Reese’s Peanut Butter Pumpkin Brownies

12 Reese’s Peanut Butter Pumpkins (snack size, not the larger ones) (if you can’t find the smaller ones, use 9 regular sized peanut butter pumpkins)

 3/4 cup all purpose flour

 1/2 cup unsweetened cocoa powder

 1/2 teaspoon kosher salt

 3/4 cup packed light brown sugar

 3/4 cup sugar

 1/2 cup unsalted butter, melted

 1 Tablespoon vanilla extract

 2 large eggs, at room temperature

 1/2 cup peanut butter chips

Preheat the oven to 350 degrees F.

Unwrap the Peanut Butter Pumpkins. When you put the brownies in the oven, put the peanut butter pumpkins in the freezer. This will help the chocolate not melt as much. 

Sift together the flour, unsweetened cocoa powder and kosher salt. Set aside. 

In a bowl of a stand mixer with the paddle attachment, mix together the light brown sugar, sugar, melted unsalted butter and vanilla extract on medium speed for 3 minutes.

Add in the eggs, at a time. 

Slowly add in the dry ingredients on low speed. Then take a spatula and fold the ingredients together.

Add in the peanut butter chips and fold them in. 

Spread the batter into a lightly greased 8 by 8 inch baking pan. Bake at 350 degrees F for 30 minutes.

Cool the brownies for a cooling rack.

Once they’ve cooled for 20 minutes, press the peanut butter pumpkins on top of the warm brownies in rows of three.

Cool the brownies completely before cutting into pieces. If the peanut butter pumpkins start to melt a bit, don’t worry. If they start to melt too much, place the brownies in the freezer for a couple of minutes to stop the melting. 

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