Peanut Butter Cup Cookie Dough Brownies are pure indulgence. I posted the photo of the Pillsbury recipe yesterday on my Twitter @FLFreshKitchen with the comment: “So much work to do, but I really want to bake! How a Floridian feels days before a storm. It’s a slow moving train & you can’t look away.” I figure these ingredients are in your refrigerator and the recipe is so simple it is easy to let young chefs in the household assist. Comfort food isn’t just to ease our own worries. These bars will make great gifts for those who help us find the new normal after Irma is long gone. Hide a few away for the people who restore your power and neighbors who check up on you. Be careful. Be safe. And bake on.
Peanut Butter Cup Cookie Dough Brownies
Yield: 24 servings
1 (16.5-ounce) roll Pillsbury refrigerated chocolate chip cookie dough
24 large chocolate-covered peanut butter cup candies, unwrapped
1 (1-pound 2.4-ounce) box Original Supreme Brownie Mix plus water, oil and eggs called for on mix box
1. Heat oven to 350F. Line a 13-by-inch pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
2. Press cookie dough evenly in bottom of pan. Top with single layer of peanut butter cups. Make brownie batter as directed on box. Spread batter on top of peanut butter cups.
3. Bake 30 to 40 minutes or until brownies are set around sides and toothpick inserted in center of brownies (not candies) comes out clean. Cool in pan 20 minutes. Remove brownies from pan by foil edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.
Recipe tip: Swap out the peanut butter cups for your favorite sandwich cookies, if desired.
SOURCE: Pillsbury and General Mills Brands