After blending the wet ingredients, I turn my attention to the dry ones. In a separate bowl, I combine the flour, cocoa powder, and salt, whisking them gently to incorporate air. The deep, rich scent of cocoa wafts through the air, and I can hardly contain myself as I fold the dry mixture into the wet ingredients—here, my trusty rubber spatula comes in handy. Once it’s all come together, I carefully stir in those luscious chocolate chips and chopped REESE’S cups, so they’re evenly distributed throughout the batter.
Pouring the batter into the greased baking pan is always a thrilling moment. I like to smooth out the top for an even bake. Here’s a little tip: I save a few pieces of the REESE’S cups to sprinkle on top before it goes into the oven, just to have that extra chocolaty treat on the surface. After about 25-30 minutes in the oven, I start checking for doneness—look for a set top and a toothpick inserted into the center that comes out with a few moist crumbs.
Once they’re baked, I pull out my masterpiece and let it cool off on a wire rack. But let’s be real, patience is sometimes hard when the kitchen smells this good! After about 30-45 minutes, I spread the creamy peanut butter over the top for that delicious finishing touch. You’ll want to let it set a bit more before cutting into squares. Each piece will invite you in with a combination of fudgy brownie topped with creamy peanut butter and that delightful crunch of REESE’S.
Pro Tips for Best Results
One of the tricks I learned after testing this recipe a few times is to let your butter cool slightly after melting it. If you add it while it’s still hot, it can cook the eggs, and that’s not what you want for fudgy brownies! I always take my time with this step and have consistently had great results.
Another great tip is to not overmix the batter once you add in the flour. It’s tempting to stir until everything is perfectly smooth, but this can lead to a denser brownie. A few gentle folds until just combined works wonders! Plus, those chocolate chips and peanut butter cups will find their place beautifully in the batter without needing too much mixing.
Lastly, I recommend letting the brownies sit longer than you think before slicing. It might be hard to wait, but this allows them to firm up a bit, making it easier to get clean cuts. If you can, chill them in the refrigerator for an hour or so! You won’t regret it.
Common Mistakes to Avoid
One mistake I’ve made in the past is using too much flour. I try to spoon the flour into the measuring cup, rather than scooping directly from the bag. It’s a little technique that can make a big difference! Too much flour leads to dry brownies, which is never a good thing. (See the next page below to continue…)