I feel it coming. This is the calm before the storm. In 24 hours, Sous Chef will fly back home from school and we will have four days to get her ready to leave for Europe to study for the next 12 weeks.
When she gets back home there will be clothes to pack, items to purchase, errands to run, along with favorite meals to prepare. It will be a whirlwind, but for now, I’m just relaxing and baking while its still quiet.
Months ago, I threw together a dessert for dinner guests that involved one box of brownie mix and a package of peanut butter cups. I was in a hurry and didn’t have time to do much else. The result? Peanut butter and chocolate deliciousness. Ever since then, I have thought to myself that I really needed a do-over on these brownies using a dense brownie recipe and not a boxed mix. I’ve heard about Hershey’s brownie recipe – they claim it is the best. That is a bold statement. Now, these brownies were delicious, really delicious, but I’m not sure if they are the best; I think I have a lot more brownies to eat before I can decide! 🙂
1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup Hershey’s Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
16 Reese’s peanut butter cups
Heat oven to 350°F. Grease a 8-inch square baking pan. Whisk together the butter and sugar. Add the vanilla and eggs; whisk together. Stir together flour, cocoa, baking powder and salt in another bowl. Gradually add to egg mixture, beating until well blended. Spread batter evenly in prepared pan. Put 16 Reese’s peanut butter cups in straight rows in pan. Push down gently into brownie batter and gently cover with batter. Bake about 20 minutes. Cool completely in pan on wire rack.
Kitchenarian Notes: I made these brownies with Hershey’s Special Dark cocoa. They are very dark in color, almost black.