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Dark Chocolate Brownies with Peanut Butter and Sea Salt Recipe

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins

Ingredients

  • 1 box of Ghirardelli dark chocolate brownie mix
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 1 egg
  • 16 Reese’s dark chocolate peanut butter cups (miniatures—not the super tiny ones)
  • 1 teaspoon sea salt

Instructions

  1. Follow the directions on the back of the brownie mix box and bake as directed. For this recipe, use a greased 8×8 baking pan or oven-safe dish.
  2. While brownies are baking, unwrap the 16 peanut butter cups and set aside.
  3. As soon as brownies are done (toothpick comes back clean—though I don’t mind if they are a little gooey), remove from oven and place on stove top.
  4. Immediately place peanut butter cups on top of brownies in four rows of four, with the larger surface of peanut butter cup facing down.
  5. Once the chocolate starts to melt (3-4 minutes), take a spoon and smooth the melted chocolate around so that it is evenly dispersed over the brownies.
  6. Allow to cool for fifteen minutes then transfer to refrigerator for at least one hour.

Notes

I often make these the night before and let them sit in the refrigerator overnight, but they are usually ready (with the peanut butter cup layer hardened) after a 1-2 hours.