Ingredients

The following ingredients have 12 Servings
  • 4 large eggs
  • 2 cups sugar
  • 8 ounces melted butter (+ 2 tablespoons for greasing the pan)
  • 1 cup cocoa (sifted)
  • 1 teaspoon vanilla extract
  • 1 cup flour (sifted)
  • 1/2 teaspoon kosher salt
  • 16 mini Reese's Eggs
  • 8 ounces cream cheese (softened)
  • 1 cup creamy peanut butter
  • 1 1/2 cups heavy whipping cream
  • 2 cups confectioner's sugar
  • cocoa powder

Instruction

  • Preheat oven to 325 degrees F.
  • Place a baking sheet (parchment paper) in a buttered 9x13-inch pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the parchment paper or spray with baking spray and set aside.
  • In the bowl of a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
  • Pour half of the batter into the pan and top with Reese's eggs, pour the remaining batter.
  • Bake for 35-40 minutes. A toothpick inserted in the center of the brownie should come out with a few crumbs attached, but NO raw batter.
  • Remove from oven and set aside to cool without removing the brownie from the pan. Once cooled down completely start on the mousse.