from Real Simple July 2007
2 Sticks Unsalted Butter
8oz. bittersweet chocolate
4 large eggs
3c. granulated sugar
2tsp. vanilla extract
1.5C AP flour
1/2tsp. kosher salt
8 large peanut butter cups cut into pieces (OR, mini peanut butter cups, like I used)
400degrees for 35min (until knife comes out clean) ***NONONO! 400degrees cooked the outside WAY too fast***
Melt butter and chocolate over low heat.
Using mixer, beat eggs and sugar until pale yellow and fluffy.
Lower speed and pour in melted chocolate and vanilla.
Mix in flour and salt.
Fold in peanut butter cups.*
Scrape into buttered pan.**
*I used Trader Joe Mini Peanut Butter Cups instead of cut up pieces of regular peanut butter cups. I pretty much just dumped in most of the 12oz. container.
**Everyone knows the "trick" for buttering pans right? Use the butter wrappers from the sticks of butter!
This was my first from scratch brownie. So, I was worried that it wouldn't get that crust on top. The batter also seemed to be a lighter brown than brownie mixes come out to be. But that seemed to work out ok.
It was the temperature issue that really messed up this recipe. I thought 400degrees was pretty irregular for a brownie mix, but me and my penchant for following directions to a T had to go forward with it. I did the "knife" test, and it came out clean. Too bad that the inside was still wet. I put it back in to cook more at 325 for about 20 min... it seemed to cook a little more. But when I went to scoop a chunk from the center, it was just as raw. So, I scrapped the whole thing. VERY ANNOYED.
'til next time...