Peanut Butter Overload Brownies
Ingredients
Scale
- 1 box brownie mix (plus the eggs, oil, and water listed on the box)
- 3 Reese’s Spring Sprinkles Big Cups or Reese’s chocolate eggs, chopped (for the eggs it would be the individually wrapped kind)
- 1/2– 1 cup spring egg peanut butter M&Ms, lightly crushed (from a small seasonal bag)
- 1 stick (½ cup) salted butter, softened
- 2 cups powdered sugar
- ¼ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (adjust for frosting consistency)
- Extra Reese’s and M&Ms, for topping
Instructions
- Prepare the brownie mix according to the box directions and pour it into a 9″ square dish sprayed with baking spray and lined with parchment paper. Gently fold in the chopped Reese’s cups or eggs and M&Ms. Bake according to package instructions. Let them cool completely.
- In a large bowl, beat together the softened butter and peanut butter until smooth and creamy. Add in powdered sugar, vanilla, and 2 tablespoons of heavy cream. Beat until fluffy, adding the extra tablespoon of cream if needed to reach your desired consistency.
- Once the brownies are fully cooled, spread the peanut butter frosting evenly over the top.
- Sprinkle more chopped Reese’s cups or eggs and peanut butter M&Ms on top. Gently press them into the frosting so they stick.
- Pop the pan in the fridge for 15–30 minutes for cleaner cuts. Slice into squares and serve!
Find it online: https://lifeandsprinkles.com/peanut-butter-overload-brownies/