Inspired by a recipe from Julie of Table for Two blog

Ingredients:

  • 6 tbsp butter, cut into small pieces
  • 4 oz bittersweet chocolate (70% cacao) chopped
  • 60g (1/2 cup) gluten-free flour blend or all-purpose flour
  • 1/2 tsp baking powder (gluten-free if needed)
  • 1/2 tsp kosher or fine sea salt
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 2 large eggs
  • 9 Reese’s snack size peanut butter cups, unwrapped

Instructions:

  1. Preheat the oven to 350°F. Butter a 9-inch square baking pan and line with a sheet of parchment paper long enough to hang over two sides creating a sling. Butter the parchment.
  2. Pour about 2-inches of water into a 3 to 4 quart saucepan. Set the bowl of your standing mixer into the pan – it should fit snuggly but the bottom of the bowl should be above the water. Bring the water to a simmer. Place the butter and chocolate in the bowl. Heat, stirring occasionally, until the butter and chocolate are melted and the mixture is smooth.
  3. In another bowl, blend together the flour, baking powder, and salt. Set aside.
  4. Remove the bowl with the chocolate mixture from the heat, dry the bottom of the bowl and set on your standing mixer. Using the paddle attachment and with the mixer on low, beat in both the sugars until blended and the mixture is cooled enough to hold your hand on the bottom of the bowl. Add the eggs and beat on low to mix in; turn up to medium and beat for about a minute or until lightened in color and fluffy. Stop the mixer and thoroughly scrape the sides and bottom of the bowl and the beater(s). Add the dry ingredients, beat on low until smooth.
  5. Pour 1/2 the batter into the parchment paper-lined baking pan then press the mini Reese’s cups into the batter in rows, pressing gently into the batter. Pour the remaining batter over the top and gently spread so the cups are completely covered with a small offset spatula.
  6. Bake for about 40 minutes or until a toothpick inserted between the cups comes out with a few moist crumbs. Transfer the pan to a wire rack and let cool completely.
  7. Loosen the uncovered edges with a knife and use the parchment paper to help lift the brownies out of the pan. Use a long, sharp knife to cut into squares and serve at room temperature.

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