Ingredients Jump to Instructions ↓

  1. 3/4 cup HERSHEY'S Cocoa

  2. 2/3 cup vegetable oil

  3. 2 cups granulated sugar

  4. 4 large eggs

  5. 2 teaspoons vanilla extract

  6. 1 1/4 cups all-purpose flour

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon salt

  9. 1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips or 1 2/3 cups HERSHEY'S Premier White Chips - divided use 36 pecan halves (optional garnish)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.

  2. Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt.

  3. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups.

  4. Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie. Let stand several minutes to soften; swirl melted chips with knife or spatula.

  5. Garnish with pecan half, if desired.


Send feedback