When Nikki first posted this month's Master Baker ingredient, I knew I wanted to use Reese's PB cup eggs. They are one of my favorites! I decided that I would bake them into some brownies. They turned out 200% better than I even thought they would!
I also sent these with Jake to one of his rehearsals and a couple of the vocalists told Jake that I should go into business and they wanted to market my brownies! Well, I can't take credit for the recipe but I'm pretty sure they are expecting me to send more (often!)
Chewy Cocoa Brownies
Source: Sweet Savory Southern
Photo: my kitchen
1 2/3 cup sugar
3/4 cup melted butter or margarine
2 tablespoons water
2 large eggs
2 teaspoon vanilla
1 13 cup flour
3/4 cup baking cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped nuts (I omitted)
1/2 mini chocolate chips (I replaced with Reese's Peanut Butter Cup Eggs)
Preheat oven to 350. Grease 13x9 pan.
Combine sugar, butter and water in large bowl.
Stir in eggs and vanilla.
Combine flour, cocoa, baking powder and salt in medium bowl.
Stir flour mixture into sugar mixture.
Add nuts and chocolate chips.
Spread into prepared pan.
Bake for 18-25 minutes or until wooden tooth pick inserted comes our slightly sticky.
I cooked them about half way then pressed 2 peanut butter eggs into the top and finished cooking the remaining time. I thought I had melted them too much but once they cooled the peanut butter eggs cooled perfectly!
Makes 12 servings