Peanut Butter Overload Brownies (Print Version)
# Ingredients:
01 -
1 box brownie mix
02 -
Eggs, oil, and water as listed on the brownie mix box
03 -
3 Reese’s Spring Sprinkles Big Cups or Reese’s chocolate eggs, chopped
04 -
1/2–1 cup spring egg peanut butter M&Ms, lightly crushed
05 -
1 stick (1/2 cup) salted butter, softened
06 -
2 cups powdered sugar
07 -
1/4 cup creamy peanut butter
08 -
1 teaspoon vanilla extract
09 -
2–3 tablespoons heavy cream
10 -
Extra Reese’s and peanut butter M&Ms for topping
# Instructions:
01 -
Prepare the brownie mix according to the box directions. Pour the batter into a 9-inch square baking 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 the powdered sugar, vanilla extract, and 2 tablespoons of heavy cream. Beat until fluffy, adding the extra tablespoon of cream if needed to reach the 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 -
Refrigerate the pan for 15–30 minutes to enable cleaner cuts. Slice into squares and serve.
# Notes:
01 -
Use seasonal candies to customize the recipe for other occasions.