Reese’s Brownie Chocolate + PB Heaven

Reese’s Brownie Chocolate + PB Heaven

Reese’s brownie cake is a fudge chocolate cake on the bottom and buttery peanut butter cream on the top. You might go wrong with this decadent dessert! !

Reese’s brownie cake is the ultimate treat for all peanut butter and chocolate lovers! They are the epitome of chocolate and peanut butter heaven! ! For more Reeses benefits, check out our: Candy Bar Brownies and Reeses Fudge.

Reese’s Peanut Butter Cup Brownies

Today’s Reese’s brownies have a rich and sweet chocolate brownie, topped with delicious peanut butter cream, then topped with more chocolate, and sprinkled with chopped Reese’s candies.

Dessert can’t be better than this!

To mix it up, we can even try a blonde base next time and top it with white chocolate risotto and white chocolate drizzle. We think this will also be a great version. 😉

It’s hard not to like the combination of chocolate and peanut butter. These chocolate cakes are the epitome of Reese Paradise. They remind us of our famous Buckeye Brownies, but I almost think these snacks are bundled together. Both of them are proud of heaven!

How to make a riss brownie

Prepare. Preheat the oven to 350. Line a 13 x 9 inch pan with foil or parchment paper and set aside.

Brownie. In a medium saucepan, melt butter over low heat. Add the chocolate chips and melt, stirring often. When there are no more lumps, turn off the heat and add sugar and vanilla. Add eggs one at a time and stir until the mixture is smooth and shiny. Add the cocoa powder, salt and flour and stir until almost completely combined.

bake. Pour the mixture into the prepared pan and bake for 30-35 minutes, or until a toothpick is inserted one inch from the side of the pan and removed. Remove from the oven and let it cool completely.

frost. When the brownie cools, whisk together the softened butter, peanut butter, powdered sugar and vanilla. Add milk until the frosting reaches a smooth consistency. Spread the icing sugar on the cooled brownie cake.

Ingredients. Add the chocolate chips and butter to a small microwave bowl. Microwave at 50% power for 30 seconds, stirring in between, until melted and smooth. Pour it into a piping bag (or zipper bag), cut off a small corner of the bag, and pour the chocolate on the icing. Sprinkle with Reese’s candy. Cool and set before serving.

Changes + recipe tips

I love love love chocolate desserts. Add some peanut butter and you have a slice of heaven. This dessert is so delicious, however, the great thing about being a baker is being a little creative.You can easily create Different candy bar variations, such as:

• Chopped Snickers or Butter Fingers
• Reese’s Pieces or chopped peanut butter M&M’s
• Add a layer of caramel between the peanut butter and chocolate layers.

use Room temperature eggs Will help them to integrate better.

use High-quality ingredients. This is really important!

Combine the pan with parchment To help remove the chocolate cake easily.

If you are using Glass or ceramic plates, Then you need to spend a few more minutes.

Store information

I have to admit that these are decadent, I can only eat a small piece, because it has a higher calorie content, so it is good. So in fact, these shops are good because we can have some sweets now and save the rest for later.

• For short-term storage, you can Shop The chocolate cakes are placed in an airtight container for 3-4 days, and then they begin to dry out.
• For longer storage, I put each brownie in a folded top sandwich bag and put them together in the freezer. freeze Up to 3 months.

For more delicious peanut butter and chocolate, please check:

Course dessert

American cuisine

Preparation time 15 minutes

30 minutes cooking time

Total time 45 minutes

15 servings

Calories 691 kcal

Author Little Luna

For brownies:

• 1 cup butter
• 8 ounces semi-sweet chocolate chips
• 2 cups sugar
• 5 eggs
• 2 teaspoons vanilla
• 2/3 cup flour
• 1/3 cup cocoa powder
• 1/2 teaspoon salt

For frosting

• 4 tablespoons butter softened
• 3/4 cup smooth peanut butter
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 2 tablespoons milk

Toppings:

• 1 cup semi-sweet chocolate chips
• 1 teaspoon butter
• 1 1/2 cups chopped risotto

• Preheat the oven to 350. Line a 13 x 9 inch pan with foil or parchment paper and set aside.

• In a medium saucepan, melt butter over low heat. Add the chocolate chips and melt, stirring often. When there are no more lumps, turn off the heat and add sugar and vanilla. Add eggs one at a time and stir until the mixture is smooth and shiny. Add the cocoa powder, salt and flour and stir until almost completely combined.

• Pour the mixture into the prepared pan and bake for 30-35 minutes, or until a toothpick is inserted one inch from the side of the pan and removed. Remove from the oven and let it cool completely.

• When the brownie cools, whisk together the softened butter, peanut butter, powdered sugar and vanilla. Add milk until the frosting reaches a smooth consistency. Spread the icing sugar on the cooled brownie cake.

• Add the chocolate chips and butter to a small microwave bowl. Microwave at 50% power for 30 seconds, stirring in between, until melted and smooth. Pour it into a piping bag (or zipper bag), cut off a small corner of the bag, and pour the chocolate on the icing. Sprinkle with Reese’s candy. Cool and set before serving.

Thank you Alicia from Baker upstairs for sharing this delicious recipe!

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