Chocolate & Peanut Butter is the perfect combination of flavors and this recipe goes out to my friend Carola in Canada, who just loves anything with these two ingredients. Most people indulge on the traditional Reese’s Peanut Butter Cups, but there are a few others that are even more divine like; Justin’s, Unreal, Theo’s or Trader Joe’s Dark Chocolate Peanut Butter Cups, which taste a little more artisanal. Unlike most, I like White Chocolate Peanut Butter Cups and yes, I know many of you think white chocolate isn’t exactly chocolate, but they are still my favorite.
Brownies are a popular chocolate lovers treat that you can add almost any type of candy, however adding chopped Peanut Butter Cups, makes this brownie recipe, even more divine. The peanut butter cups add a nice moist texture and nutty taste that elevates the brownies into a new category and pouring the batter into a tart pan, instead of a traditional 13 x 9 pan, well…genius. This Chocolate Peanut Butter Brownie Tart is perfect for casual or more upscale dinner parties or get-togethers because you can slice and serve it with a scoop of your favorite ice cream or fancy it up a bit with a dollop of creme fraiche whipped cream. Either way, this brownie tart will put a smile on your face.
12 ounces semi-sweet chocolate chips
6 tablespoons butter
3 large eggs
1 cup granulated sugar
1 teaspoon instant espresso powder
2 teaspoon vanilla extract
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
12 mini dark chocolate peanut butter cups
ice cream, optional
whipped cream, optional
(Makes 11-inch Tart)
1. Preheat the oven to 350 degrees. Spray a 11-inch removable bottom tart pan with cooking spray or brush with oil. Set aside. In a microwave safe bowl, add the semi-sweet chocolate chips and butter. Heat on high in the microwave for 1 minute, remove and stir. Heat again 45 seconds, remove and stir again, let cool. Remove the peanut butter cups from any wrapping and rough chop, set aside.
2. In a stand mixer, beat the eggs and sugar on high for 3 minutes. Add the espresso powder and vanilla and mix again for 1 minute. Add in the cooled chocolate and mix on medium for 1 minute. Then, add in the flour, baking powder and salt and mix on low, until just combined.
3. Fold in the chopped peanut butter cups with a rubber spatula and pour into the prepared pan. Bake in the oven for 30-40 minutes or until slightly puffed and set.
4. Remove from the oven and let cool in the pan for 30 minutes. Remove the ring and place on a cake plate or platter. Slice and serve with ice cream or whipped cream. Enjoy!