These Reese Brownies Are An Example Of A Chocolate And Peanut Butter Heaven !! With Rice Brownies Base, Peanut Butter Jam and Reese's Chopped Chocolate and Topping, You Really Can't Go Wrong With This Decadent Dessert.

I use my favorite brownie recipe for a base, and it's always a winner. Brownies come out so rich and thick, with perfect chocolate flavor. I also like them mixed in the pan, so there is only one plate to wash after you finish. Whatever saved me dishwasher time is a winner in my book!

After the brownies are really cold, I take out the peanut buttercream which is quick to spread.

Finally, I sprinkled brownies with melted chocolate and sprinkled Reese candy that had been cut into pieces on top. How amazing are these babies?

It is best to cool the brownies for at least 30 minutes before serving, and then they should be easy enough to cut into pieces. I love how thick and rich these brownies are! The combination of taste and texture is amazing. These brownies are so rich and decadent that they benefit a little, but they are so delicious that you will crave them all day!

For brownies:

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

For freezing:

  • 4 tablespoons softened butter
  • 3/4 cup fine peanut butter
  • 1 cup refined sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk

For toppings:

  • 1 cup of semi-sweet chocolate chips
  • 1 teaspoon butter
  • 1 1/2 cups of Reese's chopped


  1. Preheat the oven to 350. Cover a 13 x 9-inch pan with foil or parchment and set aside.
  2. Melt the butter over low heat using a medium-size saucepan. Stir in chocolate, and melt, keep stirring. If there are no more lumps, remove from the fire and stir in sugar and vanilla. Add eggs one at a time, and stir until the mixture is smooth and shiny. Fold the cocoa powder, salt, and flour, and stir until it is barely mixed.
  3. Pour the mixture into a prepared skillet and bake for 30-35 minutes, or until a toothpick is inserted one inch from the side of the pan out clean. Next, remove from the oven, then let it cool.
  4. When the brownies are cold, beat with soft butter, peanut butter, powdered sugar, and vanilla. Add milk until the frosting reaches a smooth consistency. Spread the frosting on the cold brownies.
  5. Add chocolate chips and coconut oil to a small microwave bowl. Microwave at 50% power for 30-2d durations, stirring in among, until melted and smooth. Pour into a piping bag (or ziplock bag), cut into a small corner of the bag, and drizzle the chocolate over the frozen layer. Sprinkle with Reese candy. Let it cool and ready before serving.

This recipe is inspired by lilluna

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