Reese’s Brownies
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Reese’s Brownies
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Reese's Brownies are super moist, oh so chewy, full of Reese's peanut butter candy flavor and always disappear lightening fast.
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Ingredients
- 2 cups white sugar
- 1 ½ cups all-purpose flour
- 1 cup butter melted
- 4 large eggs
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups Reese's Mini Peanut butter Cups, divided or 2 bags (8.5 oz) Reese’s Baking Cups and Reese’s Pieces Candy
- 2 cups Reese's Pieces, divided
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Instructions
- Preheat oven to 350ºF.
- Prepare a 8x8-inch pan by lining it with parchment paper and cooking spray. Apply cooking spray to bottom and sides of pan before adding parchment paper. Also, leave an overhang of parchment paper so you can use it to easily remove brownies from pan. If needed cross the parchment in the pan, vertically and horizontally so pan is totally covered.
- In a large mixing bowl, add sugar, flour, butter, eggs, cocoa powder, vanilla, baking powder, and salt. Beat well until batter is smooth and scrape dowl the bowl as needed..
- Transfer half of the batter into your prepared pan.
- Sprinkle one bag of the Reese’s cups and candy over top or 1 cup of each.
- Pour remaining batter on top of Reese's.
- Sprinkle remaining bag of Reese’s evenly overtop of batter or remaining cup of each. Gently press them into batter.
- Bake for 35 minutes on middle rack or until a toothpick comes out mostly clean with a few crumbs attached..
- Allow brownies to cool in the pan for between 10 and 15 minutes then lift out of pan and place on rack with parchment to cool completely.
- Once totally cool cut and serve.
Notes
- Let the melted butter cool before mixing it with the other ingredients to prevent scrambling the eggs and give you a chewy, fudgy brownie texture.
- Always allow your eggs to come to room temperature for 15 minutes before adding them to the batter so they blend better.
- Do not overmix the brownie batter to avoid creating tough, chewy texture. Beat until just blended.
- Bake brownies until slightly underdone and your toothpick has a few crumbs on it. Your brownies will continue to cook as they cool inside your pan. Start testing a few minutes before suggested baking time. If you wait until toothpick is clean you'll end up with dry and crumbly brownies.
- Allow brownies to cool in the pan for between 10 and 15 minutes then lift out of pan and place on rack with parchment to cool completely to avoid edges from over cooking and becoming hard.
- Let the brownies cool completely before slicing them. This allows them to fully set, hold their shape and taste even better than if you ate them right out of the oven.
- Use a sharp knife with as little downward pressure as possible when slicing the brownies for nice, clean cuts and wipe knife with paper towel after each.
- Bake brownies on middle inside your oven for best results. If pan is too close to the bottom, the bottom could burn before the top gets a chance to bake and if too close to the top, then the top will bake too fast and leave raw brownie batter on the bottom.
Nutrition Information
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Calories
373kcal
(19%)
Carbohydrates
63g
(21%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
137mg
(46%)
Sodium
349mg
(15%)
Potassium
134mg
(4%)
Fiber
2g
(8%)
Sugar
45g
(90%)
Vitamin A
750IU
(15%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 63g | 21% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 349mg | 15% |
| Potassium | 134mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 750IU | 15% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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