Reese’s Brownies with …

I have an obsession with chocolate, which most women do.

I also have an obsession with these brownies, aka my mom’s brownie recipe that is my ALL-TIME favorite and in my opinion, THE BEST one out there :)

I was storming my pantry the other day deciding what to bake up, when some mini Reese’s cups were staring me right in the face, and thats when I knew… these Reese’s cups were about to meet my favorite brownie recipe to fulfill that chocolate-peanut butter craving that seems to creep up all the time.

Reeses Brownies with Peanut Butter Buttercream on chef-in-training.com ...A chocolate peanut butter heaven! Must make these soon! #recipe #dessert

As I was baking these up, it occurred to me that a Peanut Butter Buttercream Frosting is just what these brownies needed. And trust me, this buttercream is needed to make this dessert over-the-moon, ridiculously delicious. The smooth, creaminess of the buttercream compliments the rich moist brownie to make each bite one to remember. The Reese’s BOTH inside and on top of the buttercream add the perfect touch. If you find yourself to be a peanut butter-chocolate lover, then THESE are the PERFECT treat for you.

I must mention that my cute friend Jamielyn over at I Heart Naptime has a similar recipe for Reese’s Peanut Butter Cheesecake Brownies that looks super good, too. Although I did not use her recipe when making these, our recipes are similar and I am sure equally delicious :)

Reeses Brownies with Peanut Butter Buttercream on chef-in-training.com ...A chocolate peanut butter heaven! Must make these soon! #recipe #dessert

Okay, now go and bake these brownies! Your spouse, children, parents… whoever will thank you for it. Guaranteed. 

Reese's Brownies with Peanut Butter Buttercream

Reeses Brownies with Peanut Butter Buttercream on chef-in-training.com ...A chocolate peanut butter heaven! Must make these soon! #recipe #dessert

By Chef in Training Published: January 18, 2013

    The perfect dessert for chocolate peanut-butter lovers!

    Ingredients

    Instructions

    1. Preheat oven to 350 degrees F.
    2. Cream butter and sugar together in a large bowl.
    3. Add eggs and beat well.
    4. Add vanilla and salt and mix until well incorporated.
    5. Stir in cocoa and flour until evenly mixed in. Be careful not to over-beat. I usually stir them in with a wooden spoon to avoid over-beating.
    6. Spray a 9x13 with cooking spray and spread half of the brownie batter on the bottom.
    7. Place align unwrapped Mini Reese's cups 6x4 evenly across pan (6 down by 4 across).
    8. Carefully spread remaining half of brownie batter over the top. I find it easiest to drop by spoonfuls evenly over the top and then spread to connect the spoonfuls evenly.
    9. Bake at 350 degrees F for 20-25 minutes or until batter is cooked through and toothpick comes out clean. Don't overcook and make sure to do the toothpick test in the batter and not a Reese's cup :)
    10. Let cool completely.
    11. While brownies are cooling, make Peanut Butter Buttercream Frosting. To make: Beat butter, powdered sugar, vanilla, milk and peanut butter until smooth or creamy. Add more powdered sugar/milk to reach desired consistency.
    12. Spread frosting over cooled brownies and top with chopped Mini Reese's cups.

    Enjoy!

    Reeses Brownies with Peanut Butter Buttercream on chef-in-training.com ...A chocolate peanut butter heaven! Must make these soon! #recipe #dessert


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    Comments

    1. *Drooling!!!*
      I just found my new guilty pleasure! My hubby would probably do anything (ha) for these bars! I need to surprise him with them soon…he has Boards next week so that would be a perfect time! Thanks for sharing. (You’re breaking my “healthy routine”!) :)
      Blessings,
      Leslie

    2. The brownie base recipe itself sounds awesome and glad you have your mom’s recipe as your go-to. Having a go-to brownie recipe is key. I have one I always use and need to doctor it up with Reese’s – the PB & chocolate combo is always a winner!

    3. Suzanne

      These looked so incredible that they are cooling on my counter as I write this. Cannot wait to dig in! Thanks so much!

    4. Cate

      Hi. Making these now and a 13×9 pan seems a bit large. I have barely enough batter to cover the PB cups. I spread only a thin bottom layer and dropped the rest by spoonful on top of the PB cups.

    5. Sarah

      Stupid question, but do these need to be refrigerated? With the butter and milk in the frosting I wasn’t sure. Thanks :-)

    6. Cheryl

      Hello, I have a question, what kind of cocoa do you use? Unsweetened? They look sinfully divine! Can’t wait to try and make it!

    7. PBLover

      A friend just brought these in to the office today – OH MY GOSH THEY ARE THE BEST THINGS EVER!!!!! It is sooooooooo good that I didn’t make them myself, because I would have eaten the entire pan. Thankfully, I’m just a little bit too embarrassed to ask for seconds (and thirds….). Highly recommended!

    8. Crystal

      Great recipe! I cheated and used a boxed brownie mix but loved the buttercream frosting for these. Next time I will be sure to use your brownie recipe. Thanks for sharing!!