Peanut Butter Cup Brownies

Ingredients (17)

• 8 oz unsalted butter (cubed)227 g
• 12 oz semi-sweet chocolate ((2 cups), finely chopped (good-quality chips can be substituted))340 g
• 1.5 oz unsweetened cocoa powder ((1/2 cup))43 g
• 14 oz granulated sugar ((2 cups))397 g
• 2 tsp vanilla extract≈ 8 g
• 6 large eggs (at room temperature)≈ 300 g
• 8.5 oz all-purpose flour ((2 cups))241 g
• 1/2 tsp salt≈ 3 g
• 1 cup peanut butter cups (coarsely chopped )≈ 258 g
• 1 cup chocolate chunks (coarsely chopped, I like using milk chocolate)≈ 160 g

Toppings and extras

Listed, but not counted in the percentages below.

• 9.5 oz creamy peanut butter ((1 cup))269 g
• 2 1/2 oz unsalted butter (at room temperature)71 g
• 4 oz powdered sugar ((1 cup))113 g
• 1 tsp vanilla extract≈ 4.2 g
• 1/4 tsp salt≈ 1.5 g
• 1/3 cup heavy cream≈ 79 g
• mini peanut butter cups (for decoration (optional))n/a

flour 241 gbatter 1977 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

• Chocolate208% · 71st percentile · median 150%
• Cocoa18% · 50th percentile · median 18%
• Fat94% · 29th percentile · median 136%
• Sugar165% · 27th percentile · median 224%
• Egg125% · 49th percentile · median 125%
• Leavening0% · 30th percentile · median 0%
• Salt1.2% · 50th percentile · median 1.2%

Oven

Temperature

350°F / 175°C

median 350°F

Time

30 to 35 minutes

median 30 minutes