Categories: Dessert

PEANUT BUTTER CUP BROWNIE BARK

PEANUT BUTTER CUP BROWNIE BARK – Thin brownies are topped with a layer of chocolate ganache and peanut butter cups for something a little different. Something I like to call brownie bark.

The brownies are made with egg whites instead of the entire egg and no butter at all making them crispy and chewy. The thick batter is spread out thin on a jelly roll or large baking sheet to bake and turns out less than 1/2-inch thick.

The chocolate in the batter comes from cocoa powder and mini chocolate chips. One of my taste testers, who is not much of a chocolate lover to begin with, said they were almost too chocolaty. As if. Is “too chocolaty” even a thing? Not in my world.

You don’t have to top with these with PB cups. Use any kind of candy you like. M & M’s, almond joys, three musketeers, reese’s pieces. . .you can even do white chocolate ganache. . .

Whatever your little brownie-loving heart is in the mood for.

Seems mine is always in the mood for PB cups.

PEANUT BUTTER CUP BROWNIE BARK

Thin chewy brownies topped with a layer of chocolate ganache and peanut butter cups.

Prep Time 30

Cook Time 25

Total Time 55

Author Olivia

Ingredients

½ cup all-purpose flour like King Arthur
¼ teaspoon salt
¼ teaspoon baking soda
2 large egg whites
1 cup sugar
3 tablespoons unsweetened cocoa powder
¼ cup vegetable oil
½ teaspoon vanilla extract
½ cup semi-sweet mini chocolate chips
Topping:
½ cup semi-sweet mini chocolate chips
¼ cup heavy cream
16 peanut butter cups chopped or whole
coarse salt for sprinkling over top, optional

Instructions

Preheat the oven to 325°F. Line a jelly roll pan or a 15x10-inch baking sheet with parchment paper and spray with vegetable spray - spray underneath it too so it doesn't move.
In a small bowl whisk the flour, salt, and baking soda together.
In a separate medium-sized bowl beat the egg whites until frothy.
Add the sugar, cocoa powder, oil, and vanilla to the egg whites and beat on medium speed until smooth and combined.
Add the flour mixture and beat on low until combined. Stir in the chocolate chips.
Scrape the batter onto the pan and spread from edge to edge with a rubber spatula or frosting spatula - the batter will be thin.
Bake 25 minutes. Cool in pan on wire rack.

Make the topping:

Place the chocolate chips in a small heat-proof bowl.
Heat the heavy cream until it starts to bubble. Pour it over the chocolate and cover the bowl tightly with aluminum foil. Let it sit five minutes.
Whisk the chocolate and heavy cream together until smooth and creamy. Pour onto the brownie and spread from edge to edge.
Top with the peanut butter cups. Press them down into the chocolate gently. Sprinkle with a little coarse salt if desired. Refrigerate 20 minutes or so to help the chocolate set up.
Remove to a cutting board using the parchment and cut into squares with a large chef's knife. Wipe it off between slices for clean cuts.
Store in a covered container in a cool, dry place. Best eaten within 36 hours - after that the brownie starts to soften and is still delicious just not as chewy.