Reese's Pieces Big Cup Brownie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Candace Braun Davison
This is serious chocolate-and-peanut-butter inception.
Ingredients
- 1 c. sugar
- 1/2 c. unsalted butter
- 1/4 tsp. salt
- 1/2 c. flour
- 1/2 c. cocoa powder
- 2 eggs
- 4 packages Reese's Pieces Big Cups (8 cups total)
Instructions
- Make the brownies: Preheat oven to 350 °F. Melt butter in a large saucepan over medium heat. Remove pan from heat and add sugar, stirring until dissolved. Add salt, flour, and cocoa powder, folding into batter, then stir in eggs.
- Grease or spray a disposable tin pie plate with cooking spray. Pour in 2/3 of the brownie batter. Place a layer of Reese’s Pieces Big Cup on the batter, pressing each one down so the batter wells up around it. Use the remaining batter to lightly cover the brownies.
- Bake until the brownies are set and don’t really jiggle when you move the pan, 20 to 25 minutes. Set aside to cool.
- Make the ganache: Pour the heavy cream into a small saucepan over medium-low heat. Heat until bubbles form around the edges of the cream; turn off heat and pour in chocolate chips, stirring until fully combined. Pour the ganache on top of the brownies and refrigerate at least 1 hour, to set, before serving. (Though, truth be told, if you don’t mind a gooey mess, you could eat them now.)
- When the brownies are cooled and the ganache has set (it will be glossy and no longer runny), run a knife along the edge of the pan, to loosen the brownies, and peel away the tin container.
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