Prep Time: 20 mins | Cook Time: 30 mins | Course: Dessert | Serves: 12
Soft chewy and tangy dark chocolate brownies stuffed with mini peanut butter cups and frosted with curls of pb chocolate frosting among peanut butter swirls.
½ cup butter
12 oz dark chocolate chips
1 cup brown sugar
½ cup sugar
½ cup unsweetened cocoa powder
2 eggs
1 Tablespoon vanilla
½ cup sourdough starter
1 cup flour
¼ teaspoon salt
1 cup mini peanut butter cups
PB Frosting:
½ cup butter
2 oz dark chocolate chips
2 Tablespoons peanut butter + more for swirling
1 teaspoon vanilla
1 cup powdered sugar
Preheat oven to 350*. Butter or spray oil a 9” baking dish and set aside. In a large Pyrex or other microwave-safe mixing bowl, melt butter and chocolate chips for 1 ½ minutes. Stir until smooth, using a rubber scraper. Add brown sugar, sugar, cocoa, eggs, vanilla, and sourdough starter. Stir until well mixed. Fold in flour and salt. Spread the dough evenly into the prepared pan and push the mini pb cups into the batter. Bake for about 30 minutes.
Melt butter and chocolate chips in a microwave-safe mixing bowl for a minute or until you can stir the mixture smooth. Add peanut butter, vanilla, and powdered sugar. Mix until smooth. Spread over the warm brownies lifting the spoon to create swirls. Fill the swirls with puddles of peanut butter and feather it over the dish in a swirling fashion.
