Just another single, polyglot, xenophilic, Texan in the kitchen...

Just another single, polyglot, xenophilic, Texan in the kitchen...

Reese’s Peanut Butter Egg Double Chocolate Brownies

Reese’s Peanut Butter Egg Double Chocolate Brownies

It’s funny how I made these brownies almost exactly a year ago. I know it was about a year because Reese’s Peanut Butter Eggs were on sale in time for Easter, and I decided to use these eggs in a brownie recipe that I had made 2 or three times previously.

By this time, I had decided to make this brownie recipe my go-to recipe for brownies. So, I no longer needed to try other brownie recipes after having enjoyed these brownies consistently, and with the Reese’s peanut butter cup/egg add-ins, I was in love for sure. 

Although my brownies were cooked a bit longer than the original, fudgier brownies found on How Crazy Cooks, they were still so fudgey, yet had a crackly top on them! I love how they naturally formed two layers in the oven. Please try these brownies with or without the Reese’s peanut butter candy; you won’t regret it!

Oops! Who took a bite out of that brownie?! Not me! *teehee*
 Reese’s Peanut Butter Egg Double Chocolate Brownies
adapted from How Crazy Cooks

1/2 cup (113 g) butter

1/3 cup (39 g) dark cocoa powder
1 cup (225 g) sugar
3/4 teaspoons vanilla
1/4 (2 g) teaspoon salt

1 (8 g) teaspoon espresso or coffee powder (optional; to enhance chocolate flavor)
1/4 (2 g) teaspoon baking powder
2 whole large eggs
1/2 cup (63 g) all-purpose flour

1/4 cup (78 g) chocolate chips

1 1.2 oz package (4-6 eggs) Reese’s Peanut Butter Eggs


  1. Preheat the oven to 350F/180C. 
  2. Spray an 8×8 baking dish with non-stick/baking spray. For easy brownie removal, line the bottom and two sides with parchment paper/foil, leaving some overhang. Spray the parchment/foil.
  3. In a medium saucepan, melt the  butter on the stove or in the microwave for 30-45 seconds.
  4. Whisk in cocoa powder, sugar, vanilla, salt, espresso/coffee powder (if using), and baking powder. Mixture will have a grainy texture.
  5. Working quickly whisk in the eggs one at a time.
  6. In order to avoid the add-ins (peanut butter cups, chocolate chips, nuts, etc.) from sinking to the bottom of the pan, stir the add-ins and flour together in a small bowl.
  7. Add the flour/add-ins mixture to the saucepan with the wet ingredients.
  8. Mix the two together just until combined. Some lumps and/or streaks of flour are fine. Do not overmix!
  9. Pour brownie batter into the lined 8×8 baking dish.
  10. Bake at 350/180 for 45-50 minutes or until a wooden skewer comes out with no raw batter. Do not overbake.
  11. Let brownies cool in the pan at least 15 minutes. Then use the parchment paper/foil to lift them out of the pan. Slice into squares and serve.

*Store any leftovers in an airtight container and eat within 2-3 days. For longer storage and to prevent diet sabotage :), freeze the leftover brownies by wrapping them well (and separately) with wax paper or foil and freezer bags/containers. Frozen brownies last up to 4-6 months!

Copyright – Memoria James – http://www.mangiodasola.com

Memoria James

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