Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
- Preheat oven to 325 degrees F. Spray an 8x8 pan with nonstick spray or line with parchment paper.
- Prepare brownie mix according to box instructions. Reserve 1/3 cup brownie mix for top swirl (set aside).
- After batter is prepared, fold in peanut butter chips and chopped peanut butter cups. (If your brownie mix does not contain chocolate chips, fold in 1/3 cup.) Pour into prepared dish and top with dollops of creamy peanut butter and reserved brownie mix. Using a knife, swirl the dollops together but take care to not press into the mix too much. You just want the swirl to remain on top of the brownies.
- Bake for 40-45 minutes (they may look a bit underdone and that is ok - if doubling the recipe, brownies will require more time. Begin checking around 50 minutes). You may try testing with a toothpick (this is tricky because of the chocolate chips) and the top will have a matte look instead of glossy.
STORAGE
- Cover brownies and store at room temperature for up to 4 days.
Notes
DOUBLING RECIPE: This recipe can easily be doubled and baked in a 13x9 pan. Brownies will require longer baking time. Begin checking around the 50 minute mark.
PAN TYPE: The type of pan used may change the baking times. Glass pans often take longer than metal pans because glass slows the flow of heat but will retain heat longer.
