Makayla Feathers' Award-Winning Peanut Butter Cup Brownies
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Ingredients
yield: 16
- 1 cup (2 sticks) butter or margarine, melted.
- 1/2 cup Hershey's cocoa
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 10-12 oz. package Hershey's peanut butter chips
- 1 cup Hershey's semi-sweet chocolate chips
- 1/2 cup pecan pieces
- Frosting:
- 1/4 cup butter, melted
- 3 tablespoons hot water
- 2 cups sifted powdered sugar
- 1/4 cup Hershey's cocoa
- 1 teaspoon vanilla extract
- 3/4 cup pecan pieces
- 1 1/2 cup Hershey's Reese's premier baking pieces
Procedures
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1
Preheat oven to 350°F. Grease the bottom of a 13 x 9 x 2-inch baking pan; set aside.
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2
Place 1 cup of butter in large microwave-safe bowl; cover. Microwave at High (100%) for 1-1/2 minutes or until melted.
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3
Place cocoa, brown sugar and granulated sugar in mixer and blend. Add butter and beat. Add eggs and vanilla—beat well. Add flour—until well-blended.
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4
Stir in half of the peanut butter chips, all of the semisweet chocolate chips, and the 1/2 cup of pecans.
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5
Spread the batter in the prepared baking pan. Bake about 30 minutes or until center is set.
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6
Sprinkle with remaining peanut butter chips. Bake for 1 minute more. Cool in pan on a wire rack.
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7
In small bowl, combine 1/4 cup of melted butter and hot water. Stir in powdered sugar, cocoa and vanilla. Beat by hand until smooth. Drizzle over top of brownies. Sprinkle with the 3/4 cup of pecans and 1-1/2 cups of premier baking pieces. Cool until frosting is set. Cut into bars.
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