Peanut Butter Cup Brownies

 

This recipe is my go-to when I need a winning dessert that I can throw together quickly. They’re rich, salty-sweet and have pockets of creamy peanut butter (and who doesn’t love that?). I use the term “recipe” loosely here - these beyond-simple brownies can be made with your go-to boxed mix. Yes, you can substitute that step for your favorite homemade recipe, but when you’re looking for a low-fuss dessert, why bother? I had the best results with the Ghirardelli Double Chocolate Brownie Mix and King Arthur Flour’s Gluten-Free Brownie Mix. Both mixes made incredibly fudgy brownies and yielded nine hulking bars.

 
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Makes one 8-by-8-inch pan

  • Non-stick spray, for greasing

  • One 17 to 20-ounce box brownie mix, plus additional ingredients called for on box (see Note)

  • 12 full-size Reese’s Peanut Butter Cups, unwrapped

  • Flaky sea salt, for sprinkling

    1. Preheat the oven according to the package instructions (typically between 325°F and 350°F) and grease an 8-by-8-inch metal pan. For easy removal, line the pan with parchment paper, leaving a 2-inch overhang on two sides. Grease the parchment paper.

    2. In a large bowl, prepare the brownie mix according to package instructions. Using a spatula, spread half of the brownie batter in the bottom of the pan. Arrange 9 of the peanut butter cups in the pan, then cut the remaining 3 in half and fit in along the edges. Scrape the remaining brownie batter into the pan and smooth the top. Sprinkle with flaky sea salt.

    3. Bake the brownies until crisp around the edges and the middle is set, 35 to 45 minutes depending on the mix. Transfer the pan to a wire rack and let cool completely. Cut into 9 squares and serve.

    PRO TIP There is a lot of debate about glass versus metal pans for brownies. In my testing, I found that light colored metal pans deliver the best results. They conduct heat quickly and evenly, so your brownies will be evenly cooked throughout. Often with glass pans, it takes longer for the center of your brownies to cook. So, by the time the middle of your brownies are cooked through, the edges are already tall and, most likely, getting hard and over-cooked.

    NOTE Please note that your box mix might call for oil, melted butter, water or eggs.

    MAKE AHEAD The brownies can be stored in an airtight container for up to 2 days.