Ingredients
The following ingredients have 24 Servings
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 4 large eggs
- 1 cup sugar
- 1/2 cup cocoa powder
- 1/2 cup almond meal
- 1/2 tsp salt
- 2 tsp vanilla
- 1/2 cup creamy peanut butter
- 12 mini peanut butter cups, (coarsely chopped)
Instruction
- Preheat your oven to 350°F and line a 13×9 inch pan with parchment paper (or grease really, really well, though I’d recommend the parchment).
- In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly.
- In a large bowl, whisk together the eggs and sugar for a minute or two.
- Add melted chocolate mixture a little at a time, whisking well after each addition.
- Whisk in the cocoa powder, almond meal, salt, and vanilla.
- Pour the batter into the prepared pan and spread evenly.
- Place small dollops of the peanut butter over the batter and then create swirls with a butter knife or small spatula. Scatter the chopped peanut butter cups over the top of the batter and lightly press in any larger chunks.
- Bake at 350°F for 20-25 minutes, or until just set in the middle.
- Cool completely in the pan before cutting.