BROWNIES

Brownies with Peanut Butter Chips

1 1/4 cups butter OR margarine, melted
1 3/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips, divided use
PEANUT BUTTER CHIP GLAZE (recipe follows)

Heat oven to 350°F. Grease 13 x 9 x 2-inch baking pan.
Stir together butter and sugar in large bowl. Add eggs and vanilla; beat with spoon or whisk until well blended.
Combine flour, cocoa, baking powder and salt; add to butter mixture, stirring until well blended.
Reserve 1/2 cup peanut butter chips for glaze; stir remaining chips into batter. Spread batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Prepare PEANUT BUTTER CHIP GLAZE; drizzle over brownies. Let stand until glaze is set. Cut into squares.
Makes about 32 brownies.



Brownie Bites with Magic Frosting
3/4 cup HERSHEY'S Cocoa
2/3 cup vegetable oil
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips OR 1 2/3 cups HERSHEY'S Premier White Chips, divided use
36 pecan halves (optional garnish)

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.
Garnish with pecan half, if desired.
Makes about 3 dozen brownies.

Creamy Filled Brownies

1/2 cup butter or margarine
1/3 cup HERSHEY'S Cocoa
2 large eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup finely chopped nuts

CREAMY FILLING (recipe follows)
MINI CHIP GLAZE (recipe follows)
1/2 cup sliced almonds OR chopped nuts (optional)
Heat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil; grease foil.
Melt butter in small saucepan; remove from heat. Stir in cocoa until smooth.
Beat eggs in medium bowl; gradually add sugar, beating until fluffy.
Stir together flour, baking powder and salt; add to egg mixture. Add cocoa mixture and vanilla; beat well. Stir in 1 cup chopped nuts. Spread batter into prepared pan.
Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack; remove from pan to cutting board. Remove foil; cut brownie in half crosswise.

Spread one half with CREAMY FILLING; top with second half.
Spread MINI CHIP GLAZE over top; sprinkle with almonds, if desired.
After glaze has set, cut into bars.
Makes about 24 brownies.

CREAMY FILLING: Beat 1 (3-ounce) package softened cream cheese, 2 tablespoons softened butter or margarine and 1 teaspoon vanilla extract in small bowl. Gradually add 1 1/2 cups powdered sugar, beating until of spreading consistency.

VARIATIONS:
COFFEE: Add 1 teaspoon powdered instant coffee.
ORANGE: Add 1/2 teaspoon freshly grated orange peel and 1 or 2 drops orange food color.
ALMOND: Add 1/4 teaspoon almond extract.

MINI CHIP GLAZE: In small saucepan, heat 1/4 cup granulated sugar and 2 tablespoons water to boiling. Remove from heat. Immediately add 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate, stirring until melted.