- 24
4.5/5
(8 Votes)
Ingredients
- 2 pouches Ghirardelli Triple Chocolate Brownie Mix
- 2/3 cup water
- 2/3 cup vegetable oil
- 2 eggs
- 24 Reese’s Peanut Butter Eggs
Preparation
Step 1
Preheat oven to 325˚. Lightly spray 13x9 baking pan with cooking spray.
Mix together brownie mix, water, oil and eggs in bowl until well blended. Spoon half of batter into pan and spread evenly with rubber spatula.
Place peanut butter eggs on top of batter, spacing evenly. Top with remaining batter, spreading with rubber spatula. Bake 50 for metal pan, 55 for glass. Do not overbake.
Cool completely on wire rack before cutting into 24 brownies.