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Reese's Pieces Peanut Butter Egg Brownies
The chocolate to peanut butter ratio of peanut butter eggs is just plain perfect, if you ask me. Adding them to brownies is the icing on the cake.
Course Dessert
Cuisine American
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 16 brownies
Calories 78kcal
- 1 family size box brownie mix or your favorite recipe, prepared but not baked
- 1 cup Reese’s Pieces Pastel Eggs
- 10 small Reese’s Peanut Butter Eggs the kind from the bag, not the kind in the 6 pack box
Preheat oven according to the recipe for your brownie mix. Line a 9x13 baking dish with parchment paper or foil.
Pour just enough of the prepared brownie batter into the pan to cover the bottom in a thin layer.
Stir the Reese's Pieces Pastel Eggs into the remaining brownie batter.
Place the Reese's Eggs in the pan with the brownie batter, spreading them out so that each brownie will get a chunk of the egg.
Pour the remaining brownie batter over the Reese's Eggs and bake according to the recipe instructions.
Remove from oven and let cool before cutting.
Calories: 78kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 12mg | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 0.5mg | Calcium: 30mg | Iron: 0.1mg