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
- 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
- Start by unwrap the peanut butter cups and set them aside.
- Cut the butter sticks into one-inch slices and begin to melt the butter pieces over the lowest setting in a small saucepan.
- While the butter is melting, you can chop the unsweetened chocolate into 1/4-inch pieces.
- When the butter is melted, add those unsweetened chocolate pieces along with 9 ounces of the bittersweet chips to the melted butter.
- Use a small whisk to stir occasionally to speed melting process.
- When chocolate is melted and completely smooth, turn off the heat but leave saucepan on the burner.
- Set a rack in the middle level of the oven and preheat to 350 degrees F.
- 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.
- Grease foil in pan.
- Whisk eggs lightly by hand in mixing bowl.
- In a separate medium bowl, add granulated sugar, light brown sugar and salt.
- Whisk into eggs until just incorporated.
- Gradually whisk in melted butter/chocolate mixture until just combined.
- Briefly whisk in the vanilla extract.
- Remove whisk from bowl.
- Place flour and baking powder in medium bowl and whisk to combine.
- Sift through a medium strainer directly onto batter.
- Fold in with a silicone spatula until just combined.
- Then pour the batter into prepared pan and spread evenly with a small offset spatula.
- 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.
- On top of the batter, sprinkle the chopped peanuts evenly.
- Then sprinkle milk chocolate chips on top of that.
- Bake for 34 minutes or until a toothpick inserted in the center comes out clean.
- Place pan on a cooling rack and cool at room temperature for 30 minutes.
- Then refrigerate for 7 to 8 hours (or overnight).
- After cooling, remove the brownies by running a thin knife between the foil and the sides of the pan and remove.
- Peel off and discard foil.
- Place the brownies on a cutting board.
- Use a long chef’s knife to cut into squares or bars.