• 1 cup (250 mL) butter or margarine
• 2 cups (500 mL) sugar
• 2 teaspoons (10 mL) vanilla extract
• 4 eggs
• 3/4 cup (175 mL) HERSHEY'S Cocoa
• 1 3/4 cups (425 mL) all purpose flour
• 1/2 teaspoon (2 mL) baking powder
• 1/2 teaspoon (2 mL) salt
• 1 package (300 g) (500 mL) CHIPITS REESE® Peanut Butter Baking Chips, divided

1. Heat oven to 350°F (180°C). Line 18 muffin cups with paper or foil bake cups. In large microwave-safe bowl, place butter. Microwave until melted.
2. Stir in sugar and vanilla. Add eggs; beat well. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in 1 1/3 cups CHIPITS peanut butter chips.
3. Divide batter evenly into muffin cups; sprinkle with remaining CHIPITS peanut butter chips. Bake 25 to 30 minutes or until surface is firm; cool completely in pan on wire rack.

Bake Time: 25 - 30 minutes
Yield: 1 1/2 dozen brownie cups