White Chocolate Reese Cup Topped Brownies


This past Labor Day, I was in charge of making the desserts for my mom’s barbecue lunch. First I made mandarin orange cake with pineapple fluffy frosting.  To go along with that light desert, I decided to make something on the richer side. Since everyone in my family loves chocolate, I used one of my favorite brownie recipes as a base. Instead of topping the brownies with frosting, I chopped up an entire bag of white chocolate Reese cups and layered them on top before baking. The results were quite interesting. The white chocolate from the Reese cups melted and spread during the baking process, creating a unique topping almost like a chewy frosting. They were very rich as expected, but almost everyone in my family ended up preferring brownies with good old chocolate frosting. My daughter ate the Reese cups off the top and skipped the brownie part, while my husband remarked that they tasted good but were too much on the sweet side for him.


White Chocolate Reese Cup Topped Brownies
Prep time
Cook time
Total time
Serves: 16
  • 1 cup butter, softened
  • 2 cups white sugar
  • 4 large eggs
  • 1 Tablespoon vanilla bean paste
  • 1&1/2 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 (12 oz.) bag White Chocolate Reese Cups, chopped (2&1/2 cups chopped)
  1. Preheat oven to 350 degrees. Spray a 9x13 inch cake pan with nonstick cooking spray.
  2. Unwrap the White Chocolate Reese Cups, and chop each one into 6-8 pieces. Set aside for later.
  3. In a large mixer bowl on medium speed cream together: butter, sugar, and vanilla until light and fluffy, scraping sides of bowl occasionally.
  4. Add eggs and beat well.
  5. Add flour, cocoa powder, and salt. Beat just until well blended.
  6. Spread batter into prepared 9×13 inch cake pan. Layer the top with chopped white chocolate Reese cups.
  7. Bake for 33 minutes or until edges are set.
Nutrition Information
Serving size: 16 Calories: 370


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