The brownies are chalk full of peanut butter and chocolate flavor. Not the prettiest brownie I have cut but the taste is decadent! LOVE those Reese's Peanut butter Cups!
Chocolate Peanut Butter Cup Brownie Base
4 (1 oz.) squares unsweetened chocolate
1 c. butter
2 1/2 c. sugar
1 T. pure vanilla extract
1/4 t. salt
1 cup all-purpose flour
4 Reese's Peanut butter Cups, chopped into lrg. chunks
Peanut Butter Filling and Topping:
1 (8 oz.) pkg cream cheese, softened
1/2 c. peanut butter, crunchy
1/2 c. sugar
1 t. pure vanilla extract
1/4 c. all-purpose flour
4 Reese's Peanut Butter Cups chopped into lrg. chunks
Preheat oven to 350 degrees.
Melt unsweetened chocolate and butter in a bowl over simmering water (not boiling).
Remove from heat.
Using a wooden spoon, stir in sugar until mixed well.
Add eggs, vanilla and salt and beat well.
Fold in flour and mix just until smooth.
Mix in Reese's Peanut butter cup chunks.
Pour into prepared 13x9 in. pan. (Prepared=pan buttered)
Peanut Butter Cream Cheese Topping:
Whip cream cheese, peanut butter and sugar in a mixing bowl.
Add egg, vanilla and flour and beat well.
Place spoonfuls of peanut butter cream cheese batter on top of brownies.
Using a butter knife, swirl two layers together in a marbled pattern.
Sprinkle remaining 4 Reese's peanut butter cup chunks on top.
Bake at 350 degrees for 30-40 minutes or until cream cheese is lightly browned and toothpick comes out clean.
Cool and frost with White Chocolate Frosting.
White Chocolate Frosting:
1/2 c. butter, softened
1/2 c. cream cheese, softened
1 c. chopped white chocolate or use white chocolate chips
1/2 c. powdered sugar, sifted
2 Reese's Peanut butter cups, cut into triangle chunks
Melt and cool white chocolate, set aside.
Beat butter and cream cheese until creamy.
Add melted chocolate and beat until fluffy.
Slowly add powdered sugar until mixed through.
Frost cooled brownies and sprinkle with Reese's Peanut butter chunks.