thoughts, positive thinking!!
Luckily, the internet issues should be seeing some improvements today (Comcast Business is installing a beefier system, let’s cross our fingers here) and thankfully the workers really should be finishing everything up today. So now you see why it is an exciting and very happy Friday!
I don’t mean to sound like such a complainer, but I get the feeling that a lot of you guys can relate 100% to what I am going through. You know?
Anyway, moving on, today I bring us all Peanut Butter Cup Fudge Brownies. Or I wish I could bring you all brownies. Wouldn’t that be kind of awesome if we could send food through the computer screen? Kind of like in Willi Wonka? Yeah, that would be cool.
Ok but, I clearly can’t do that now, so I’ll just give you the recipe. It’s really not hard or complicated. In fact you should probably just get up right now and start making these. Whether your week was awesome or horrible, you deserve a good brownie on a Friday. Diet or no diet. I’ve declared it brownie Friday and you gotta participate!!
I mean, these are the BEST peanut butter cup fudge brownies after all. Really. They are!!
I used my very favorite brownie recipe and basically added dollops of sweetened, buttery peanut butter + plenty of milk chocolate to the centers. Just like a peanut butter cup, but all stuffed into a brownie instead. I didn’t actually use any Reece’s peanut butter cups in the brownies, just on top for decoration. I didn’t want these to be overly sweet or overly rich, I simply wanted them to have the perfect balance.
And for the frosting? Fudge all the way. It’s PERFECT and balances out the sweet brownies so that every bite just kind of melts in your mouth. Yes, please!
Oh, and the real reason I made these brownies? The Super Bowl of course. To me, nothing goes better with football than peanut butter and chocolate (well maybe some buffalo wings too). Granted this is probably because I grew up an Ohio girl, and buckeyes – peanut butter chocolate balls (recipe listed in link and found at the bottom of the cake directions), will always be my favorite.
The only thing still required here is a cold, tall glass of milk.
Ok and maybe some stretchy pants…
The Very Best Peanut Butter Cup Fudge Brownies.
Servings: 16 SMALL BROWNIES
Calories Per Serving: 299 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 10 tablespoons unsalted butter
- 4 ounces semi-sweet or milk chocolate chopped + divided
- 1 cup granulated sugar
- 2 teaspoons instant coffee
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup creamy peanut butter
- 1 tablespoon butter softened
- 1 tablespoon powdered sugar
- cups reese's peanut butter roughly chopped, for topping
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- Line an 8x8 or 9x9 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so you can easily lift the brownies out later. Preheat the oven to 325 degrees F.
- Add the butter and 2 ounces milk chocolate to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate on 30 second intervals, stirring after each interval until melted and smooth. This takes me about 1 minute and 30 seconds. To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Now add the vanilla, and eggs, whisk until smooth. Next, stir in the cocoa powder, flour and salt until smooth and just combined. Try not to over mix the batter, it will be thick.
- In another small mixing bowl, mix together the peanut butter, 1 tablespoon butter and powdered sugar until smooth.
- Pour half the brownie the batter into the prepared pan. Next, dollop the peanut butter mixture onto the brownie batter and sprinkle with the remaining 2 ounces chopped chocolate. Now layer the remaining batter on top of the other layers. Gently spread the batter to the sides if needed. Don't worry if all the batter does not cover the whole surface area, it will smooth out as the brownies bake.
- Bake for 25-30 minutes, until the brownies are set on top. Allow the brownies to cool completely before frosting.
- Meanwhile, to make the frosting, heat the cream in a saucepan until just below a boil. Remove from the heat and stir in the chocolate and peanut butter until melted and smooth. Add the vanilla and bourbon until smooth and creamy. Set the frosting aside until the brownies are cool enough to frost.
- Once the brownies are cool, spread the frosting over top. Sprinkle with chopped Reese's. Allow the frosting to set about 30 minutes then slice into bars. Brownies can be stored at room temp or in the fridge for about four days.
Hey, it’s Super Bowl weekend, that’s a given.