Reeses Stuffed Brownies Recipes

REESE'S STUFFED BROWNIES

Steps:

• Preheat oven to 350F. Spray a muffin tin with cooking spray.
• In a small saucepan, heat the chocolate, peanut butter and butter over low heat, stirring constantly. Once melted, remove from heat and let cool 5 minutes.
• In a large mixing bowl, add sugar, eggs and vanilla extract. Beat on high speed for 5 minutes. Pour in chocolate and beat on low speed until combined. Beat in flour on low speed until combined.
• Add a tablespoon of brownie batter to each muffin tin. Place a Reese's Peanut Butter Cup on top of each. Slightly press down to embed the peanut butter cup in the batter. Add about a teaspoon of brownie batter on top of each and spread to cover. Your peanut butter cup will now be fully encased inside the brownie.
• Bake for 35 minutes. Let cool in the pan before removing onto a cooling rack.

REESE'S™ PEANUT BUTTER CUP-STUFFED BROWNIES

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
• In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.
• Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.

BREYERS® REESE'S BROWNIE SANDWICHES RECIPE BY TASTY

Steps:

• Line a 9x13-inch (22 x 33 cm) baking dish with plastic wrap.
• Scoop the softened Breyers® REESE'S Frozen Dairy Dessert into the prepared baking dish. Using an offset spatula, spread in an even layer all the way to the corners. Freeze until solid, at least 4 hours or up to overnight.
• Preheat the oven to 350°F (180°C).
• In a large bowl, whisk together the brownie mix, eggs, and vegetable oil until combined. The batter will be very thick.
• Add the melted Breyers® Chocolate Ice Cream to the batter and whisk until smooth. Fold in REESE'S Pieces.
• Line 2 9x13-inch (22 x 33 cm) baking dishes with parchment paper, then grease with nonstick spray. Divide the batter evenly between the pans, about 1½ cups (260 G) of batter per pan.
• Bake for 20-25 minutes, or until a toothpick inserted in the center of a pan comes out clean and the brownies are firm, but not crispy, around the edges. Remove from the oven and let cool completely, then freeze until solid, at least 2 hours or up to overnight.
• Line a baking sheet with parchment paper.
• Remove the brownies from the freezer and carefully peel off the parchment paper.
• Place one of the brownie sheets faceup on the prepared baking sheet. Use the plastic wrap to lift the frozen Breyers® REESE'S Frozen Dairy Dessert sheet from the pan and place facedown on top of the brownie layer. Peel off the plastic wrap. Top with the remaining brownie sheet faceup. Very gently press the sheets together to secure. Return to the freezer for 1 hour, or until solid.
• Transfer the brownie sandwich to a cutting board and use a sharp knife, wiping clean after each cut, to trim ¼ inch from all sides to make even edges. Cut into 12 pieces.
• Serve immediately or return to the freezer until ready to serve.
• Enjoy!