Peanut Butter Cup Sprinkled Brownies
Two classic favorites, peanut butter cup candies and chocolate brownies, mix it up in this recipe to create one outrageously good dessert bar!
1/2 cup (1 stick) butter or margarine
2 1/4 cups granulated sugar - divided use
3/4 cup HERSHEY'S Cocoa
4 large eggs, beaten
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/3 cups (8 ounce package) REESE'S Peanut Butter Cups Minis - divided use
1 cup REESE'S Creamy Peanut Butter
- Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking pan.
- Melt butter in medium saucepan over low heat. Add 2 cups sugar and cocoa; stir to blend. Remove from heat. Stir in eggs and vanilla. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in 2/3 cup mini peanut butter cups; spread mixture in prepared pan.
- Combine peanut butter and remaining 1/4 cup sugar in microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until fluid. Drop by tablespoons onto chocolate batter. Swirl with metal spatula or knife for marbled effect.
- Bake 25 to 30 minutes or until brownie starts to pull from edges of pan and is set. Cool 45 minutes; sprinkle remaining 2/3 cup peanut butter cups over surface, pressing in slightly. Cool completely in pan on wire rack. Cut into squares or triangles.
Makes 24 brownies.
Nutritional Information Per Serving (1/24 of recipe): Calories 250; Calories from Fat 120; Total Fat 13g; Saturated Fat 4.5g; Trans Fat 0g; Cholesterol 45mg; Sodium 180mg; Total Carbohydrates 32g; Dietary Fiber 2g; Sugars 25g; Protein 5g.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.