Julie Clark
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Reese’s Pieces Brownies from Scratch
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Homemade Reese’s Pieces Brownies with thick, rich peanut butter frosting on top. A special treat for chocolate and peanut butter lovers!
When what you want is homemade, this brownie recipe is the answer. The frosted brownies bake up soft and fudgy, and the frosting tastes like the center of Reese’s cups. They literally melt in your mouth.
About our Reese’s Pieces Brownies recipe:
I was thinking yesterday about fudgy brownies. I thought about peanut butter cookies. And then chocolate peanut butter muffins popped into my mind.
To satisfy my chocolate peanut butter craving, I created this masterpiece. Often we make our “box brownies made better” recipe, but I wanted these to be from scratch.
And the peanut butter frosting? It started on these brownies, but we quickly used it on Reese’s cake, Reese’s cheesecake bars, Snickers cake, Nutter Butter cake and stuffed Reese’s brownies. It’s just that good.
Top these chocolate peanut butter brownie with Reese’s Pieces like we did, or top with chopped Reese’s peanut butter cups. You won’t regret either!
And if you love these brownies, try our Reese’s peanut butter cookies, Reese’s peanut butter cup pie, Reese cup cookies and Reese’s sweet rolls.
Enjoy! -Julie
Reese’s Pieces Brownies Recipe
Homemade Reese’s Pieces Brownies with thick, rich peanut butter frosting. A special treat for chocolate and peanut butter lovers!
Servings 20 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
Brownies:
- 1 cup unsalted butter
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 cups mini chocolate chips
Peanut Butter Frosting:
- 1 cup creamy peanut butter
- 1 cup salted butter room temperature
- 3 cups powdered sugar
- 3 tablespoons 2% milk if needed to get to the correct consistency
- 1/2 cup Reese’s Pieces candy
Instructions
- Preheat the oven to 350ºF and lightly grease a 9 x 13-inch pan.
- In a saucepan over low heat, melt the butter, then add the sugar and stir to combine. Heat just until the mixture is hot, but don't let it bubble. Watch for it to start looking shiny as you stir it. 1 cup unsalted butter, 2 ¼ cups granulated sugar
- In a stand mixer, beat the 4 eggs with the cocoa, salt, baking powder, and vanilla until smooth. Add the hot butter & sugar mixture to the egg & cocoa mixture, stirring until smooth. 4 large eggs, 1 ¼ cups cocoa powder, 1 teaspoon salt, 1 teaspoon baking powder, 1 tablespoon vanilla extract,
- Add the flour and chocolate chips, again stirring until smooth. If you don't want your chocolate chips to melt, let the mixture cool off for about 15 minutes before adding in the chocolate chips. 1 ½ cups all-purpose flour, 2 cups mini chocolate chips
- Pour the batter into the prepared pan and spread it evenly. Bake for about 30 minutes or until the edges of the brownies look set and the center is slightly puffy.
- In a stand mixer, beat together the peanut butter and butter for 2 minutes with the whip attachment. Add in the powdered sugar and beat for an additional 2 minutes, adding milk in if the frosting is not at spreading consistency. 1 cup creamy peanut butter, 1 cup salted butter, 3 cups powdered sugar, 3 tablespoons 2% milk
- After the brownies have cooled, spread on the icing, as generously as you like. Sprinkle on the Reese's candy. ½ cup Reese’s Pieces candy
Notes
- This recipe works well with King Arthur all-purpose gluten free flour.
- Store leftover brownies in an airtight container at room temperature for up to 3 days. The brownies freeze well too.
- To easily remove the brownies for clean cuts, line the baking pan with parchment paper before adding the batter.
- Use a plastic knife to cut brownies for clean cuts.
- The calories shown are based on the brownies being cut into 20 pieces and
all of the frosting used, with 1 serving being 1 frosted brownie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Serving: 165g | Calories: 574kcal | Carbohydrates: 69g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 285mg | Potassium: 226mg | Fiber: 3g | Sugar: 56g | Vitamin A: 664IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2mg
I loved these brownies, good by themselves but especially good with the frosting! The only thing I might tweak for next time is less powdered sugar in my frosting for a fluffier texture and a more dominate peanut butter taste!
These were delicious! The brownie is very dense and almost fudge-like. I prefer that to a more cake-like brownie so I am very pleased. The frosting is to die for. Absolutely delicious. One question, though. Can these sit out or do they need to be refrigerated? I ask because there is a very small amount of milk in the frosting.
This really looks good and I’m looking forward to trying it. Thanks for the recipe.
I soooo look forward to making these!
Your grandma shared your blog with me. : )