This time-saving brownie recipe uses a store-bought chocolate pudding mix to give it its delicious chocolatey flavor. Throw a few roughly chopped Reese’s Cups on top of the brownie batter before baking, and you’ll have quick, easy-to-make peanut butter and chocolate brownies the whole family will instantly adore.
I’ve run out of excuses to give y’all for not sharing as many recipes this year. Well, honestly, I can come up with a million dang excuses, however, all of them are boring and basically amount to the same ol’ thing.
Number One: Work is draining every last bit of creativity from my stressed “I’m so over this shit day in and day out.” body.
Number Two: At the end of the day I am way more eager to eat grilled sausages and cut up fresh veggies to throw on a plate with them than to cook an actual “real” meal.
Number Three: Halloween. That shit doesn’t just happen. It takes time and lots of it. So make sure to go check out The Historic Herndon Halloween House on Facebook or Instagram.
Seriously, I could blabber off excuses all day long but what good would that do? For now, how about y’all just accept this quick, easy, mouth-watering brownie recipe as my apology?
Ingredients:
- 1/2 Cup Unsalted Butter
- 1 Cup of Light Brown Sugar, Packed
- 2 Eggs
- 1 Teaspoon Vanilla
- 1 (3.6-oz.) Box Chocolate Pudding Mix
- 1/2 Teaspoon Baking Powder
- 3/4 Cup All-Purpose Flour
- 6 Reese’s Cups, Roughly Chopped
Directions:
- Preheat oven to 350 degrees. Line an 8 x 8 glass baking dish with parchment paper. Set aside.
- Over low heat, melt the butter and sugar in a medium saucepan, stirring constantly. When the butter is completely melted and the sugar is incorporated, remove the saucepan from the heat.
- Whisk the eggs and vanilla together in a small bowl. Add the mixture to the saucepan and stir until well combined.
- Add the pudding mix and baking powder to the saucepan and stir until well combined.
- Add the flour to the saucepan and stir until just incorporated.
- Pour the batter into the prepared parchment paper-lined baking dish. Even the batter out with a spatula or lightly tap the dish against the counter until the batter is even.
- Sprinkle the chopped Reese’s on top of the batter and use the palm of your hand or fingers to lightly tap them into the brownie batter just a little bit.
- Bake for 30 minutes or until done.
Suggestions:
- For this recipe, I used 6 traditional Reese’s Cups. There are usually 2 per package. You can use less or more, depending on how much you love Reese’s Cups.
- For this recipe, I used a box of dark chocolate pudding mix, made by Godiva. You can use any brand of dark or milk chocolate pudding mix.
- Allow the brownies to cool for at least 30 minutes before removing them from the pan. Grab the edges of the parchment paper, lift up, and remove the brownies from the baking dish. Then, you can easily cut the brownies into small squares.
- If using a metal pan or ceramic baking dish, in lieu of a glass one, you may need to adjust the baking time. I suggest you check on the brownies after they have baked for 25 minutes.
Improvements:
- After the brownies have cooled, drizzle them with a little bit of melted chocolate.
- Replace traditional Reese’s Cups with white chocolate or dark chocolate varieties.
- For even more added texture, add finely chopped peanuts to the brownie batter before baking.
- Check out this recipe for Butterfinger Crackle Top Fudgy Brownies.
Ingredients:
- 1/2 Cup Unsalted Butter
- 1 Cup of Light Brown Sugar, Packed
- 2 Eggs
- 1 Teaspoon Vanilla
- 1 (3.6-oz.) Box Chocolate Pudding Mix
- 1/2 Teaspoon Baking Powder
- 3/4 Cup All-Purpose Flour
- 6 Reese's Cups, Roughly Chopped
Directions:
- Preheat oven to 350 degrees. Line an 8 x 8 glass baking dish with parchment paper. Set aside.
- Over low heat, melt the butter and sugar in a medium saucepan, stirring constantly. When the butter is completely melted and the sugar is incorporated, remove the saucepan from the heat.
- Whisk the eggs and vanilla together in a small bowl. Add the mixture to the saucepan and stir until well combined.
- Add the pudding mix and baking powder to the saucepan and stir until well combined.
- Add the flour to the saucepan and stir until just incorporated.
- Pour the batter into the prepared parchment paper-lined baking dish. Even the batter out with a spatula or lightly tap the dish against the counter until the batter is even.
- Sprinkle the chopped Reese's on top of the batter and use the palm of your hand or fingers to lightly tap them into the brownie batter just a little bit.
- Bake for 30 minutes or until done.
PIN THIS RECIPE
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