Peanut Butter Cup Sprinkled Brownies

Sheila Johnson


soooo gooood!

pinch tips: How to Fold Ingredients



15 Min


30 Min


1 stick
or 1 cup butter or margarine
2cups +2 Tbsp
sugar divided
2/3 c
hersheys cocoa
eggs beaten
2 tsp
vanilla extract
3/4 c
all purpose flour
1/2 tsp
salt optional
1/4 tsp
baking soda
1 1/3 c
reese's mini peanut butter cups, divided
1/2 c
reese's creamy peanut butter

Directions Step-By-Step

Heat oven to 350°F. Grease 13x9x2-inch baking pan
2 Melt butter in medium saucepan over low heat. Add cups sugar and cocoa; stir to blend. Remove from heat. Stir in eggs and vanilla. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir 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. About 36 brownies.

About this Recipe