Peanut Butter Cup Brownies

From: Real Simple

Ingredients:
2 sticks butter, plus more for the pan
8 oz bittersweet chocolate, chopped
4 eggs
3 cups sugar
2 tsp vanilla extract
1 1/2 cups flour
Kosher salt
8 large peanut butter cups, cut into pieces

Heat oven to 400. Melt the butter and chocolate in a pan over low heat. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups. Scrape into a buttered 9x13 pan.

Bake until the tip of a knife comes out clean, about 35 minutes.

What I did differently from the recipe:
I didn't have any bittersweet chocolate. I used 3 oz semi-sweet... and ran out. So I also used 3 oz unsweetened and about 1/4 bag of semi-sweet chocolate chips. Hey, you use what you've got on hand!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Yummmmm! Brownies alone are delicious (and it's always fun to say they're homemade) but I love peanut butter too, so this dessert is definitely a thumbs up for me! You could easily leave out the peanut butter cups if you desire and these brownies would still be fabulous. Easy, too!

Printable version:

Ingredients:
2 sticks butter, plus more for the pan
8 oz bittersweet chocolate, chopped
4 eggs
3 cups sugar
2 tsp vanilla extract
1 1/2 cups flour
Kosher salt
8 large peanut butter cups, cut into pieces

Heat oven to 400. Melt the butter and chocolate in a pan over low heat. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups. Scrape into a buttered 9x13 pan. Bake until the tip of a knife comes out clean, about 35 minutes.