Best Reese’s Brownies

The classic combination of chocolate and peanut butter make these the Best Reese’s Brownies I’ve ever made. The homemade batter is filled with chocolate chips, chopped peanut butter cups and Reese’s pieces, making these brownies a bonefide indulgence.

Best Reese’s Brownies

Year after year, we Americans demonstrate our national love of Reese’s cups. There’s just something about the fusion of flavors that’s insanely delicious. Likewise, brownies remain a favorite addition to any dessert menu appealing to both kids and adults alike. This recipe, inspired by my boys, brings all of that together wrapped in a dreamy homemade brownie batter. They’re spectacular.

Know Your Oven

When it comes to baking, you should know your own oven and how it performs. Case and point, I have stainless steel double wall ovens in my kitchen. I use them both regularly, I’m certain that comes as no shock. The bottom oven preheats slower and bakes slower than the top oven so, I choose which oven to use depending on what I’m baking and how quickly I need it to be ready. Ovens truly do bake differently, as well as altitude and other environmental factors that can effect the outcome of any baked goods.

Tips for Making Reese’s Brownies

• When making brownies, the first rule of thumb is, don’t be tempted to overbake.
• Brownies are best when they’re essentially slightly under baked. Remember, as they cool, they solidify a bit more and the chewy edges, which I love, can even become hard and brittle if, they’re overbaked. Look for moist crumbs NOT a clean toothpick or cake tester when inserted into the middle.
• Use quality chocolate chips. Chocolate baking chips have a varying amount of stabilizers in them which can effect how easily they melt. I use all brands from time to time but, find Ghiradelli chips melt more smoothly than some of the others. Feel free to use your favorite brand.
• Metal pans, dark metal pans and glass pans all bake differently. So adjust the baking time according to the type of pan that you use. You may enjoy this article discussing Glass vs Metal and how they differ on Chowhound.
• Why corn syrup? In this instance, it’s related to the texture of the brownies. I don’t recommend using honey in it’s place.
• It’s best to mix these brownies by hand and not with an electric mixer. We want the texture to be dense not light and airy.
• If you’d like to try your hand at a different kind of brownie, see my recipes for butterscotch brownies and red velvet brownies, too.

 

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      Helpful Kitchen Items:

• 13 x 9 inch Non Stick Baking Pan
• Mixing Bowls
• Brownie Spatula
• Double Boiler

Best Reese's Brownies

• 1 cup unsalted butter
• 1 1/2 cups semi-sweet chocolate chips (divided)
• 2 cups granulated sugar
• 3 large eggs
• 1 Tbsp light corn syrup
• 1 tsp pure vanilla extract
• 2 cups all purpose flour
• 1/2 cup cocoa powder
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups Reese's Pieces (divided)
• 1 cup chopped peanut butter cups

1. Preheat the oven to 350°F. Spray one non stick 13 x 9 inch metal pan with cooking or baking spray. Set aside.

2. In a double boiler or in a heat proof bowl over 1 inch simmering water, melt together butter and 1 cup chocolate chips. Melt until completely smooth.

3. In a separate bowl, stir together sugar, eggs, corn syrup and vanilla by hand.

4. Temper the egg-sugar mixture with 1/4 cup warm melted chocolate. Slowly add the remaining melted chocolate and butter. Set aside to cool for 5 minutes.

5. Meanwhile, In a separate mixing bowl, using a whisk, sift together flour, cocoa powder, baking soda and salt.

6. Add chocolate mixture to the sifted dry ingredients. Mix by hand until fully moistened. Mix in remaining chocolate chips, 1 cup Reese's pieces and peanut butter cups by hand. Spread batter evenly into pan.

7. Place into the oven to bake for 25- 30 minutes or until a toothpick inserted into the center shows moist crumbs. Do not over bake.

8. Cool in the pan on a cooling rack for at least 2 hours before cutting Store in an airtight container at room temperature.

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