Reese’s Peanut Butter Brownies

• Vegetarian

• Refrigerated

  • 1 Egg yolk
  • 4 Eggs

• Condiments

  • 3/4 cup Peanut butter, creamy

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 1/2 cups Brown sugar, light packed
  • 1 cup Cocoa powder, unsweetened
  • 1 1/2 cups Granulated sugar
  • 1 cup Powdered sugar
  • 1 small bag Reese's chocolates, mini
  • 1 Dash Salt
  • 6 oz Semi-sweet chocolate chips
  • 3 tsp Vanilla

• Dairy

  • 1 cup Butter, salted
  • 9/16 cup Butter
  • 10 tbsp Milk

Found on tastesbetterfromscratch.com

Description

Ingredients

• 1 1/2 cups granulated sugar
• 1 1/2 cups light brown sugar, packed
• 1 cup salted butter, melted
• 4 eggs
• 1 egg yolk
• 6 Tbsp milk
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• Dash salt
• 1/4 cup (4 tablespoons) butter, room temperature
• 3/4 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla
• 1/4 cup milk
• 6 oz (about 1 cup) semi-sweet chocolate chips
• 5 Tbs butter
• 1 small bag of mini Reeses chocolates, unwrapped and chopped

Directions

• Preheat oven to 350 degrees F. In a mixing bowl add granulated and brown sugars and melted butter. Beat until well combined. Add eggs and egg yolk, beating after each addition. Add milk and vanilla extract.
• In a separate bowl mix together the flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet ingredients and mix just until combined. The batter will be thick. Pour batter into a greased 9x13 baking pan and spread into an even layer.
• Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
• Beat together butter, and peanut butter until smooth. Add powdered sugar and vanilla and beat again until combined. Add milk, beating well until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner). Smooth frosting over the top of brownies. Refrigerate while you make the chocolate topping.
• Place chocolate chips and butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Allow to cool for 3-4 minutes. Spread evenly over the frosted brownies. Add chopped reeses chocolate to the top. Return to fridge to allow the chocolate to harden. Cut into squares and serve!