So I've seen this recipe floating around for a while now, in fact it's in my Ben & Jerry's Recipe Book, and ever since I saw the ooey gooey pics on Ellie's blog Almost Bourdain (sadly not being updated anymore), I knew I had to make them one day. And that day finally came, when I saw Reese's Peanut Butter Cups on sale at Golden Banana (my local fruit and veg shop - ironic I know - they also sell marshmallow creme and double-stuffed oreos...wtf) - 3 FOR $2!!! I went crazy. This is also why I love my iPad, which I had on me - I quickly looked up the recipe and figured out how many I'd have to buy (and then some). They were of course on sale because the expiry date was in like a few weeks. Just for all my overseas readers, Reese's is of course an imported brand, sorta exclusively, and so the products are normally on the pricey side. To make these brownies I would have had to spend $50 on the PB cups alone which I could not justify no matter how much I love PB.....TILL NOW! Only cost me like 4 bucks WOOHOO!!
|Instgrammmmmmed of course ;) - @eesh_89 |
(another 'unhealthy' obsession at the moment haha)
Ahhh these brownies are insane warmed up! CRAZY. Super fudgey as the recipe title suggests (It doesn't lie lol). When you take this out of the oven you may think it's undercooked, but once it's cooled you will think otherwise and you will be glad you took it out due to the intense fudginess you will experience. Will feed the soul of any PB addict like myself. They are intense, even I can't eat too much at one time.
Ben & Jerry's Superfudge Brownies with Peanut Butter Cups
Adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book
112g unsweetened chocolate (I just used dark chocolate)
1/2 cup (112g) butter
4 large eggs, at room temperature
1/2 tsp salt
2 cups sugar
1 tsp vanilla extract
1 cup all-purpose flour
32 - 35 miniature Reese's Peanut Butter Cups (Mine were King Size, I just chopped them up into quarters)
1. Preheat the oven to 180C (350F). Butter and lightly flour a 13 x 9-inch baking pan.
2. Melt the chocolate and butter in the top of a double boiler over simmering water. Let cool in the pan to room temperature. If you're in a hurry, you can quickly cool it in the refrigerator, but be sure it doesn't get solid again. (NOTE: I just shoved it in the microwave for about 40 secs, stirred it, then microwaved again for about 20 secs - works ery' time ;) )
3. Beat the eggs and salt in a mixing bowl until very fluffy. Gradually beat in the sugar and vanilla. Fold in the cooled chocolate mixture. Add the flour and fold just until blended. (It is important to fold in the chocolate and flour gently to keep the batter as fluffy as possible.)
4. Pour the batter into the prepared pan, smooth the top.
5. Cut 20 of the cups in half.
6. Arrange them evenly on top of the batter. Lightly press the cups into the batter.
7. Bake about 23 minutes. Place 1 whole peanut butter cup in the middle of each brownie-to-be (Me being impatient I just shoved them wherever haha).
8. Return to the oven and bake 2 minutes. Let cool in the pan completely before cutting.
Enjoy =D xx