Brownies With Reeses Pieces Topping

So, you’ve hit that point, haven’t you? That undeniable urge for something sinfully delicious, but the thought of a full-on baking marathon makes you want to just… not. You’re in luck, my friend! Because today, we’re diving headfirst into a recipe that’s basically a hug in brownie form, topped with those candy-coated nuggets of pure joy: Brownies with Reese’s Pieces Topping. Get ready for your tastebuds to throw a party. 🎉

Why This Recipe is Awesome

Honestly? Because it’s ridiculously easy and ridiculously good. We’re talking chewy, fudgy brownies that practically bake themselves, then we go and shower them with Reese’s Pieces. It’s like the universe decided to reward you for existing. Plus, it’s mostly dump-and-stir, meaning less time slaving and more time *devouring*. It’s pretty much idiot-proof, and trust me, I’ve tested that theory. It’s also perfect for when you want to look like a baking superstar without actually putting in the superstar effort. You’re welcome. 😉

Ingredients You’ll Need

• Butter: Unsalted, obviously. Unless you enjoy a salty surprise in your dessert. Then go for it, you rebel. About 1 cup (2 sticks).
• Sugar: Granulated sugar for sweetness and a touch of brown sugar for that extra chew. Let’s say 1 cup granulated and ½ cup packed brown sugar.
• Eggs: Two large ones. They’re the glue that holds this deliciousness together.
• Vanilla Extract: The secret weapon. Don’t skimp here! 1 teaspoon.
• Flour: All-purpose, because we’re not fancy here. Just ½ cup.
• Cocoa Powder: Unsweetened. The darker, the fudgier, the better. About ½ cup.
• Salt: Just a pinch. Balances all that sweet. ¼ teaspoon.
• Reese’s Pieces: A generous handful (or three). Don’t be shy. We’re talking at least 1 cup, maybe more if you’re feeling extra.

Step-by-Step Instructions

1. First things first, preheat your oven to 350°F (175°C) and grease and flour an 8×8 inch baking pan. No one likes brownies stuck to the pan; it’s a sad, sticky situation.
2. Melt your butter in a medium saucepan over low heat. Once it’s all liquid gold, take it off the heat and stir in both sugars. Mix until they’re buddies and the sugar is mostly dissolved.
3. Crack in your eggs, one at a time, whisking well after each addition. Then, stir in the vanilla extract. This is where the magic starts to happen.
4. In a separate bowl, whisk together your flour, cocoa powder, and salt. Now, gently fold these dry ingredients into the wet ingredients. Mix until *just* combined. Overmixing is the enemy of chewy brownies, FYI.
5. Pour that glorious batter into your prepared pan and spread it out evenly. It’s going to look thick, and that’s exactly what you want.
6. Now for the best part! Scatter those Reese’s Pieces all over the top of the batter. Push them down *just a little* so they don’t all float away like tiny orange boats.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter!). Don’t overbake, or you’ll lose that fudgy goodness.
8. Let them cool completely in the pan before cutting. This is arguably the hardest step. Patience, grasshopper.

Common Mistakes to Avoid

• Overmixing the batter: Seriously, just stir until no dry streaks remain. Your brownies will thank you with ultimate chewiness.
• Overbaking: This is the quickest way to a dry, crumbly brownie. Keep a close eye on them towards the end! Moist crumbs are your friend.
• Not preheating the oven: Yeah, don’t do that. It throws off the baking time and temperature. Just do it.
• Skipping the cooling: I know, I know, it’s torture. But cutting into hot brownies is a recipe for a messy disaster. Let them set!

Alternatives & Substitutions

Feeling a little adventurous? Swap out some of the Reese’s Pieces for M&M’s for a classic candy-coated crunch. Or, if you’re feeling *really* wild, chop up some extra Reese’s peanut butter cups and scatter those on top too. Double the Reese’s, double the fun! You could also add a sprinkle of sea salt on top right after baking for a fancy-pants salty-sweet combo.

FAQ (Frequently Asked Questions)

Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Butter gives these brownies their rich, decadent flavor and texture. Margarine can sometimes lead to a greasier, less satisfying result. Stick with butter if you can!

Do I *really* need to cool them completely?
Look, I’m not your mom, but I strongly advise it. If you cut them too soon, they’ll be gooey and fall apart. Patience is a virtue, especially in brownie land.

Can I add nuts?
Of course! If you’re a nut person, chop up some walnuts or pecans and toss them into the batter before baking. Just remember, nuts are not allowed to overshadow the Reese’s Pieces, got it?

My brownies look a little… flat. What went wrong?
This usually happens if you overmix the batter, which can knock out the air, or if your baking soda/powder (if you used any, which we didn’t here!) is old. Or, you might have spread the batter too thin. But hey, even flat brownies are usually pretty darn delicious.

How long do these last?
In a tightly sealed container at room temperature, they should be good for about 3-4 days. If they even make it that long! Most likely, you’ll devour them within 24 hours. It’s fine. We don’t judge.

Final Thoughts

And there you have it! Brownies that are almost as fun to make as they are to eat. They’re the perfect treat for movie nights, study sessions, or just because you deserve it. So go ahead, whip up a batch, and let those Reese’s Pieces work their magic. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking (and eating)! 🍫🧡