Recently I discovered a bulk load of Reese’s Peanut Butter cups that I’d bought from Dubai but hadn’t eaten as im not really a chocolate crazy fan, so I decided why not incorporate them into brownies and make good use of them?
This recipe is highly delectable and please be warned you might be trying it several times after the first tasting!😂
2 packages cream cheese softened
4 to 5 packets Reese’s Peanut Butter cups melted
2 tbls milk
2 1/4 cup sugar divided
1 cup butter softened
2 tsps vanilla extract
3/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 packet mini Hershey kisses milk chocolate
Heat your oven to 190°C and grease a 13×9×2 inch baking tray
Prepare peanut butter filling by beating the cream cheese, melted cooled peanut butter cups, 1/2 cup sugar, milk and one egg
(KEEP SEPERATE FROM THE ABOVE PEANUT BUTTER FILLING)
Melt butter in a large microwave safe bowl for 2 to 3 minutes or until butter has melted and mix in the 2 cups sugar and vanilla. Stir in the 3 eggs slowly one after the other beating well with a spoon. Add the cocoa, beat until well blended and then add in the flour and finally stir in the Mini milk chocolate kisses.
Take one cup batter and set aside, pour remaining batter into the greased pan and spread the peanut butter filling on the surface, then drop the rest of the batter that was kept aside in teaspoon full over the greased tray. Use a knife to make swirls and create a marble effect.
Bake for 35 to 40 minutes or until you poke a toothpick through the centre and it comes out with no cake crumbs stuck onto it. Leave to cool on a cooling rack and it can be served with icecream.
Once the brownies have cooled you can add melted milk chocolate, peanut butter and dark chocolate ontop and form swirls to define the marble effect and for an extra YUM! Factor.