Cream cheese cocoa brownies studded with peanut butter chips.

Irresistible Peanut Butter Chip Brownies

1 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened

2 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour
3/4 cup HERSHEY'S Cocoa
1/2 teaspoon salt

1/4 teaspoon baking powder

1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips
Brownie Frosting (optional)

1. Heat oven to 325°F (160°C). Grease bottom of 13 x 9 x 2-inch baking pan.
2. Beat butter, cream cheese and sugar until fluffy. Beat in eggs and vanilla.
3. Combine flour, cocoa, salt and baking powder; gradually add to butter mixture, beating well. Stir in chips. Spread batter into pan.
4. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely.
5. Frost with Brownie Frosting, if desired. Cut into bars.

Makes about 36 brownies.

Brownie Frosting: Beat 3 tablespoons softened butter or margarine and 3 tablespoons HERSHEY'S Cocoa until blended. Gradually add 1 1/3 cups powdered sugar and 3/4 teaspoon vanilla extract alternately with 1 to 2 tablespoons milk, beating to spreading consistency. Makes about 1 cup frosting.

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