Chocolate Reese’s Peanut Butter Cup S’mores Brownies

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so that the foil hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium-sized microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on top of the pan without touching the water. Stir the chocolate and butter occasionally until melted.

Next, stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and cover with marshmallows and Reese’s cups. Put back into oven for approximately 5 minutes. You just want to melt the marshmallows a little. Too long in the oven and they will get crunchy. Remove from oven and allow to cool in the pan.

After brownies are cooled pull out of pan and pull foil off the sides. Melt peanut butter for a few seconds until thin. You can do this in either the microwave or small saucepan over medium heat. Drizzle over brownies. Cut and serve.