Get Your 9×13 pan-click here!
You can’t live without nonstick foil-click here!
Chocolate Peanut Butter Stuffed Brownies
Ingredients
Brownie
- 2 sticks butter
- 8 ounces bittersweet chocolate chips
- 4 eggs
- 2 cups sugar
- ¾ tsp. salt
- 1 ½ tsp. vanilla
- ¾ c. plus 1 T. cake flour
- ¾ c. plus 2 T. cocoa powder
- 8 ounce bag Reese's minis I used the container of Trader Joe's minis
Peanut Butter Frosting
- ½ c. creamy pb
- 4 T. soft butter
- ⅛ tsp. salt
- 2 c. confectioner's sugar
- 3 T. milk
- 1 tsp. vanilla
Chocolate Glaze
- 6 T. butter
- 1 T. light corn syrup
- 1 c. bittersweet chocolate chips
Drizzle
- ½ c. Reese's peanut butter chips
Instructions
Brownie
- Preheat oven 350
- Line a 9x13 pan with nonstick foil.
- IN a sauce pan, melt butter and add chips.
- Once smooth, turn off heat but keep pan on the burner.
- In a bowl, whisk eggs.
- Add sugar and salt.
- Slowly whisk in the chocolate mixture.
- Add vanilla.
- Sift in flour and cocoa.
- Stir in pb cups. Spread in pan and bake about 25 minutes.
- Let cool 15 minutes and place in fridge for 7 hours or overnight!
Frosting
- Beat butter, pb and salt.
- Slowly add confectioner's sugar and then the milk and vanilla.
- Beat well on medium until fluffy.
- Spread over the cold brownie and chill again.
Glaze
- Microwave butter and chips together until smooth and melted.
- Add syrup and stir well.
- Pour over the frosting and spread with an offset spatula.
- Chill.
- Cut bars into squares with a big, hot knife.
- Melt the peanut butter chips and drizzle on top!
adapted from Extreme Brownies
Scarlett says
omg!!!! have to make these to ship to my friend’s son in the military–he loves PB and chocolate and these fit the bill! thank you so much!