REESE’S Pumpkin Brownies
REESE’S Pumpkin Brownies
Ingredients
- 1 box REESE’S Peanut Butter Brownie Mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 12 snack-size REESE’S Pumpkins, frozen
- 1/2 cup REESE’S PIECES
Instructions
- 1
Place the snack-size REESE’S Pumpkins in the freezer for at least 2 hours, or until completely frozen. This is crucial for creating the melted peanut butter layer.
⏱️ 120 min
- 2
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 3
In a large mixing bowl, combine the REESE’S Peanut Butter Brownie Mix, 2 large eggs, 1/2 cup vegetable oil, and 1/4 cup water. Mix with a spoon or spatula until just combined and no dry spots of mix remain. Do not overmix.
⏱️ 5 min
- 4
Spread half of the prepared brownie batter evenly into the bottom of the prepared baking pan.
⏱️ 2 min
- 5
Arrange a single, full layer of the frozen REESE’S Pumpkins over the brownie batter. Ensure they are relatively close together to create a continuous peanut butter layer.
⏱️ 3 min
- 6
Carefully spread the remaining brownie batter over the layer of REESE’S Pumpkins, ensuring they are fully covered.
⏱️ 3 min
- 7
Sprinkle the REESE’S PIECES evenly over the top of the brownie batter.
⏱️ 1 min
- 8
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set.
⏱️ 45 min•🌡️ 350
- 9
Remove the brownies from the oven and let them cool completely in the pan on a wire rack before slicing. As they cool, the frozen pumpkins will create a delicious, gooey peanut butter layer through the middle. Once cooled, use the parchment paper overhang to lift the brownies out of the pan, then slice and serve.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
REESE’S Pumpkin Brownies
- 1 box REESE’S Peanut Butter Brownie Mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 12 snack-size REESE’S Pumpkins, frozen
- 1/2 cup REESE’S PIECES
Instructions
- 1
Place the snack-size REESE’S Pumpkins in the freezer for at least 2 hours, or until completely frozen. This is crucial for creating the melted peanut butter layer.
⏱️ 120 min - 2
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 3
In a large mixing bowl, combine the REESE’S Peanut Butter Brownie Mix, 2 large eggs, 1/2 cup vegetable oil, and 1/4 cup water. Mix with a spoon or spatula until just combined and no dry spots of mix remain. Do not overmix.
⏱️ 5 min - 4
Spread half of the prepared brownie batter evenly into the bottom of the prepared baking pan.
⏱️ 2 min - 5
Arrange a single, full layer of the frozen REESE’S Pumpkins over the brownie batter. Ensure they are relatively close together to create a continuous peanut butter layer.
⏱️ 3 min - 6
Carefully spread the remaining brownie batter over the layer of REESE’S Pumpkins, ensuring they are fully covered.
⏱️ 3 min - 7
Sprinkle the REESE’S PIECES evenly over the top of the brownie batter.
⏱️ 1 min - 8
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set.
⏱️ 45 min•🌡️ 350 - 9
Remove the brownies from the oven and let them cool completely in the pan on a wire rack before slicing. As they cool, the frozen pumpkins will create a delicious, gooey peanut butter layer through the middle. Once cooled, use the parchment paper overhang to lift the brownies out of the pan, then slice and serve.
⏱️ 60 min