Thursday, July 3, 2014

Reeses Brownies with Peanut Butter Buttercream

This recipe is a girls night win....and it was devoured to quickly to remember to take a picture.

yield: 9"x13" pan of brownies

for brownies
1C butter, room temperature
2C sugar
4 eggs, room temperature
1 ½ tsp vanilla
½ tsp salt
½C cocoa
1 ⅓C flour
24 mini Reese's peanut butter cups, unwrapped

for frosting
½C butter, room temperature
3C powdered sugar
1 tsp vanilla
3 tbs milk
¼C peanut butter
7 mini Reese's peanut butter cups, unwrapped & chopped

  1. for cupcakes: Preheat oven to 350°.
  2. In the bowl of a stand mixer, cream butter and sugar together on medium speed.
  3. Add eggs and beat well.
  4. Add vanilla and salt; mix on medium speed until well incorporated.
  5. Stir in cocoa and flour until just incorporated.
  6. Spray a 9x13 pan with cooking spray.
  7. Spread half of the brownie batter into the pan.
  8. Place mini Reese's cups evenly across pan.
  9. Carefully spread remaining brownie batter on top. (Dropping spoonfuls of batter and spreading them out helps).
  10. Bake for 20-25 minutes or until batter is cooked through and toothpick comes out clean.
  11. Let cool completely.
  12. for frosting: In the bowl of a stand mixer, beat butter, powdered sugar, vanilla, milk, and peanut butter on low speed until smooth and creamy.
  13. Gradually raise speed to medium-high, and beat for 5 minutes.
  14. Spread frosting over cooled brownies.
  15. Top with chopped mini Reese's cups.
  16. Enjoy!

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