Preheat your oven to 350°F (175°C). Line a 13 x 9 inch pan with foil or parchment paper and set it aside. This will ensure that your brownies do not stick and make the process easier when it’s time to remove them.
In a medium saucepan over low heat, melt 1 cup of butter. Stir in 8 oz of semi-sweet chocolate chips and watch as they melt together, stirring frequently until the mixture is smooth and completely melted. The aroma will be intoxicating, so take a moment to enjoy it!
Once melted, remove the saucepan from heat and stir in 2 cups of sugar and 2 tsp of vanilla extract. This is where the magic begins as the sugar dissolves into the rich chocolate mixture. Make sure it’s well combined.
Add the 5 eggs, one at a time, mixing well after each addition until the mixture is smooth and glossy. This step is crucial as it helps incorporate air into the batter, giving your brownies a light texture.
Next, fold in the 1/3 cup of cocoa powder, 1/2 tsp of salt, and 2/3 cup of all-purpose flour, mixing until just combined. Be careful not to overmix; you want to keep that fudginess intact!
Pour the brownie mixture into the prepared pan and gently spread it out evenly. Bake in the preheated oven for approximately 30 to 35 minutes. A toothpick inserted one inch from the side of the pan should come out clean. Keep an eye on them to avoid overbaking.
Once baked, remove the brownies from the oven and allow them to cool completely in the pan. This is crucial, as it allows them to set properly and makes slicing easier.
In a separate bowl, beat together 4 tbsp of softened butter, 3/4 cup of creamy peanut butter, 1 cup of powdered sugar, and another 1/2 tsp of vanilla extract. Add 2 tbsp of milk little by little until you reach a smooth consistency. This frosting is the perfect addition!
Spread the peanut butter frosting over the cooled brownies, making sure to cover them generously. The frosting is smooth, creamy, and divine, adding a new layer of flavor.
For the final touch, melt 1 cup of semi-sweet chocolate chips and 1 tsp of butter in a small microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring in between, until melted and smooth.
Pour the melted chocolate into a piping bag (or a Ziploc bag with a corner cut off) and drizzle it over the frosted brownies. Sprinkle the 1 1/2 cups of chopped Reese’s candies on top. Let everything cool and set up before slicing into squares.
