Personally, I believe these brownies taste very much like Reese’s Peanut Butter Cups.  They even have a similar texture to the candy. These are very rich and tender. Their moistness comes from all the extra fat added from the peanut butter. To get the true flavor of the dessert, it’s best to use Hershey’s cocoa and chocolate chips as well as Reese’s Creamy Peanut Butter.

Reese’s Peanut Butter Cup Brownies

1 Stick Butter
1 C. Sugar
2 Eggs
1 tsp. Vanilla
1 C. Reese’s Creamy Peanut Butter
3/4 C. Flour
1/4 C. Hershey’s Cocoa
Dash Salt
1/2 C. Hershey’s Semi-Sweet Chocolate Chips

To begin, preheat an oven to 350 degrees Fahrenheit. Melt the butter, then add the sugar to it. After thoroughly combining the butter and sugar, add the eggs and vanilla. Beat until the mixture is creamy, then add the Reese’s Peanut Butter. Set aside and measure the dry ingredients into a separate bowl. Stir them, then add to the wet ingredients. After all the dry ingredients have fully incorporated into the batter, add the Hershey’s Chocolate Chips. Stir them in gently and pour the batter into a greased, 8″ X 8″ glass pan. Bake for 25 minutes or 30. I left them in the oven for 30 minutes, and they turned out great.

Reese’s Peanut Butter Cup brownies are good to eat right out of the oven or cooled. They definitely have a different texture and taste depending on their temperature. Brown sugar could be substituted for white if a wetter consistency is desired. Also, more chocolate chips could be added. I thought about putting some chopped peanuts in the batter, but I wanted the smooth texture of a peanut butter cup. Recipes are meant to be guidelines, so feel free to tinker with this one. I will certainly be making more of these in the future with the recipe just the way it is.