Ingredients
Method
- Pre-heat oven to 350 degrees F
- Line 8x8 pan with parchment paper
- In large bowl combine and stir the flour, cocoa powder, salt and baking powder.
- In mixing bowl add sugars, butter, vanilla, peanut butter and mix.
- Add the eggs and mix well to combine.
- Slowly add in the flour mixture.
- Mix until well combined.
- By hand fold in rough chopped Reese's Pieces eggs.
- Pour batter into pan and spread with off-set spatula or regular spatula.
- Bake for 25 minutes or until toothpick inserted comes out a little sticky.
- Frost while brownie is warm and sprinkle with chopped Reese's Pieces eggs.
- Cool and then cut into squares the size you need.
- Store in an airtight container in cool place.
- FROSTING:
- Combine butter, milk and sugar in small sauce pan
- Over medium heat bring to a boil and let boil for about 60 seconds.
- Remove from heat and add vanilla and chocolate.
- Whisk until smooth and shiny and all chocolate is melted.
- Pour warm frosting over warm brownie.
- Garnish with chopped Reese's Pieces eggs.
- Let cool completely.
Notes
If you cannot find the Reese's Pieces eggs you can use standard Reese's Pieces, no need to chop.
I used Hersheys Special Dark Cocoa powder which gave the deep dark color to the brownie. If using a standard cocoa powder the color will not be as dark.
I used Hersheys Special Dark Cocoa powder which gave the deep dark color to the brownie. If using a standard cocoa powder the color will not be as dark.