Reese's Peanut Butter Cup Brownies with Peanut Butter and Chocolate Glaze

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Good morning! I don't know about you but I love chocolate and peanut butter, especially when paired together. I recently found a bag of peanut butter cups in my pantry and I thought I why add them to my favorite brownie recipe. Once I did that I thought why not add another layer of chocolaty, peanut butter goodness to the brownies by drizzling melted peanut butter over the top. Then I made chocolate peanut butter and drizzled that over the top as well. The result? Chocolaty, peanut buttery perfection. 

These brownies are fudgy, creamy, moist and filled with peanut butter goodness. You will love them. 

Brownie Base
Recipe from: Baker by Nature

Ingredients

11/4 cups all-purpose flour
1 teaspoon salt
2 Tablespoons Hershey's Unsweetened Cocoa
11 ounces dark chocolate, chopped
1 cup unsalted butter, cut into 1 inch cubes
1 teaspoon Espresso Powder 

11/2 cups granulated sugar

1/2 cup brown sugar

5 eggs. at room temperature

2 teaspoons vanilla extract

9 Reese's Peanut Butter Cups chopped

Preheat oven to 350. Prepare a 9 x 13" baking pan with butter or cooking spray, then line parchment paper and butter or spray that as well.
In a medium bowl, whisk together the flour, salt and cocoa, set aside.
In a heat proof bowl put the chopped chocolate, the butter and the espresso powder, place bowl over a saucepan of simmering water. Stir occasionally until the butter and chocolate are melted and well combined and smooth.
Turn the heat off and leave the bowl over the water, add both sugars and whisk until combined. Then remove the bowl from the water and let cool to room temperature.
Once chocolate mixture is room temperature, 3 room temperature eggs and whisk until combined. Add the last 2 eggs, whisk until combined, then whisk in the  vanilla extract.
DO not over-beat the batter or the brownies will be cake like and not fudgy.
Sprinkle the flour mixture over the chocolate mixture, with a rubber spatula fold the flour mixture into the chocolate, until just a bit of the flour is visible. Fold in the chopped peanut butter cups. 
Pour the mixture into the prepared pan and bake for 30 minutes, ROTATE the pan after 15 minutes, then bake for another 15 minutes.
Bake only until a toothpick inserted into the center comes out with a few crumbs attached. Let cool on a wire rack.

Drizzle coold brownies with melted peanut butter, followed by melted chocolate peanut butter. 

Peanut Butter Drizzle

1/2 cup creamy peanut butter melted

Chocolate Peanut Butter

1/4 cup dark chocolate

1/2 cup creamy peanut butter

Melt the peanut butter and the chocolate together. 

Then remove from pan, cut into squares and enjoy!

Reese's Peanut Butter Cup No Bake Cookies

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Good morning! I have probably mentioned this before, I like Reese's Peanut Butter Cups , but I LOVE Reese's Easter Peanut Butter Eggs, and hearts, and pumpkins and any other shape. To me they taste better than regular peanut butter cups, they seem thicker and the chocolate is softer.

Consequently whenever there is a holiday, I buy and eat so many of these shapes I almost make myself sick. Leaving me with a bag or two or three leftover...what to do? Throw them in any of your favorite recipes. 

In this case, I used my tried and true No Bake Chocolate Peanut Butter Oatmeal Cookie which I posted about HERE, and just added a cup and a half of chopped up peanut butter eggs. I do not think I will be making them the old way again. 

I love these, the extra burst of peanut butter cup/egg chunks is pure bliss. Now, if peanut butter is not your cup of tea, hop over to my other blog, Pine Cones and Acorns where I made these fabulous Chocolate Chip Cookies.

Whichever of these scrumptious recipes you make I would love to hear about it! I hope you have a fabulous week!