I am entering Peanut Butter Cup Fudge Brownies in the Creative Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups!
I think that a majority of the human race would say that they LOVE Reese's Peanut Butter Cups. Those who don't, well, they're probably no fun to be around since they don't like to inhale the same foods as you and I.
When I saw that Confessions of a Cookbook Queen and Cookies and Cups were hosting another recipe contest that involved taking one of their recipes and adapting it as your own, my mind immediately went to Shelly's 3 Musketeers Fudge Brownies because I obsessed over those in my mind for weeks after she posted them. (Right after peanut butter cups comes 3 Musketeers in my book.) I immediately thought to sub Reese's in for the 3 Musketeers and to overload with even more peanut butter, turn the fudge into CHOCOLATE & PEANUT BUTTER FUDGE. So yeah, these are basically a chocolate/peanut butter sugar coma.
Oh, and PS, these are so so quick and easy to make, so no excuses!
Peanut Butter Cup Fudge Brownies
Recipe adapted from Cookies and Cups 3 Musketeers Fudge Brownies
1 Box of brownie mix
1 1/2 cups semi-sweet chocolate chips
1/2 cup peanut butter
1 (14 oz.) can sweetened condensed milk
11 oz. peanut butter cups, cut in half
peanut butter "chocolate" chips (optional)
Prepare the brownies according to the package directions. Bake in a 9x9 square pan for however long the directions say. Cool completely.
Once the brownies are cooled, sprinkle half of the peanut butter cups over the brownies.
In a double boiler, melt together the chocolate chips, peanut butter, and sweetened condensed milk. Spread over top of the brownies. (NOTE: I didn't quite use all of my fudge. With the little bit of extra I had, I spread it into a container to eat on its own!) Sprinkle with the remaining peanut butter cups and peanut butter chips.