Tuesday, March 26, 2013

Marshmallow Reese's Brownies

I worked some long days last week so by the time Friday rolled around, I only had to work 4 hours since we aren't allowed to work overtime and go over 40 hours.  I had seen this recipe on Pinterest and knew it would be the perfect treat to make while I had the afternoon at home to myself.  With the laundry going and college basketball on in the background, I whipped these together in about 10-15 minutes before they went into the oven for about 25 minutes.  Todd & I enjoyed them that evening with vanilla ice cream.  I really liked the addition of the marshmallow cream, something I'm not used to using but added a different flavor.  I also liked the peanut butter eggs because they are bigger and have more peanut butter in them than just the regular peanut butter cups.

Marshmallow Reese's Brownies
The ingredients

Half of the brownie batter on the bottom

Reese's Peanut Butter eggs spread out in the batter

Marshmallow cream spread throughout (which was probably the hardest part of this since it was so sticky)

Remaining brownie batter on top

Ready to eat out of the oven...best served with vanilla ice cream

Marshmallow Reese's Brownies


1 brownie mix (for a 9x13 pan) plus ingredients for brownie mix
1 bag Reese's Peanut Butter Eggs (or cups)
1 cup marshmallow cream


1. Spray a 9×13 pan with baking spray and set aside. Preheat the oven to 350 degrees.
2. Prepare the brownie mix according to the package directions for 2 eggs. Beat until just combined.
3. Spread half the brownie batter in the bottom of the prepared pan. Lay the peanut butter eggs on top of the batter. Drop spoonfuls of marshmallow cream around each egg. Top with the rest of the brownie batter. Spread the batter completely over all the marshmallow cream swirling slightly.
4. Bake for 25 minutes. Cool completely before cutting into the brownies. Store in a sealed container for up to a week

Note: You can also use Reese's peanut butter cups if it isn't Easter

from: Inside BruCrew Life

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