Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup creamy peanut butter
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 and 1/2 cups REESEs PIECES candy
Feel free to swap the creamy peanut butter for crunchy if you prefer a bit more texture. And if you’re feeling a tad adventurous, try adding a sprinkle of cinnamon to the batter for an extra layer of warmth.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy lifting.
- In a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, and peanut butter. Whisk until smooth and creamy—much like painting those early morning memories with my mum.
- Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Remember, over-mixing is the enemy of a perfect brownie!
- Gently fold in 1 cup of the REESEs PIECES, reserving the remaining 1/2 cup for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the reserved REESEs PIECES over the top.
- Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. The center should be a little gooey—just like the heart of a good story.
- Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and enjoy the chewy, chocolatey goodness with a touch of nostalgia.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International