Description
A rich and indulgent brownie gets all glossed up with ganache and topped with a candy coated, peanut buttery grid of nostalgia in this decadent and delightful recipe for Reese's Pieces Brownies.
Ingredients
Units
BROWNIES
- 1 1/4 cups all purpose flour
- 2 tablespoons dark unsweetened cocoa powder
- 1 teaspoon fine sea salt
- 11 ounces dark chocolate (preferably at least 70% cacao)
- 1 cup unsalted butter (2 sticks) chopped into 1" cubes
- 1 tablespoon instant espresso powder
- 1 cup granulated sugar
- 1/2 cup dark brown sugar (lightly packed)
- 5 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
GANACHE
- 9 ounces dark chocolate (preferably at least 70% cacao)
- 1/4 cup heavy cream
- 2 tablespoons instant espresso powder
- 15 ounce bag of Reese's Pieces
Instructions
- Preheat the oven to 350° F and prep a 9" x 13" pan by coating the bottom and sides with butter.
- Whisk together the flour, cocoa powder and salt in a medium bowl.
- Coarsely chop the chocolate and add it, the butter and instant espresso powder to a large heatproof bowl and set it over a saucepan of simmering water. Stir occasionally until the chocolate and butter are completely melted and smooth. Turn off the heat and whisk in the sugars, whisking until they've completely dissolved. Remove from heat and allow to cool to room temperature.
- Add 3 eggs to the chocolate mixture and whisk until combined. Followed by the remaining 2 eggs, whisk until combined.
- Add the vanilla, stirring to combine without overbeating.
- Add the flour mixture and gently fold in using a spatula, until mixture is just combined and there are still some visible flour bits.
- Pour the brownie batter into the prepared pan and smooth the top.
- Bake on the center rack for 30 minutes, rotating the pan halfway through. The brownies are ready when you insert a toothpick into the center and a few moist crumbs still stick to it. For those fudgey, cakey brownies you don’t want to overbake.
- While the brownies cool in the pan, prepare the ganache. Coarsely chop the chocolate and add, along with the instant espresso powder to a medium mixing bowl.
- Put the cream in a small saucepan and warm over medium-high heat until a skin starts to form.
- Immediately pour the hot cream over the chocolate and allow it to sit for 8-10 minutes.
- Stir together until smooth and glossy. If any chunks remain, place the bowl over simmering water briefly and stir until smooth.
- Once the brownies have cooled, gently turn the entire sheet of brownies out onto a flat surface and cut them into a 4x6 grid of squares about 2” each.
- Spoon 1 1/2 - 2 teaspoons of the ganache over the top of each brownie square and smooth with the back of the spoon. The ganache should slowly drip down the sides, giving it that half dipped look.
- Carefully top the ganache with a 4x4 grid of Reese’s Pieces, alternating colors.
Notes
These Reese's Pieces Brownies taste best when you're wearing a red hoodie and watching ET on a crisp, foggy night.
Adapted from The Baked Brownie
- Prep Time: 30 minutes
- Cook Time: 30 minutes