Estimated Cooking time: 50 minutes

Serving:  About 3 dozen brownies.

• 3/4 cup HERSHEY’S Cocoa
• 2/3 cup vegetable oil
• 2 cups sugar
• 4 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-oz. pkg.) REESE’S Peanut Butter Chips or 1-2/3 cups HERSHEY’S Premier White Chips, divided

• 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. About 3 dozen brownies.

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