Ingredients

The following ingredients have 18 Servings
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 ounces mini Reese’s Peanut Butter Cups (1 12-ounce bag, cut into quarters (divided))
  • 8 ounce block cream cheese (softened)
  • 1 cup unsalted butter (room temperature)
  • 4 cups powdered sugar (sifted)
  • 15 ounce jar natural peanut butter
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 6 ounces milk chocolate chips (melted)

Instruction

  • Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper, set aside.
  • Place butter in a large microwave-safe mixing bowl, melt completely. Add sugar, cocoa, vanilla, and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.
  • Pour into prepared baking dish. Sprinkle 10-15 mini Reese’s Peanut Butter Cups cut into quarters over batter, press into the batter with a spatula until they are covered. Bake for 20 minutes or until a toothpick comes out clean. Place in the freezer to cool, about 15 minutes.
  • Meanwhile: Combine cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, about 3 minutes. Add sugar. Beat on low until combined, then switch to medium speed and beat until light and creamy. Add peanut butter, vanilla, and salt. Beat mixture until well combined.
  • Spread frosting over top of the cooled brownie. Sprinkle remaining peanut butter cups over the top of the frosting.
  • Drizzle melted chocolate over the top of brownies. Serve and enjoy.