Peanut Butter Cup Brownies Recipe: Hoda’s Favorite PMS Brownies


Today’s Kitchen: Delicious Desserts

Kathie Lee Gifford and Hoda Kotb were joined by Connie Weis, of Brownies & S’More, as she makes Hoda’s favorite brownies: Peanut Butter Cup Brownies, which Connie called the perfect PMS brownie. Check out this tasty Peanut Butter Cup Brownies Recipe.

Connie Weis: Peanut Butter Cup Brownies Recipe

Kathie Lee and Hoda were joined by Connie Weis, of Brownies & S'More, as she cooked Hoda's favorite brownies: peanut butter cup brownies.

Kathie Lee Gifford and Hoda Kotb were joined by Connie Weis, of Brownies & S'More, as she cooked Hoda's favorite brownies: peanut butter cup brownies.



  • 11 ounces miniature peanut butter cups
  • 12 ounces unsalted butter
  • 4 1/2 ounces unsweetened baking chocolate
  • 9 ounces 60 percent cocoa bittersweet chocolate chips
  • 6 large eggs, room temperature
  • 10 1/2 ounces granulated sugar
  • 12 ounces light brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose bleached flour
  • 3/4 teaspoon baking powder
  • 2 tablespoons coarsely chopped salted peanuts
  • 1 ounce milk chocolate chips
  • Crisco for pan


  1. Start by unwrap the peanut butter cups and set them aside.
  2. Cut the butter sticks into one-inch slices and begin to melt the butter pieces over the lowest setting in a small saucepan.
  3. While the butter is melting, you can chop the unsweetened chocolate into 1/4-inch pieces.
  4. When the butter is melted, add those unsweetened chocolate pieces along with 9 ounces of the bittersweet chips to the melted butter.
  5. Use a small whisk to stir occasionally to speed melting process.
  6. When chocolate is melted and completely smooth, turn off the heat but leave saucepan on the burner.
  7. Set a rack in the middle level of the oven and preheat to 350 degrees F.
  8. Then grease a 9 by 13 by 2-inch baking pan. Line with heavy duty aluminum foil (shiny side up) so it comes halfway up the sides of the pan and extends 1-inch beyond two ends of the pan.
  9. Grease foil in pan.
  10. Whisk eggs lightly by hand in mixing bowl.
  11. In a separate medium bowl, add granulated sugar, light brown sugar and salt.
  12. Whisk into eggs until just incorporated.
  13. Gradually whisk in melted butter/chocolate mixture until just combined.
  14. Briefly whisk in the vanilla extract.
  15. Remove whisk from bowl.
  16. Place flour and baking powder in medium bowl and whisk to combine.
  17. Sift through a medium strainer directly onto batter.
  18. Fold in with a silicone spatula until just combined.
  19. Then pour the batter into prepared pan and spread evenly with a small offset spatula.
  20. Then the good stuff…push the peanut butter cups into the top of the brownie batter. Do not put any within 1/2-inch of the pan sides.
  21. On top of the batter, sprinkle the chopped peanuts evenly.
  22. Then sprinkle milk chocolate chips on top of that.
  23. Bake for 34 minutes or until a toothpick inserted in the center comes out clean.
  24. Place pan on a cooling rack and cool at room temperature for 30 minutes.
  25. Then refrigerate for 7 to 8 hours (or overnight).
  26. After cooling, remove the brownies by running a thin knife between the foil and the sides of the pan and remove.
  27. Peel off and discard foil.
  28. Place the brownies on a cutting board.
  29. Use a long chef’s knife to cut into squares or bars.


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