These brownies are sinful.  They are dense and decadent.   We found them to be a brownie and fudge-like combo!  People will go nuts for them at a party!  Unfortunately, three of us ate them over a span of a week at our house.

Makayla Feathers’ Award-Winning Peanut Butter Cup Brownies Recipe

From: Serious Eats

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Ingredients

• 1 cup (2 sticks) butter or margarine, melted.
• 1/2 cup Hershey’s cocoa
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 10-12 oz. package Hershey’s peanut butter chips
• 1 cup Hershey’s semi-sweet chocolate chips
• 1/2 cup pecan pieces

Frosting:

• 1/4 cup butter, melted
• 3 tablespoons hot water
• 2 cups sifted powdered sugar
• 1/4 cup Hershey’s cocoa
• 1 teaspoon vanilla extract
• 3/4 cup pecan pieces
• 1-1/2 cup Hershey’s Reese’s premier baking pieces

1. Preheat oven to 350°F. Grease the bottom of a 13 x 9 x 2-inch baking pan; set aside.

2. Place 1 cup of butter in large microwave-safe bowl; cover. Microwave at High (100%) for 1-1/2 minutes or until melted.

3. Place cocoa, brown sugar and granulated sugar in mixer and blend. Add butter and beat. Add eggs and vanilla—beat well. Add flour—until well-blended.

4. Stir in half of the peanut butter chips, all of the semisweet chocolate chips, and the 1/2 cup of pecans.

5. Spread the batter in the prepared baking pan. Bake about 30 minutes or until center is set.

6. Sprinkle with remaining peanut butter chips. Bake for 1 minute more. Cool in pan on a wire rack.

7. In small bowl, combine 1/4 cup of melted butter and hot water. Stir in powdered sugar, cocoa and vanilla. Beat by hand until smooth. Drizzle over top of brownies. Sprinkle with the 3/4 cup of pecans and 1-1/2 cups of premier baking pieces. Cool until frosting is set. Cut into bars.