Reese's Milk Chocolate Peanut Butter Cup Egg Brownies with Peanut Butter Filling and a Hershey's Chocolate Coating


For the Brownies:

1/2 cup sugar
2 tablespoons unsalted butter
2 tablespoons water
1 1/2 cups chocolate chips
2 large eggs
1/2 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 (10 ounce) bag Reese's Milk Chocolate Peanut Butter Eggs, cut in half

For the Peanut Butter Filling:
1 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1/4 teaspoon salt
1 cup powdered sugar

For the Chocolate Topping:
9 ounces semi sweet chocolate chips
9 ounces milk chocolate chips
1 tablespoon vegetable shortening

To prepare the brownies, preheat oven to 350 degrees Fahrenheit (165C). Grease an 8 x 8 square pan. I use a sandwich baggie as a glove to make this step easier.
In a medium saucepan, combine sugar, butter, and water.  Cook over medium heat until boiling.  Remove from heat and stir in chocolate chips until melted and smooth.  Add eggs and vanilla, whisk to combine. 
In another bowl, combine flour, soda, and salt. Whisk to combine.  In two additions, add the dry ingredients to the chocolate mixture. Stir until just combined.  Gently fold in the peanut butter eggs.  Spread batter into prepared pan and bake for about 25-30 minutes until a toothpick inserted in the middle comes out clean.  Transfer to wire rack to cool completely.

To prepare the peanut butter filling, place the peanut butter, butter, and salt in a microwave safe bowl and heat for one minute until just soft, but not melted completely.  Sift in powdered sugar. Be sure to sift otherwise you run the risk of adding lumps of sugar.  Stir to combine. Spread filling evenly over the cooled brownies using an offset spatula.

To prepare the chocolate coating, melt the chocolate and shortening over a double broiler until smooth.  Pour melted chocolate evenly over the peanut butter filling. Chill until solid.

To serve, let the bars sit at room temperature for about 20 minutes. If you try to cut them straight from the fridge the peanut butter and chocolate layer will separate from the brownie.

peanut butter filling and chocolate coating recipe courtesy of Joy of Baking