Reese’s Cup Brownies
These Reese’s Cup brownies are a great way to use up leftover Halloween candy. Or a great excuse to buy some candy.
I’m sure you have leftover Halloween candy. We have TONS. We stupidly spent way too much money on it, too. It was our first Halloween in our new house and the neighborhood is swarming with kids. We were both certain we’d have a ton of kiddos come to the door. We decided to be prepared. Annnnd we shouldn’t have. We had like tops 20 kids come.
Halloween just isn’t like what it used to be anymore. You could always bank on having hoards of kids coming to your door and running out of candy. Now, you’re basically begging for kids to come take the candy and when they do show up, you give them seven fistfuls of candy because you know they’re the only ones you’re getting that night.
It’s funny how generations change. When I was young, Halloween was huge. We didn’t have to really worry about safety or danger of other people, you know? It was a lot less rules. Now, it’s like parents are so scared that they don’t let their kids go trick-or-treating anymore and they play it safe and take them to the mall to do the trick-or-treating. Maybe by the time my friends and I start having kids, it’ll change again and we’ll bring back Halloween and we’ll all run out of candy again at our houses.
So, since we had way too much leftover candy, I stole all the Reese’s peanut butter cups and baked them into a brownie. I figured it’d be a good idea, and let me tell you: it was better than good. It was brilliant. The fudgey and chewy brownie envelopes the Reese’s peanut butter cup. It’s the best surprise, ever, when you take bite into what you think is just a plain ole brownie. Chocolate and peanut butter. Two of the best ingredients collide and make a happy, decadent dessert :)
- 1 cup unsalted butter
- 2 cups granulated sugar
- 2 tsp. vanilla extract
- 4 large eggs
- ¾ cup Dutch processed cocoa
- 1 cup all purpose flour
- ½ tsp. baking powder
- ¼ tsp. salt
- 16 Reese’s peanut butter cups (snack size)
- Preheat oven to 350 degrees and grease a 9×9 baking pan with cooking spray. Set aside.
- In a saucepan, melt butter over medium heat then remove from heat.
- Stir in sugar and vanilla extract. Add eggs, one at a time, and incorporating each egg in before adding another one.
- In a large bowl, sift together cocoa powder, flour, baking powder, and salt.
- Pour into saucepot and stir until all is combined and a thick batter is formed.
- Pour half the batter into the prepared baking pan and place Reese’s cups next to each other. There should be 4 in each row.
- Pour the rest of the batter on top of the Reese’s cups, covering them. Spread the batter gently with an offset spatula to make sure everything is covered.
- Bake for 35-40 minutes then remove from oven and let brownies cool in pan until room temperature.
- Using a paring knife, run it around the edge of the pan to loosen the brownies. Flip over onto cutting board and slice into squares.
- Store in airtight container for up to 5 days.