Peanut Butter Overload Brownies (Print Version)
# Ingredients:
→ For the Brownies
01 -
1 box brownie mix (plus the eggs, oil, and water listed on the box)
02 -
3 Reese's Spring Sprinkles Big Cups or Reese's chocolate eggs, chopped
03 -
1/2-1 cup spring egg peanut butter M&Ms, lightly crushed
→ For the Peanut Butter Frosting
04 -
1 stick (½ cup) salted butter, softened
05 -
2 cups powdered sugar
06 -
¼ cup creamy peanut butter
07 -
1 teaspoon vanilla extract
08 -
2-3 tablespoons heavy cream (adjust for frosting consistency)
→ For Topping
09 -
Extra Reese's cups or eggs, chopped
10 -
Extra peanut butter M&Ms
# Instructions:
01 -
Prepare the brownie mix according to the box directions. Pour it into a 9" square dish sprayed with baking spray and lined with parchment paper. Gently fold in the chopped Reese's cups or eggs and M&Ms. Bake according to package instructions. Let them cool completely.
02 -
In a large bowl, beat together the softened butter and peanut butter until smooth and creamy. Add in powdered sugar, vanilla, and 2 tablespoons of heavy cream. Beat until fluffy, adding the extra tablespoon of cream if needed to reach your desired consistency.
03 -
Once the brownies are fully cooled, spread the peanut butter frosting evenly over the top.
04 -
Sprinkle more chopped Reese's cups or eggs and peanut butter M&Ms on top. Gently press them into the frosting so they stick.
05 -
Pop the pan in the fridge for 15-30 minutes for cleaner cuts. Slice into squares and serve!
# Notes:
01 -
You can use regular Reese's cups or any chocolate peanut butter candy if seasonal varieties aren't available.
02 -
Chilling the brownies before cutting helps create cleaner slices.
03 -
Store any leftover brownies in an airtight container for up to 5 days.