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Irresistible Peanut Butter Chip Brownies

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories220
Calories from Fat110
Total Fat13 g20% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium170 mg7% DV
Total Carbohydrates23 g8% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein4 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  Amount Per Serving % DV *
Calories220
Calories from Fat110
Total Fat13 g20% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium170 mg7% DV
Total Carbohydrates23 g8% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein4 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  • 1 cup butter or margarine (2 sticks) , softened
  • 1 package cream cheese (3 oz.) , softened
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.)
  • BROWNIE FROSTING (optional)

Directions

  • 1. Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan.
  • 2. Beat butter, cream cheese and sugar until fluffy. Beat in eggs and vanilla. Combine flour, cocoa, salt and baking powder; gradually add to butter mixture, beating well. Stir in chips. Spread batter in pan.
  • 3. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely. Frost with BROWNIE FROSTING, if desired. Cut into bars. Makes about 24 brownies
  • BROWNIE FROSTING: Beat 3 tablespoons softened butter or margarine and 3 tablespoons HERSHEY'S Cocoa until blended. Gradually add 1-1/3 cups powdered sugar and 3/4 teaspoon vanilla extract alternately with 1 to 2 tablespoons milk, beating to spreading consistency. About 1 cup.

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