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*|
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
- Preheat the oven to 350F/180C.
- 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.
- In a medium saucepan, melt the butter on the stove or in the microwave for 30-45 seconds.
- Whisk in cocoa powder, sugar, vanilla, salt, espresso/coffee powder (if using), and baking powder. Mixture will have a grainy texture.
- Working quickly whisk in the eggs one at a time.
- 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.
- Add the flour/add-ins mixture to the saucepan with the wet ingredients.
- Mix the two together just until combined. Some lumps and/or streaks of flour are fine. Do not overmix!
- Pour brownie batter into the lined 8×8 baking dish.
- Bake at 350/180 for 45-50 minutes or until a wooden skewer comes out with no raw batter. Do not overbake.
- 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!