Snack: Reese's Pieces Big Cup Brownie

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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