Peanut Butter Pumpkin Brownies Recipe
Combine canned pumpkin with brownies, and peanut butter cookies and you get yummy peanut butter pumpkin brownies! Make a batch today!
Servings 8
Calories 346kcal
Equipment
Ingredients
- 1 box brownie mix
- ½ can of 100% pure pumpkin
- ⅔ Cup Vegetable Oil
- ¼ Cup Water
- 1 package peanut butter cookie mix plus eggs, water, and oil to make cookies according to package
- ½ cup Hershey's Heath Milk Chocolate Toffee Baking Bits
- ½ cup Reese’s Pieces
Instructions
- Preheat oven to 165C/325F/Gas 3 and grease a 9x13 baking dish with butter or baking spray (or line with parchment paper).
- Place brownie mix in a bowl with pumpkin, oil and water and stir until well combined.
- Add brownie batter to the pan and spread evenly.
- Make the peanut butter cookie dough according to package instructions.
- With your hands, press out cookie dough and lay over the brownie layer until you have used all of the cookie dough (It will create a few gaps and that is okay).
- Sprinkle with the Heath Toffee Bits and Reese's Pieces.
- Bake for 40-45 minutes. Check brownie is cooked through by inserting a cocktail stick into the middle - it will come out clean when done.
- Remove from oven and let the brownies cool completely.
- Cut into pieces and enjoy!
Nutrition
Serving: 1 | Calories: 346kcal | Carbohydrates: 23g | Protein: 3g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 74mg | Fiber: 1g | Sugar: 17g