Ingredients
Units
Scale
- 1/2 cup unsalted butter
- 2 ounces unsweetened chocolate
- 2 large eggs
- 1 cup white granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup chocolate chips
- 3/4 cup Reese’s Peanut Butter Cup Eggs, roughly chopped
- 1/2 to 3/4 cup Reese’s Pieces Eggs, for topping
Instructions
- Heat oven to 350°F. Prepare an 8×8-inch square pan with parchment paper and cooking spray. Set aside.
- In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth. Remove from heat and let cool for a few minutes.
- Stir in the sugar, vanilla extract and eggs directly in the saucepan, then transfer to a large bowl and beat lightly with a wooden spoon until just combined.
- Fold in the flour, chocolate chips and chopped Reese’s Peanut Butter Cup Eggs until just a few streaks of flour remain. Do not overmix.
- Spread batter evenly into the prepared pan. Scatter Reese’s Pieces Eggs generously over the top and press in very slightly so they stay put.
- Bake at 350°F for 30 minutes. A toothpick inserted in the center should come out with moist crumbs. Do not overbake.
- Cool completely on a wire rack before cutting into squares with a sharp knife.
Notes
Use real unsweetened chocolate — Ghirardelli or Baker’s, not cocoa powder. Chop the Reese’s Peanut Butter Cup Eggs roughly so you get actual pockets of peanut butter in every bite. For best results make the day before — the peanut butter flavor deepens overnight and the texture becomes exactly what a fudgy brownie should be. Leftover bars keep at room temperature for three days or freeze for up to two months.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Baked