Reese's Peanut Butter Brownies

• Vegetarian

• Produce

  • 1 Reese's peanut butter pumpkins

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/3 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 3/4 cup Hershey's cocoa powder, unsweetened
  • 1/4 tsp Salt
  • 2 cups Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2/3 cup Vegetable oil

• Liquids

  • 1/2 cup Water

Found on cherishedbliss.com

Description

Ingredients

• ¾ cup unsweetened Hersheys Cocoa Powder
• ½ tsp baking soda
• ⅓ cup vegetable oil
• ½ cup boiling water
• 2 cups sugar
• 2 eggs
• ⅓ cup vegetable oil
• 1⅓ cups all purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt
• Reeses Peanut Butter Pumpkins

Directions

• Heat oven to 350, grease and flour an 8in square pan. If you double the recipe use a 9x13 pan.
• In a large bowl stir cocoa and baking soda. Add ⅓ cup of vegetable oil and boiling water. Mix until will blended and thickened.
• Stir in the sugar, eggs, and remaining oil.
• Finally add the flour, vanilla, and salt. Mix well until all of the flour is absorbed. Spread half of the batter evenly into the pan.
• Layer your Reeses Peanut Butter Pumpkins across the top and press down into the batter.
• Cover Peanut Butter Pumkins with remaining batter.
• Bake in the oven for about 45 minutes, but always check at 30 min. Time may vary if doubling recipe.
• Allow to cool before cutting.
• Serve and enjoy