Since this is my 3rd peanut butter and brownie recipe on the blog…it’s safe to say I have an obsession with this combination. This is how bad it is…3 out of 4 of my brownie recipes have peanut butter in it. That’s right – that’s 75% and I know this won’t be my last. I just can’t help it - the two were made for each other.
This is a super easy recipe and a great Easter treat. On the outside a Reese’s Peanut Butter Egg is just a Reese’s Peanut Butter Cup in egg form right? NO, and I’ll tell you why - the peanut butter to chocolate ratio is different! The egg has more peanut butter and less chocolate which is a delicious change. Now, just imagine that perfect peanut butter egg nestled in a chewy brownie, then topped with vanilla frosting and decorated with sprinkles. It’s perfect! (unless you’re allergic to peanuts – which then you wouldn’t share the same obsession with me.)
You’re going to love me now because you can whip this up so fast with the help of a boxed brownie mix and a container of frosting. I know – it might seem like cheating, but with the beautiful spring weather wouldn’t you rather spend less time in the kitchen and more time outside? I say cheat – cheat away!
Peanut Butter Egg Brownies
Prep time: 5 minutes Cook time: 24-26 minutes Yield: 1 9×13 pan
1 19.5 oz boxed brownie mix (and the additional ingredients to prepare it according to the box)
16 Reese’s Peanut Butter Eggs
1 16 oz. tub of vanilla frosting
Preheat oven to the temperature indicated on the brownie mix.
Line a 9 x 13 baking dish with foil and coat the foil with cooking spray.
Prepare the brownie mix according to the directions found on the brownie box. Pour brownie batter into prepared baking dish.
Place the 16 Reese’s Peanut Butter Eggs on top of the brownies and slightly press into the batter.
Bake according to the time indicated on the brownie mix (between 24-26 minutes).
Remove from oven and allow to cool completely in pan.
Divide the vanilla frosting into 3 separate small bowls. Add a couple drops of food coloring to each bowl, coloring it to the desired color. To get the lavender color – add red and blue food coloring to the frosting. (I used pink, yellow & lavender) There will be left over frosting – save it for your next batch of brownies or baking project.
Using a off set spatula, gently place about ½ to 1 Tbs. of frosting into each “egg” indention. Use your index finger to smooth out the frosting and decorate with sprinkles.
Let’s Stay in Touch (email updates):
- Twice Baked Potatoes with Philly Chive and Onion Cream Cheese
- Chocolate Wine Sangria with ChocolatRouge
- Chocolate Chip Cookie Butter Cookies
- Easy Bacon Chicken Mac & Cheese
- Korean BBQ Short Ribs #CampbellSauces
- Winder Farms Review and Giveaway
- Chocolate Chip Banana Bread
- Pear and Vanilla Bean Jam
- Can It Forward Day 2013 & Giveaway
- Pregnancy Cravings – Chocolate Chip Cookies
- Cilantro Lime Rice
- Roasted Tomato Soup inspired by Panera Bread
- Oreo Cookie Balls
- Holiday Granola and Silpat & Nutmeg Mill Giveaway
- Taylor Thursday & Zuke’s Lil Links Giveaway
TagsAlexia Foods apple Asian bake sale basil birthday bread breakfast brownies brunch cake chocolate cookies cream cheese cupcakes decadent dessert Easy favors French fries frosting giveaway goat cheese healthy Italian lemon mango Marshmallow Pops mint mushrooms party pie potatoes recipe development salad sides Soup soy sauce St. Patrick's Day strawberry Taylor Taylor Thursday tomato vegetarian vinaigrette