Ingredients:

  • 1 box (18 oz / 510g) fudge brownie mix
  • 2 large eggs, room temperature
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 1/4 cup (60ml) heavy cream
  • 1.5 cups (225g) miniature peanut butter cups, frozen
  • 1 tbsp pure vanilla extract
  • 1/2 cup (125g) creamy peanut butter
  • 1/4 cup (30g) powdered sugar
  • 6 full-sized peanut butter cups, chopped into large chunks

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 9 inch square baking pan. Note: Greasing and lining with parchment ensures the most elegant removal.
  2. Melt the 1/2 cup of unsalted butter and set it aside to cool slightly.
  3. In a large bowl, whisk together the 2 large eggs and 1/4 cup of heavy cream until pale and frothy.
  4. Stir in the 1 tbsp of pure vanilla extract into the egg mixture.
  5. Add the dry brownie mix and the melted butter.
  6. Gently fold the batter until just combined until no dry streaks of flour remain.
  7. Fold in the 1.5 cups of frozen miniature peanut butter cups quickly. Note: Work fast so they don't begin to thaw and smear.
  8. Mix the 1/2 cup of creamy peanut butter with 1/4 cup of powdered sugar in a small bowl.
  9. Pour the chocolate batter into the pan and drop dollops of the peanut butter mixture on top.
  10. Use a knife to swirl the two until a marbled pattern emerges on the surface.
  11. Bake for 35 minutes until the edges are set and the top looks crackled.
  12. Allow the cake to cool completely in the pan for at least 1 hour.
  13. Garnish with the 6 chopped full sized peanut butter cups before slicing.