Skip to content

Reese’s Cup Brownies

September 14, 2011

When I was little, I used to love making brownies.  My culinary skills at age 10 were limited though, so I tended to stick to the boxed variety.  I’d always make a huge mess (still do) and could never wait for the brownies to cool before trying one (still can’t).  I guess not much has changed.  I can actually remember pulling out the video camera one time when I had a couple friends over for a sleep over and creating a cooking show video.  Clearly I was preparing to become the next Ina Garten.  I’m not sure where that video is now, but I really hope it’s buried deep somewhere and will never appear on TMZ when I become rich and famous.

Back to the goods.  Though my culinary skills and tastes are a bit more refined than they were at age 10.  I still enjoy a boxed brownie from time to time.  I have actually found that no homemade brownie recipe has that same chewiness that boxed brownies do.  But even at age 10, I would snaz up the boxed brownies with half a bag of semi-sweet chocolate chips.  To this day, I still insist this makes the brownies a million times better.  In the past 14 years, I have also discovered the beauty of adding other candy to the boxed mixture.  I’m embarrassed to say that at some point in college, a Cosmo magazine crossed my path.  In this particular Cosmo, they published a “recipe” for Reese’s Cup Brownies.  I made the brownies once for some family, and they LOVED them.  Since then, it’s become my go-to recipe when I need to make a last minute treat.

I made these last weekend at an impromptu dinner party at my friend Ashley’s awesome new apartment.  After snacking on the leftover Reese’s in my freezer for the past two days, I decided I needed to get rid of the rest of them and make another batch of these brownies.  So today, I fired up the oven for a second batch to bring over to the brewery tonight.

Ingredients:

1 box brownie mix and required ingredients (I like Betty Crocker Fudge brownie mix)

6 oz semi-sweet chocolate chips

12 Reeses Cups, quartered (or you can use miniature Reese’s)

Prepare boxed brownie mix as directed and preheat oven to required temperature.  Grease a 9×13 glass baking dish.  Fold in chocolate chips.  Pour 2/3 of batter into dish.  Place quartered Reese’s cups in batter, with about 1.5 inches between each piece.  Pour the remaining batter over the candy.  Bake as directed on the box.  Brownies are ready when edges begin to form a crust and toothpick inserted in center comes out clean.

 

 

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: