A HUGE BROWNIE STUFFED WITH A HALF POUND PEANUT BUTTER CUP & TOPPED WITH PEANUT BUTTER CUP GELATO! DO I HAVE YOUR ATTENTION NOW?

 

THIS WAS AN EXPERIMENT WITH A HAPPY & SWEET ENDING!  I STARTED WITH ONE LARGE BRIOCHE PAN (PICTURED ABOVE)-GREASED IT WELL!  POURED IN SOME BROWNIE BATTER AND TOPPED IT WITH A HALF POUND REESE’S PEANUT BUTTER CUP! YUP!!!!  THEN, ADDED MOR  BATTER TO COVER IT.  I BAKED IT UNTIL SET AND LET IT COOL.  I FLIPPED IT OVER AND ONCE I FLIPPED IT BACK IT WA STILL WARM.  THE HALF POUND REESE’S REALLY DOES HAVE SOME WEIGHT BECAUSE IT STARTED TO BREAK DOWN THE BROWNIE WALLS AND COME POURING OUT………SO MESSY BUT SO GOOD!! I WAS ABLE TO MAKE SOME PRETTY DELICIOUS SLICES OUT OF IT AND NEEDLESS TO SAY, MY HUBBY WAS PRETTY HAPPY!
BROWNIE RECIPE: (CAN BE MADE GLUTEN FREE WITH BETTER BATTER)

Ingredients

  • 1 2/3 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) butter or margarine, melted
  • 2 tablespoons water
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour (I used Better Batter)
  • 3/4 cup COCOA POWDER
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

PREHEAT oven to 350º F. Grease Large Brioche pan.

COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread half into pan.  Top with a half pound Reese’s peanut butter cup.  Top with rest of batter and smooth it.  Bake approx 30 mins.  Let cool completely before turning out.  I’d probably chill it next time before flipping it over.  Served warm with Talenti chocolate peanut butter cup gelato!

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