Peanut Butter Cup Blender Brownies #OXOGoodBrownie #VitamixWeek
If you want to add more American recipes to your recipe box, Peanut Butter Cup Blender Brownies #OXOGoodBrownie #VitamixWeek might be a recipe you should try. This recipe serves 16. For 54 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 14g of fat, and a total of 233 calories. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a very affordable hor d'oeuvre. Head to the store and pick up eggs, kosher salt, unsweetened cocoa powder, and a few other things to make it today. This recipe from Foxes Love Lemons has 9 fans. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is rather bad. Users who liked this recipe also liked Peanut Butter Cup Brownies, Peanut Butter Cup Brownies, and Peanut Butter Cup Brownies.
Servings: 16
Ingredients:
2 large eggs
1/2 cup all-purpose flour
1-1/4 cups granulated sugar
1 large pinch kosher salt
16 miniature Reese's Peanut Butter Cups
10 tablespoons unsalted butter
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Equipment:
sauce pan
stove
bowl
blender
frying pan
toothpicks
Cooking instruction summary:
Preheat oven to 350 degrees F. Line a 9×9 baking pan with foil or parchment, leaving an overhang so you can easily lift the giant brownie out later. Set up a double boiler: Add a few inches of water to a medium saucepan. Place saucepan on stove over medium heat so it’s just barely simmering. Rest a heatproof bowl (or second saucepan) over saucepan. Add butter, sugar, cocoa powder and salt to bowl; heat over medium heat until butter has melted, stirring frequently. Remove from heat and let stand 5 minutes. Pour cocoa mixture into blender. Add vanilla and one egg; blend on low speed until combined. Add second egg; blend on low speed until combined. Add flour; blend until all flour is incorporated, and batter is smooth and shiny. Spread batter in prepared pan. Press peanut butter cups into batter, in four rows of four. Bake 25 to 30 minutes or until toothpick inserted between peanut butter cups comes out almost clean (I like to underbake brownies just a little). Cool completely, then lift out of pan and cut into 16 squares.
Step by step:
Preheat oven to 350 degrees F. Line a 9×9 baking pan with foil or parchment, leaving an overhang so you can easily lift the giant brownie out later. Set up a double boiler
1. Add a few inches of water to a medium saucepan.
2. Place saucepan on stove over medium heat so it’s just barely simmering. Rest a heatproof bowl (or second saucepan) over saucepan.
3. Add butter, sugar, cocoa powder and salt to bowl; heat over medium heat until butter has melted, stirring frequently.
4. Remove from heat and let stand 5 minutes.
5. Pour cocoa mixture into blender.
6. Add vanilla and one egg; blend on low speed until combined.
7. Add second egg; blend on low speed until combined.
8. Add flour; blend until all flour is incorporated, and batter is smooth and shiny.
9. Spread batter in prepared pan. Press peanut butter cups into batter, in four rows of four.
10. Bake 25 to 30 minutes or until toothpick inserted between peanut butter cups comes out almost clean (I like to underbake brownies just a little). Cool completely, then lift out of pan and cut into 16 squares.
Nutrition Information:
covered percent of daily need
