Kamis, 25 April 2019
The last Reese’s tarts! this is a one bowl brownie recipe full of 3 types of Reese’s: peanut butter cups, peanut butter chips, and Reese’s pieces!! The satisfactory brownie recipe for peanut butter fans!
over the past few weeks we’ve had a new resident in our yard: a squirrel. for many years I didn’t think that squirrels even existed where we lived, because I by no means noticed one. Then, approximately 6 months in the past, I’d see one on the returned fence each once in awhile. i used to be surprised due to the fact we’d lived in my metropolis for 10 years and by no means seen a squirrel even as soon as.
over the past weeks the squirrel, who I’ve considering named Steve, has taken up dwelling on our again porch. I consistently hear him scratching under the returned window and he’s taken to scurrying round at the back patio roof (which is right outdoor my bedroom window).
INGREDIENTS :
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon salt
- 5 large eggs
- 1 cup vegetable oil
- 1 cup peanut butter chips
- 24 miniature Reese’s Peanut Butter Cups — unwrapped
- 1 cup Reese’s Pieces
INSTRUCTIONS :
- Preheat oven to 350°F. Line a 9x13” pan with foil and spray with nonstick cooking spray.
- Whisk flour, cocoa, sugar, and salt in a large bowl. Stir in eggs and oil until completely mixed. Stir in the peanut butter chips.
- Spread half the batter in the prepared pan. Top with peanut butter cups (whole, or you can chop them if you prefer). Then top with the remaining batter and sprinkle the Reese’s Pieces over the top.
- Bake for 20-26 minutes or until they just stop jiggling a little. These are better under done than over done! Cool before slicing.
- Store in an airtight container for up to 3 days or freeze for up to one month.