Description
These Reeses Cup Brownies are incredibly fudgy and rich, featuring layers of chocolate batter and snack-sized Reese’s Cups. Perfect for chocolate lovers seeking a decadent dessert, these brownies combine smooth melted chocolate, a moist batter, and gooey peanut butter cups baked to perfection.
Ingredients
Scale
Chocolate Batter
- 1¼ cups butter (2½ sticks)
- 2â…” cups semi sweet chocolate chips (or 1 lb semi sweet baking chocolate)
- 8 eggs (room temperature)
- 2 cups sugar
- 1 tsp vanilla extract
- 2 cups all purpose flour
Filling
- 24 – 26 snack size Reese Cups
Instructions
- Melt Butter and Chocolate: In a saucepan on the stove, melt the butter and semi sweet chocolate chips together over low heat, stirring frequently until smooth and fully combined. Alternatively, melt them in the microwave in short bursts, stirring between intervals to avoid burning.
- Mix Eggs and Sugar: In a large mixing bowl, whisk together the eggs and sugar until the mixture is light and slightly frothy, which helps create a moist texture.
- Add Vanilla: Stir in the vanilla extract to the egg and sugar mixture, enhancing the chocolate flavor.
- Combine with Melted Chocolate: Gradually add the melted chocolate and butter mixture into the egg mixture, stirring thoroughly to create a homogeneous batter.
- Incorporate Flour: Using a spatula, gently fold in the all-purpose flour until just combined, being careful not to overmix which can make the brownies tough.
- Layer Batter in Pan: Pour half of the batter evenly into the bottom of a greased or parchment-lined baking pan to create the first layer.
- Add Reese Cups: Arrange a layer of 24 to 26 snack size Reese Cups evenly on top of the batter layer to distribute the peanut butter cups throughout.
- Top with Remaining Batter: Spread the remaining batter over the Reese Cups, covering them completely for the top layer.
- Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 30 to 45 minutes. Check for doneness by inserting a toothpick near the center; it should come out with a few moist crumbs but no raw batter.
- Cool and Serve: Allow the brownies to cool in the pan for at least 30 minutes before cutting into 18 squares to ensure clean slices and setting of the fudgy texture.
Notes
- Using room temperature eggs helps the batter mix more evenly for a better texture.
- You can substitute semi sweet chocolate chips with baking chocolate for a richer taste.
- Letting the brownies cool completely before cutting prevents them from crumbling.
- Baking times may vary depending on your oven; start checking at 30 minutes.
- For easier cleanup, line your baking pan with parchment paper.
