Ingredients

The following ingredients have 18 Servings
  • 3/4 cup (168g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3/4 cup (98g) all purpose flour
  • 6 tbsp (43g) natural unsweetened cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 cups (12 oz | 340g) white chocolate chips
  • 1 cup (240ml) sweetened condensed milk
  • 1 cup (280g) peanut butter
  • 1 cup (145g) chopped reeses (about 8 full sized)
  • 1 cup (6 oz) semi sweet chocolate chips
  • 1 tbsp shortening
  • 1/2 cup (73g) chopped Reeses

Instruction

  • TO MAKE THE BROWNIE:
  • Preheat oven to 350°F (176°C). Grease a 9×9 baking pan or line it with parchment paper or aluminum foil, which you can use to remove the brownies from the pan when they are done. 2
  • In a medium sized bowl, combine the flour, cocoa, baking powder and salt. Set aside. 3
  • In another medium sized bowl, combine the butter, sugar and vanilla extract. 4
  • Add the eggs and mix until well combined. 5
  • Add the dry ingredients to the egg mixture and mix until well combined. 6
  • Pour the batter into the prepared pan and spread evenly. 7
  • Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs. TO MAKE THE FUDGE AND TOPPING: <
  • id=&#8221;instruction-step-9&#8243;>8. Combine the white chocolate chips, sweetened condensed milk and peanut butter in a metal or glass bowl. Set the bowl over a pot of simmering water (or use a double boiler). 9
  • Stir the mixture continuously until everything is melted and smooth. The fudge mixture will start out thinner, but thicken as the white chocolate melts. It’ll even seem a little crumbly when finished. It’s ok. 10. R
  • move the fudge from the heat and gently stir in the chopped reeses. 11. P
  • ur the fudge mixture on top of the brownies and press into an even layer. The fudge mixture should start to come together as you press it onto the brownie. 12. S
  • t brownies in refrigerator to set, 4-5 hours. 13. F
  • r the topping, add the chocolate chips and shortening to a microwave safe bowl. Microwave in 15 second increments until the chocolate and shortening are melted and smooth. 14. S
  • read chocolate into an even layer over the fudge, then sprinkle with chopped Reeses. 15. C
  • t brownies into bars. Store brownies in an airtight container in the refrigerator. Brownies are best for 3-4 days, but should be ok for up to 5-6 days.