Okay, ‘crack brownies’ are AMAZING. My mother introduced me to peanut butter cup crack brownies when I was younger, I have no idea how she came up with the idea, but they’ve become a family favorite. After one bite, it’s easy to see how they’ve earned their name.
Peanut butter cup brownies are stupidly easy to make and the end result is to die for. The secret is Ghirardelli dark chocolate brownies topped with mini dark chocolate Reese’s and sea salt. They are absolutely addicting and incredibly rich…I think this may have been a major reason Shawn asked me to marry him. Just kidding! I think…
The recipe is as simple as following the regular directions on the Ghirardelli box, adding Reese’s peanut butter cups on top, smoothing out the melted chocolate, and sprinkling with a little sea salt. The hardest part is waiting for it to set/cool in the fridge before diving in!Print
- 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
- 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.
- While brownies are baking, unwrap the 16 peanut butter cups and set aside.
- 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.
- Immediately place peanut butter cups on top of brownies in four rows of four, with the larger surface of peanut butter cup facing down.
- 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.
- Allow to cool for fifteen minutes then transfer to refrigerator for at least one hour.
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.