Ingredients
24
24 servings
- •1 (19.8 ounce) package brownie mix without nuts
- •½ cup vegetable oil
- •2 eggs
- •¼ cup water
- •1 (13 ounce) package miniature chocolate-covered peanut butter cups - unwrapped, chilled, and coarsely chopped
- •1 cup creamy peanut butter
- •⅓ cup white sugar
- •¼ cup butter, softened
- •2 tablespoons all-purpose flour
- •1 teaspoon vanilla extract
- •1 egg
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly combined and gently mix the chopped peanut butter cups into the batter.
- Beat peanut butter, sugar, butter, flour, vanilla extract, and 1 egg together in a bowl with an electric mixer until thoroughly combined. Spread half the brownie batter into the bottom of the prepared baking dish and top with 1/4-cup dollops of peanut butter mixture in an even pattern. Pour remaining brownie batter between the dollops. Use a knife to lightly swirl the peanut butter mixture into the brownie batter; do not overmix.
- Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 40 minutes. Cool completely before serving.
Nutritional Facts
Per 24 servings
- Calories: 321
- Carbohydrate: 32g
- Fat: 21g
- Fiber: 2g
- Protein: 6g
- Sugar: 11g
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