PEANUT BUTTER CUP BROWNIES

“Dig in!”

“Long time fans of www.CookiesbyDave.com (all four of you) know that I steer away from two things, mixes (I fear being viewed as lazy, although I may well be) and peanut butter (my son has an allergy), but in this case, I broke both rules with wonderous results.  You know it’s good, when multiple people compliment your dessert, without begging for attention or approval.  Hey, the people have spoken and these brownies are good.  Go for it, Peanut Butter Cup style.  Enjoy!”

 

16.5 ounce (or close to it) package Refrigerated chocolate chip cookie dough

24 count Reese’s Peanut Butter Cups

1 box (about 1 pound 2.4 ounces) Brownie mix

Additional items asked for on the Brownie mix box (such as water, vegetable oil, and eggs)

 

Preheat oven to 350 degrees.

Line a 13”x9” pan with aluminum foil (aluminum foil should hang out the ends of the pan).

Lightly coat the aluminum foil with cooking spray.  Set aside.

Press the cookie dough into the bottom of the pan.

Top with a single layer of Reese’s Peanut Butter cups.

Prepare brownie mix, as directed on the box.

Pour the brownie batter over the peanut butter cups.

Bake for 40 minutes or until the brownie topping has finished baking (a toothpick will come out clean).

Remove from oven, place on a wire cooling rack, and allow to cool for 20 minutes in the pan.

Remove brownies from the pan by using the aluminum foil to lift the brownies.

Allow to cool completely (about one hour) on a wire cooling rack.

 

Makes about 24 brownies.

 

Revised Source:  “Peanut Butter Cup Cookie Dough Brownies” recipe on www.Pillsbury.com.