I made these for someone special for Valentine’s Day. Speaking of which…hope yours is off to a great start. I know mine has been perfect so far.
I don’t think I can call this a recipe.
Maybe I can? Nah, I don’t think so.
It’s the easiest thing in the world, and it never fails to impress people and their taste buds.
Lucky for me, I didn’t have any vegetable oil on hand so I used canned pumpkin in its place, meaning these brownies are not only delicious, but they are incredibly healthy and so that justifies me taste-testing four brownies. I still recommend using the oil because if you’re gonna make Reese’s brownies, go big or go home.
– Box of brownie mix and the things it requires to make them (eggs, oil, water)
– A bag of Reese’s peanut butter cups
1. Follow preparation instructions on back of brownie mix box (preheat oven, mix together ingredients).
2. Chop up Reese’s peanut butter cups (or if you’re lazy like me, break them apart with your hands).
3. While chopping the Reese’s peanut butter cups, eat a few.
4. Add chopped Reese’s to brownie mix.
5. Stir in chopped Reese’s. Batter will be very thick.
7. Pour into brownie pan. Bake for suggested amount of time, but be prepared to leave the brownies in longer because they’re very dense.
8. Realize there is no step 6.
9. Check with toothpick to make sure the brownies are done.
10. When they are finished, remove them from the oven and allow to cool before cutting.
11. Eat some of them. Preferably with chocolate, peanut butter, or moose tracks (!!!) ice cream.
12. Maybe share.