Bookmark this recipe because I’m sure you’ll be looking for a way to get rid of some of that Easter candy come Monday =). This recipe uses a brownie mix, but you could easily substitute your favorite homemade brownie recipe if you’re anti-mix. I don’t use many mixes, but when you want a quick chocolate fix and don’t want to wash a lot of dishes, they’re perfect. And Ghirardelli brownie mixes are pretty good – almost as good as homemade in my opinion. I will warn you though – these brownies are rich. A small piece will satisfy even the most intense chocolate craving =). Happy Easter! Enjoy!
Reese’s Peanut Butter Cup Brownies
for the brownies:
1 box brownie mix (I use Ghirardelli)
25 chopped miniature reese’s peanut butter cups*
1. Prepare brownie mix according to package directions, stirring in chopped reese cups before pouring into pan.
2. Bake according to package. Cool completely.
for the frosting:
8 oz cream cheese
3/4 cup creamy peanut butter
2/3 cup powdered sugar
1 tsp vanilla
3-4 tbsp milk
25 chopped miniature reese’s peanut butter cups*
1. In bowl of stand mixer with paddle attachment, beat cream cheese and peanut butter until smooth and creamy. Add in powdered sugar and beat until combined.
2. Add in vanilla and milk. Beat until smooth and spreadable, adding another tablespoon of milk if necessary. Spread over cooled brownies. Garnish with chopped reese cups.
Note: If you don’t have miniature reese cups, just use whatever size you have.
