1/2 cup (1 stick) butter
2 cups plus 2 tablespoons sugar, divided
2/3 cup HERSHEY’S Cocoa
4 eggs, beaten
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1-1/3 cups REESE’S DARK Mini Peanut Butter Cups, divided
1/2 cup Creamy Peanut Butter
Heat oven to 350°F. Line 9×13 pan with nonstick foil.
Melt butter in microwave. Add 2 cups sugar and cocoa until blended. Stir in eggs and vanilla. Add rest of dry ingredients. Fold in 2/3 cup mini peanut butter cups; spread mixture in prepared pan.
Combine peanut butter and remaining 2 tablespoons sugar. Drop by tablespoons onto chocolate batter. Swirl with metal spatula or knife for marbled effect.
Bake 25 to 30 minutes or until brownie starts to pull from edges of pan and is set. Cool 45 minutes; sprinkle remaining 2/3 cup peanut butter cups over surface, pressing in slightly. Cool completely in pan on wire rack. Cut into squares or triangles. Makes 24 to 36 brownies.
recipe adapted from Reese’s