Brownies with Peanut Butter Chips

Brownies with Peanut Butter Chips

Made with:

HERSHEY'S Cocoa, Natural (Item# 63525)
REESE'S Peanut Butter Chips, 1000 ct. (Item# 61625)

Ingredients

2 lbs. 8 oz. salted butter, melted
3 lbs. 8 oz. sugar
1 lb. 12 oz. eggs
1 oz. vanilla extract
2 lbs. 2 oz. all-purpose flour
9-1/3 oz. HERSHEY'S Cocoa, Natural (Item# 63525)
2 tsp. baking powder
2 tsp. salt
1 lb. 8 oz. REESE'S Peanut Butter Chips, 1000 ct. (Item# 61625)
PEANUT BUTTER CHIP GLAZE
12 oz. REESE'S Peanut Butter Chips, 1000 ct. (Item# 61625)
4 oz. salted butter
4 fl. oz. milk
4 oz. powdered sugar

Directions

    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
    2. Mix together melted butter and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, HERSHEY'S Cocoa, baking powder and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Stir REESE'S Peanut Butter Chips. Spread batter in prepared pan.
    3. Bake 25 to 35 minutes* or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
    4. Prepare PEANUT BUTTER CHIP GLAZE: Combine REESE'S Peanut Butter Chips, butter and milk in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir until chips are melted and mixture is smooth. Gradually add powdered sugar, blending with whisk until smooth; cool slightly. Drizzle over brownies. Let stand until glaze is set. Cut into 2x3-inch bars.
    *If using convection oven, rotate pan one-half turn (180°) after 15 minutes of baking.
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