BLACKHEAD REMOVAL

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Swirled Peanut Butter Cup Brownies

INGREDIENTS

  • 3/4 cup (170g) Unsalted Butter melted
  • 1 1/2 cup (300g) Granulated Sugar
  • 1/2 cup (40g) Cocoa Unsweetened, Dutch-processed
  • 1 tsp Vanilla Extract
  • 3 Eggs large
  • 1 cup (120g) All-purpose Flour
  • 1 tsp Salt
  • 1 1/2 tsp Espresso Powder
  • 1/2 cup (90g) Milk Chocolate Chips optional
  • 16 Peanut Butter Cups
  • 1/2 cup (135g) Creamy Peanut Butter

INSTRUCTIONS

  1. Preheat oven to 350F (325F convection bake). Line a 9”x9” baking pan with parchment paper. Set aside. (Note: recipe can also be made with 8″x8″ baking pan).
  2. In a large mixing bowl, mix melted butter with sugar, and cocoa powder until a wet, dark brown mixture forms.
  3. Add vanilla, and eggs to your mixture. Mix for 2-3 minutes, until a smooth and silky chocolate mixture forms.
  4. Add flour, espresso powder, and salt to batter. Whisk/Fold ingredients until combined.
  5. Add 1/2 of brownie batter into the prepared pan. On top of batter, place peanut butter cups, side by side, until surface is evenly covered (~16 peanut butter cups).
  6. Top with remaining 1/2 of brownie batter. Spread smooth.
  7. Add small dollops of creamy peanut butter to the top of brownie surface. Using a knife, swirl knife through chocolate and peanut butter until a swirled surface is formed. Sprinkle with milk chocolate chips.
  8. Bake in a preheated oven for ~35 minutes, or until edges are set. Once removed from the oven, sprinkle additional milk chocolate chips over brownies as desired. The brownies will continue to cook once removed from the oven.
  9. Let brownies cool completely in their baking pan.
  10. Cut into squares and enjoy!

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