Brownie Reese’s Chocolate Chip Cookie Bars – A Real Mouthful

I often get suggestions from friends and others for pins to try on the blog. This one for Brownie Reese’s Chocolate Chip Cookie Bars seemed easy enough, so I decided to give it a try. The photo on Pinterest looks like this:

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I’m not entirely sure where the original recipe comes from, but the instructions are written right under the pin:

 

  • Preheat oven to 350F.
  • Smoosh 1.5 squares of break-apart refrigerated cookie dough into the bottom of each well.
  • Place Reese Cup upside down on top of cookie dough (or an oreo!).
  • Top with prepared box brownie mix, filling 3/4 full.
  • Bake for 18 minutes!

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I don’t have one of those square muffin pans, because every time I look at one in the store, I figure I won’t get enough use out of it, so I went with my regular round muffin tin, and in the interest of a quick clean-up, I lined each cup with a muffin liner. Also, because I wasn’t sure what effect the liner would have on the baking time versus just a straight metal pan, I did half with aluminum-lined liners. I really like these liners, by the way. They bake up really nicely, and there’s no “bleed through” like you might get with a regular paper liner. In the end though, baking time did not differ between the two.

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Next, instead of refrigerated cookie dough, I made it from scratch, just based on the recipe that appeared on the chocolate chip bag.

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This dough was pressed into the bottoms of the cups.

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Next, I put miniature Reese’s Peanut Butter Cups on top of the dough,

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and then I mixed up some Ghirardelli brownie mix

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I left out the icing that goes on top of these.

and poured it over the tops.

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The tray went into the oven for 18 minutes, and came out looking pretty tasty. I couldn’t really test to see if they were done with a toothpick, because the whole thing was too gooey to accurately tell.

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But they looked nice, once I pulled off the paper. Even though the middles had sort of fallen in a little bit, they were evenly baked and very moist.

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Overall though, there was no distinct flavor. They were certainly very rich, but the fudginess sort of overpowered both the chocolate chip and the peanut butter tastes. Bottom line: Despite the simplicity, they’re not worth making unless you are hell-bent on developing Type 2 Diabetes.

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