Ingredients
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1 1/3 cups REESE'S Peanut Butter Cups Minis, divided
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1/2 cup butter or margarine (1 stick)
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2 cups granulated sugar, plus 2 tablespoons, divided
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2/3 cup HERSHEY´S Cocoa
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4 eggs, beaten
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2 tsp vanilla extract
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3/4 cup all-purpose flour
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1/2 tsp salt
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1/4 tsp baking soda
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1/2 cup REESE'S Creamy Peanut Butter
Steps
1
Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2
Melt butter in medium saucepan over low heat. Add 2 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.
3
Combine peanut butter and remaining 2 tablespoons sugar. Drop by tablespoons onto chocolate batter. Swirl with metal spatula or knife for marbled effect.
4
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.
Comments
Recipe provided by Hersheyland.com