Description

Crack brownies—delicious and rich dark chocolate brownies topped with melted dark chocolate Reese’s peanut butter cups and sprinkled with sea salt.

Ingredients

Scale

1 box of Ghirardelli dark chocolate brownie mix
1/4 cup water
1/2 cup vegetable oil
1 egg
16 Reese’s dark chocolate peanut butter cups (miniatures—not the super tiny ones)
1 teaspoon sea salt

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Instructions

Follow the directions on the back of the brownie mix box and bake as directed. For this recipe, use a greased 8×8 baking pan or oven-safe dish.
While brownies are baking, unwrap the 16 peanut butter cups and set aside.
As soon as brownies are done (toothpick comes back clean—though I don’t mind if they are a little gooey), remove from oven and place on stove top.
Immediately place peanut butter cups on top of brownies in four rows of four, with the larger surface of peanut butter cup facing down.
Once the chocolate starts to melt (3-4 minutes), take a spoon and smooth the melted chocolate around so that it is evenly dispersed over the brownies.
Allow to cool for fifteen minutes then transfer to refrigerator for at least one hour.

Notes

I often make these the night before and let them sit in the refrigerator overnight, but they are usually ready (with the peanut butter cup layer hardened) after a 1-2 hours.

Nutrition

Serving Size: 1 brownie
Calories: 161
Sugar: 13.6g
Sodium: 180mg
Fat: 9.2g
Saturated Fat: 2.9g
Carbohydrates: 19.5g
Fiber: 0.8g
Protein: 0.9g
Cholesterol: 4mg

Keywords: crack brownies, reese's brownies, peanut butter brownies