- 1 2/3 cup (10-oz. pkg.) REESE'S Peanut Butter Chips
- 3/4 cup HERSHEY'S Cocoa
- 2/3 cup Vegetable oil
- 2 cups Sugar
- 4 Eggs
- 2 tsp Vanilla extract
- 1 1/4 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Salt Or Hershey's Premier White Chips, divided
Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.
Stir together cocoa and oil in large bowl until smooth; stir in sugar.
Beat in eggs and vanilla; stir in flour, baking powder and salt.
Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting.
Drop mixture by rounded tablespoonfuls into baking cups.
Bake 15 to 18 minutes or just until set and small cracks appear on surface.
Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie.
Let stand several minutes to soften; swirl melted chips with knife or spatula.
About 3 dozen brownies.