Information
Makes approximately 48
Notes
If you’ve ever eaten Reese’s Peanut Butter Cups, you’ll recognize these homespun versions of them. And if you discount melting the chocolate (which in any case the microwave can do) there is no cooking involved. You may think that seeing how the dough is made—just peanut butter, butter, and sugar—might put you off eating them. Sadly not.
Ingredients
- Scant ¼ cup dark brown sugar
- 1 1/3 cups confectioners’ sugar
- Scant ¼ cup unsalted butter
- ¾ cup plus 2 tablespoons creamy peanut butter
- 7 ounces milk chocolate
- 4 ounces bittersweet chocolate
- 1 tablespoon unsalted butter
- One 9-inch square pan, greased
Directions
Stir all the ingredients for the base together until smooth. I use the paddle attachment to my mixer which my children love operating, but a bowl and a wooden spoon will do the job just as well. You will find, either way, that some of the dark brown sugar stays in rubbly, though very small, lumps, but don’t worry about that. Press the sandy mixture into the brownie pan and make the surface as even as possible.
To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the pan in the refrigerator to set. When the chocolate has hardened, cut into small squares—because, more-ish as it undeniably is, it is also very rich.
Nutritional Information
Serving size is 1 square. Nutritional information includes 1 tablespoon of butter to grease the pan.