Reese's Milk Chocolate Peanut Butter Cup Egg Brownies with Peanut Butter Filling and Hershey's Chocolate Coating

 

Nothing quite screams Easter like Reese's Peanut Butter Cups.  Especially in the 'egg' form.  The geniuses over at Hershey's release a seasonal version of Reese's Peanut Butter Cup candy at Easter time, the REESE'S Milk Chocolate Peanut Butter Eggs:

It's the exact same components of a Reese's Peanut Butter Cup, Hershey's chocolate outside, sweetened peanut butter filling inside, but in a bite-sized-shove-in-your-mouth-much-faster except for the blasted foil wrapping, egg-form.

Growing up my mom always made home-made chocolate peanut butter eggs at Easter time.  It's such a loving memory for me thinking about her standing in the kitchen dipping all those sticky peanut butter eggs for me and my Dad.  It was always a once-a-year kind of treat that we adoringly looked forward to.  So this year I decided to attempt a brownie version of her peanut butter eggs, but Gina-style...totally over the top and somewhat ridiculous.  But in a fun, fatty way.

Wishing you all a wonderful-peanut-buttery Easter with your families.  God bless and thanks for always supporting my wicked creations. 

Reese's Milk Chocolate Peanut Butter Cup Egg Brownies with Peanut Butter Filling and Hershey's Chocolate Coating
printable version

Ingredients

For the Brownies:
1/2 cup sugar
2 tablespoons unsalted butter
2 tablespoons water
1 1/2 cups chocolate chips
2 large eggs
1/2 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 (10 ounce) bag Reese's Milk Chocolate Peanut Butter Eggs, cut in half

For the Peanut Butter Filling:
1 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1/4 teaspoon salt
1 cup powdered sugar

For the Chocolate Topping:
9 ounces semi sweet chocolate chips
9 ounces milk chocolate chips
1 tablespoon vegetable shortening

Directions
To prepare the brownies, preheat oven to 350 degrees Fahrenheit (165C). Grease an 8 x 8 square pan. I use a sandwich baggie as a glove to make this step easier.

 

In a medium saucepan, combine sugar, butter, and water. 

 

Cook over medium heat until boiling.

 

Remove from heat and stir in chocolate chips until melted and smooth.

 

Add eggs and vanilla, whisk to combine.

 

 

In another bowl, combine flour, soda, and salt. Whisk to combine.

 

In two additions, add the dry ingredients to the chocolate mixture. Stir until just combined. 

 

Gently fold in the halved peanut butter eggs.

 

Spread batter into prepared pan and bake for about 25-30 minutes until a toothpick inserted in the middle comes out clean.

 

Transfer to wire rack to cool completely.

 

 

To prepare the peanut butter filling, place the peanut butter, butter, and salt in a microwave safe bowl and heat for one minute until just soft, but not melted completely. 



 

 

Stir to combine.

 

 

 

Sift in powdered sugar. Be sure to sift otherwise you run the risk of adding lumps of sugar.

 

 Stir to combine. 

 

Spread filling evenly over the cooled brownies using an offset spatula.

 

 

 

To prepare the chocolate coating, melt the chocolate and shortening over a double broiler until smooth.

 

 

Pour melted chocolate evenly over the peanut butter filling. Chill until solid.

 

The smell of chocolate and peanut butter cause small children to flock with laser guns so be careful.

 

To serve, let the bars sit at room temperature for about 20 minutes. If you try to cut them straight from the fridge the peanut butter and chocolate layer will separate from the brownie.

Happy Easter and enjoy!

 

 

peanut butter filling and chocolate coating recipe courtesy of Joy of Baking