Reese's Layered Brownies
Recipe type: Dessert
Cuisine: Cake
A not-to-sweet peanut butter buttercream frosting sandwiched between two layers of dense fudge brownies and topped with crushed candy, nuts, chocolate and of course, Reese's Peanut Butter Cups.
  • 2 boxes fudge brownie mix
  • ⅓ cup butter, softened
  • ⅓ cup vegetable shortening
  • ⅔ cup peanut butter, creamy
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 4 cups confectioner's sugar, sifted
  • 4-6 tablespoons milk
  • 6 Reese's peanut butter cups, halved
  • nut topping, chopped
  • Marble Mix'ins Butterfinger cookie crunch
  • Reese's hard shell topping
  1. Prepare brownies according to package directions. Divide batter into 2 8-inch round cake pans.
  2. Cool brownies on a cooling rack. When completely cool, refrigerate for 1 hour before frosting.
  1. On medium speed, cream together butter and shortening. Add peanut butter, vanilla and salt, continue mixing until combined.
  2. Gradually add sugar, one cup at a time, scraping the sides of the bowl often.
  3. The frosting will be a little dry, add milk 1 tablespoon at a time until the frosting is light and fluffy.
  4. Refrigerate until ready to use.
  5. Frost the layers of the brownies, using a generous amount on the top and sides.
  1. Add nuts to the side of the cake (how to video)
  2. Sprinkle Butterfinger crunch on the top, add Reese's halves and stream Reese's hard shell over the top.
  3. Keep refrigerated.
Recipe by Fluster Buster at