Peanut Butter Reese's Cup Brownies

I had decided to double this recipe.  It turned out good but I was suggest not doubling it and instead baking the quantity for two separate 8x8 pans as the original recipe reads.  The reason being is that when you go to pull the bars out of the pan as directed, it is too dense and the bars crack down the middle.  It just isn't as pretty of a presentation then because you're not able to cut the bars into pretty squares.  I'll give the recipe based on how I will do it next time!

1/2 c butter
3/4 c all purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp kosher salt
6 oz semi sweet chocolate, chopped
1 c sugar
2 large eggs
1 tsp vanilla extract
8 Reese cups, chopped

Heat oven to 350 F.  Grease an 8x8 inch with shortening.  Line with 2 crisscrossed pieces of parchment paper, greasing in between and leaving an overhang on all sides.  Grease the top of parchment paper as well.
In a medium bowlm whisk together flour, cocoa powder, baking powder, and salt.  Set aside.  In a large microwave safe bowl, combine chocolate and butter.  Microwave on high for 30 second intervals, stirring between each, until melted and smooth.  Let cool slightly and whisk in sugar, eggs, and vanilla, stirring until smooth.
Add flour to the mixture and mix until just combined (do not overmix!).  Fold in Reese cups.  Spread batter into prepared pans and bake until a toothpick comes out clean  when inserted into the center, about 30-35 minutes.  Let cool completely in the pan before using the overhang of parchment to pull the bars out and cut into 16 squares.

Peanut Butter Chocolate Cake

I've made this cake before and it was a hit so I made it last weekend for my dad's birthday and the "not party" party that we had Saturday.  I think it tastes like a cake version of Peanut Butter Blossom cookies.  It was pretty hot out last week and our central AC was in overdrive so the butter based icing didn't hold up too well.  If you're making this in the heat, I would suggest keeping it refrigerated till you're ready to serve.

cake:
2 c flour
2 tsp baking powder
3/4 c butter, salted
1 1/3 c sugar
2 eggs
3/4 c creamy peanut butter
1 tbsp vanilla extract
1 c milk

icing:
3/4 c butter, salted
1 1/4 c confectioner's sugar
2 tbsp milk
1 tsp vanilla extract
1 16oz jar of Hershey fudge topping

Preheat oven to 350 F.  Grease and flour 2 9inch pans.  Sift flour and baking powder into small bowl.  Combine milk and vanilla extract in a measuring cup.  In large bowl, cream together the butter and sugar until light and fluffy.  Beat in eggs, one at a time.  Stir in peanut butter.  Beat in flour mixture alternating with milk mixture.  Pour batter into prepared pans.  Bake for 25 to 30 minutes or until toothpick comes out clean.  Let cool in pans for 10 minutes and then remove from pans onto cooling rack to cool completely.

In a large bowl, cream butter till smooth.  Slowly beat in confectioner's sugar.  Blend in milk, vanilla, and Hershey fudge topping.  Keep refrigerated until ready to frost cake.

Frost bottom layer.  Top with second layer and frost entire cake.  Serve remaining frosting warm over top of each slice.