| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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. 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 and photograph provided courtesy of The Hershey Company, Copyright ©1995-2005.