Reese’s Brownie Pops are peanut butter cups stuffed inside soft, chewy, chocolaty brownies made with a cake mix. It only takes 4 simple ingredients to make your family swoon!
When I first heard my friend Brittany talk about her decadent brownies made with a Devil’s food cake mix and no eggs, I thought she was crazy! That was of course until I tasted them. Who would have thought that 3 ingredients could make such an amazingly chocolaty dessert? Her brownie recipe has a super fudgy center with a crispy, crackly top. It tastes wonderful and could not have been easier to make. But then I thought…why not add 1 more ingredient, take it up a notch, and stuff Reese’s peanut butter cups in the middle and call them Reese’s Brownie Pops. Now we’re talking!
There is just something about the combination of chocolate and peanut butter. The crunchy little nutty cups just cut the incredibly rich chocolaty brownies perfectly. Then, you decorate the little darlings with confectioners sugar, M&M’s, sprinkles or nuts and stick them on a cookie (lollipop) stick for easy feasting. They are adorable and make the perfect addition to any Holiday Baking Tray that you may be handing out! And speaking of giving away goodies to the neighbors…Please try some of our other great additions for the platter!
White Christmas Cookies to name a few. We’ve definitely got you covered for the Holiday Blitz!
So, I hope you will pick up these easy to make ingredients for our yummy Reese’s Brownie Pops. It’s 3 sinful layers of brownie batter and Reese’s peanut butter cups. They’re completely scrumptious and perfect for the Holidays! Cheers!
- Preheat oven to 350°F.
- In a large bowl, combine the DRY cake mix and the evaporated milk (it will be dry). Pour in the melted butter and gently stir until the mix just comes together (do not over-mix).
- Divide the mixture in half and press half of it in the bottom of a greased 8 x 8-inch baking pan (I spray non-stick cooking spray on my hands to press it down). Lay the peanut butter cups over the top.
- Put the other half of the batter on top covering all the peanut butter cups (again using non-stick cooking spray for your hands to help spread it out). Sprinkle the salt (optional) over the top.
- Bake for 22 to 25 minutes until the batter is fully baked. Allow to cool completely, and then place the pan in the fridge, covered in foil, for a couple of hours.
- Remove the brownies from the pan in one piece, and using star shaped cookie cutters, cut them all out and place them on a plate. Place a cookie stick in the end and decorate as desired.