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Peanut Butter Cup Sprinkled Brownies

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories220
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium150 mg6% DV
Total Carbohydrates29 g10% DV
Dietary Fiber1.0 g4% DV
Sugars23 g
Protein4 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron8% DV
  Amount Per Serving % DV *
Calories220
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium150 mg6% DV
Total Carbohydrates29 g10% DV
Dietary Fiber1.0 g4% DV
Sugars23 g
Protein4 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron8% DV
  • 1/2 cup butter or margarine (1 stick)
  • 2 cups plus 2 tablespoons granulated sugar , divided
  • 2/3 cup HERSHEY'S Cocoa
  • 4 egg , beaten
  • 2 teaspoons vanilla extract
  • 3/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1-1/3 cups REESE'S Mini Peanut Butter Cups (8-oz. pkg.) , divided
  • 1/2 cup REESE'S Peanut Butter , creamy

Directions

  • 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. Makes about 24 brownies.