Reese’s lovers…..go for this one!!!!! Amazing and the thick, peanut butter frosting is perfect!!!! I found this beauty at Tastes of Lizzy T’s. Hope you’ll visit her and check out her other yummies! 
You’ll Need:
Nonstick Foil
8×8 Pan
Reese’s!!!
Reese's Stuffed Brownie and Peanut Butter Frosting
Ingredients
- 1 Betty Crocker Brownie mix (19.5 ounce)
- 1 egg
- 4 ounces cream cheese, soft
- 4 Tablespoons soft butter
- 16 full-size Reese's peanut butter cups, frozen (I used assorted sizes from Trick-or-Treating!)
- Peanut Butter Frosting:
- 4 Tablespoons butter, soft
- 1 cup creamy peanut butter
- 3 Tablespoons milk
- 2 cups powdered sugar
Topping
- 2 ounces Chocoley Chocolates, melted
Instructions
- In your mixer combine dry brownie mix, the egg, cream cheese and butter.
- Spread into an 8x8 pan lined with nonstick foil.
- Press the pb cups into the batter so they are pushed in and not raised.
- Bake approx 35- 40 minutes at 350 and let cool.
Frosting:
- Electric mix everything until smooth and spread on brownies.
- Chill to set up.
- Drizzle on the melted chocolate.
Recipe adapted from Tastes Of Lizzy T’s-hop over and visit her awesome blog!!!
gertrude says
I am in chocolate heaven after finding this site
Jim R. says
Hi Thank you for allowing me to join my whole family has been raised on peanut butter frosted devil chocolate cake mix and everybody loves REESES cups
Joey F says
sooo do we bake them for 28 minutes or 40? instructions are quiet confusing!
Hugs & Cookies xoxo says
U r right-all fixed sorry
April says
Hi there! This recipe looks great! What would be the baking time if I doubled the recipe?
Thanks
Bethanie Adams says
What temp do you bake these on? It just says bake for 40 mins
Hugs & Cookies xoxo says
350
Adriana says
So I’m confused on the time and temperature to bake these… I already bought everything … does anyone have an answer
Hugs & Cookies xoxo says
350-I baked mine close to 40 mins but if you want them fudgier, bake less.
Samantha says
When mixing the brownie mix, egg, cream cheesee, and butter is it suppose to be clumpy?
Jenna says
I was wondering the same!! I’m making mine right now. How did yours turn out?
Jamie says
That happened to me, too so I decided to follow the directions on the brownie box to prepare them & just added the cream cheese. They turned out good but more cake-like, I baked them for 30 mins at 350 in an 8×8.
Terry says
mine was awful thick too and the frosting had to mix with my hands, even added more milk,but could not get it like frosting,what did i do wrong. ?.
Diane Bowles says
Looks absolutely sinful! I’m all for it!
Treacy says
Does this have to be refrigerated? I made it & did so it was harder so I was hoping someone knew if it could be wrapped & left out to stay softer? Thank you!!
Hugs & Cookies xoxo says
Just refrigerate and bring to room temp before serving
Kris says
So you press the Reese’s into the brownies so they are covered and then they magically rise above the brownie to create that layer during baking? Can anyone tell me how they turned out and if it looks anything like the pic?
Rose says
Just made these yesterday. VERY rich. LOL! The batter was lumpy but I just had to let the butter soften more and it finally smoothed out. I pressed my cups down but the batter was too thick to cover, it was fine. The frosting is what confused me. It was SO thick. It was more like a dough that I pressed out with my fingers. We love chocolate and peanut butter but this was a little too much for us.