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Chocolate Peanut Butter Stuffed Brownies

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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!