Gluten Free Reese’s Egg Brownies
If you somehow managed to get through Easter with leftover Reese’s Eggs – or you’re smart enough to run to the store and snatch some up while they are discounted after Easter, you NEED to make these. They AREN’T healthy – in any possible way. But they are rich and decadent, they are simple, and they are full of chocolate and peanut butter goodness.
*Edited to note that some lists show Reese’s eggs as gluten free and others claim they contain gluten. If you have an allergy, do your own research and make your own decision. You can also substitue regular-sized reese’s cups, or reese’s miniatures, as all lists indicate these are gluten-free.
When I saw the recipe of Life, Love, and Marathons, I knew I needed to make it for Easter dessert and adapt it to be gluten free. Considering it’s made from a brownie mix, the adaptation was super simple. I used 1-2-3 Gluten Free Divinely Delicious Brownie Mix and it was very rich and fudgy. It’s expensive online, but I bought it at Marshall’s for $5 or $6.
She recommended topping it with vanilla ice cream, and after doing that last night, I don’t disagree.
- 1 gluten-free brownie mix (for a 9×13 pan) plus ingredients for brownie mix
- 1 bag Reese’s Peanut Butter Eggs or cups (can use the smaller versions)
- 1/2 – 1 cup marshmallow cream (can be omitted, but worth it to add)
- Preheat the oven to 350 degrees. Spray a 9×13 pan with baking spray and set aside.
- Prepare the brownie mix according to the package directions. Beat until just combined with a stand or hand mixer.
- Spread half the brownie batter in the bottom of the prepared pan.
- Lay the peanut butter eggs on top of the batter. The closer they are, the richer the brownies.
- Drop spoonfuls of marshmallow cream around each egg.
- Top with the rest of the brownie batter. Spread the remaining batter over the top evenly.
- Bake according to package instructions – I needed to bake a little longer than the instructions.
- Cool completely before cutting into the brownies.
If you can’t bear to use up your Reese’s Egg in brownies or it’s not Easter season, use regular-size peanut butter cups.
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