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.