May 4, 2010
Crack Brownies. That’s what we call them at my house. But, when I first stumbled across the recipe in Real Simple a few years ago, they were just called ‘Peanut Butter Cup Brownies.’
Who knew they’d be so addictive, so amazing, and quite possibly the best brownie I’d ever laid my greedy little hands on? Well, they are.
I’ve taken them to tennis matches and watched grown women who live for sportsmanship and love to rattle on about proper manners basically want to knock each other out for the last one. I’ve seen whole trays devoured in one Netflix movie showing. And I’ve witnessed things I cannot even write about (it involves someone with zero patience eating them semi-raw).
Those are stories for another time … right now though, I’m at my sister’s in Toledo taking care of my niece and nephew. They are both giving me a hand in mixing up my next batch of crack.
Wrapped in parchment paper and tied with a pretty ribbon, Crack Brownies make the perfect Mother’s Day gift. Well, at least that’s what my sister is getting from her children since Aunt Dana is the queen of multitasking and combined a kiddo activity into gifts and something she could write about.
Do not make the mistake of looking up the calorie/fat content online. You don’t even want to know the answer.
Peanut Butter Cup Brownies
A.K.A. Crack Brownies
Hands-On Time: 15m
Total Time: 50m
2 sticks unsalted butter, plus more for the pan
8 ounces bittersweet chocolate, chopped
4 large eggs
3 cups sugar
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
8 large peanut butter cups, cut into pieces
1. Heat oven to 400° F.
2. Melt the butter and chocolate in a pan over low heat.
3. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and ¼ teaspoon salt. Fold in the peanut butter cups.
4. Scrape into a buttered 9-by-13-inch baking dish. Bake until the tip of a knife comes out clean, about 35 minutes.