Year of Baking: Bake It In A Cake’s Halloween Brownies with Reese’s Pieces.

As I am sure you have noticed, I moved the Year of Baking to Tuesday. I have a big post planned for tomorrow that follows more the WIAW ideas, and both of these together would be TOO much.

This week I made Bake It In A Cake’s Halloween Brownies with Reese’s Pieces.

BIIAChalloweenbrownies

I had a bag of Reese’s Pieces kicking around and I didn’t want to chow down on them so I looked up to see if any my cookbooks had a recipe where I could use them. Originally, I was just going to replace chocolate chips in a recipe, but I ended up finding this recipe that had reese’s pieces as part of the ingredient list. The brownies also had a peanut butter icing, but honestly I just wasn’t in the mood so I didn’t make it.

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Ingredients

Brownies
4 ounces unsweetened chocolate, broken or chopped
1.5 sticks unsalted butter
2 cups granulated sugar
3 large eggs
1/2 teaspoon salt
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup Reese’s Pieces

Frosting
2 sticks unsalted butter, room temperature
1/2 cup smooth or crunchy peanut butter
2 cups powdered sugar
2 tablespoons whole milk, if needed

Instructions

1. Preheat oven to 350 degrees and line 2 mini muffing tins with paper liners
2. Place the chocolate and butter in a microwave safe bowl and microwave for 90 seconds, stopping halfway through to scrape the sides and mix
3. Do not heat for longer than 90 seconds or the chocolate can burn
4. Using a wooden spin mix in the sugar, it will be thick & grainy, the sugar should be mixed in evenly
5. Stir in the eggs one at a time until the mixture is smooth
6. Add the salt and vanilla and stir for another 20 seconds
7. Mix in the flour until just combined
8. Stir in Reese’s Pieces
9. Using a 1-inch cookie scoop, spoon the brownie batter into the tins so the cups are about three-quarters full
10. Bake for 20 minutes or until the brownies have set (check with toothpick)
11. Cool the brownies for 10 minutes in the pan before transferring to a wire rack

Frosting
1. Whip the butter and peanut butter together for 30 seconds
2. Add the powdered sugar, 1/2 a cup at a time, until fluffy
3. If the frosting is too thick add the milk until the frosting is fluffy
4. Pipe or spread on cupcake and decorate with leftover Reese’s Pieces.

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Notes

I halved the recipe, because I certainly don’t need 36 mini brownie bites, and I decided to use a mini pan (for 12) and fill as many regular size cupcake tins.

Next time I would butter the tin instead of using paper because the brownies stuff to the liners and half the brownie didn’t come out of the liner.

I definitely prefer the Valentine’s Day brownie bite to this one. It wasn’t chewy on the outside, but these ones didn’t have a buttery taste, so I know to cut down the butter for the next time. I love peanut butter, but I would love a peanut butter swirl in the brownie instead of the Reese’s Pieces.

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Do you bake with candies? What’s your favorite recipe?