Cocoa brownies studded with peanut butter chips and frosted with a peanut butter glaze.

Brownies with Peanut Butter Chips

1 1/4 cups butter or margarine, melted

1 3/4 cups granulated sugar
4 large eggs

2 teaspoons vanilla extract

1 2/3 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips - divided use
PEANUT BUTTER CHIP GLAZE (recipe follows)

1. Heat oven to 350°F (175°C). Grease 13 x 9 x 2-inch baking pan.
2. Stir together butter and sugar in large bowl. Add eggs and vanilla; beat with spoon or whisk until well blended.
3. Combine flour, cocoa, baking powder and salt; add to butter mixture, stirring until well blended.
4. Reserve 1/2 cup peanut butter chips for glaze; stir remaining chips into batter. Spread batter into prepared pan.
5. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
6. Prepare PEANUT BUTTER CHIP GLAZE; drizzle over brownies. Let stand until glaze is set. Cut into squares.

Makes about 32 brownies.

PEANUT BUTTER CHIP GLAZE:

1. Combine 1/2 cup REESE'S Peanut Butter Chips (reserved from brownies), 2 tablespoons butter or margarine and 2 tablespoons milk in small microwave-safe bowl.
2. Microwave at HIGH (100%) 45 seconds; stir until chips are melted and mixture is smooth.
3. Gradually add 1/4 cup powdered sugar, beating with whisk until smooth.

Makes about 1/2 cup glaze.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.