*Freeze the Reese's Peanut Butter Hearts or Cups for at least 30 minutes before using.

Preheat oven to 350 degrees Fahrenheit and spray a 9"x13" pan with nonstick baking spray.

In a large microwave-safe bowl, melt butter and chocolate chips together in the microwave, in 30 second increments, stirring in between. Stir mixture until smooth.

Quickly stir in (by hand) brown sugar, granulated sugar, vanilla, eggs, and milk, just until incorporated (don’t over-mix).

In a separate bowl, stir together flour, baking cocoa, baking powder, salt and corn starch. Add flour mixture to wet mixture and stir just until incorporated (again, don’t over-mix!).

Pour and spread mixture into prepared pan and bake for approximately 15 minutes, or just until they're set and a toothpick comes out mostly clean, with a few moist crumbs on it. You don’t want the toothpick to come out super gooey or completely clean, but moist crumbs are what you’re shooting for. Be careful not to over bake.

After removing the brownies from the oven, let them sit for 2-3 minutes, then push the cold Reese's Peanut Butter Hearts or Cups into the top of the brownies (spaced so there will be one per slice of brownie).

Immediately place the brownies in the fridge (for 20-30 minutes) to prevent the peanut butter chocolate candies from melting.

Make the ganache/drizzle by melting 1/2 c. semi-sweet chocolate chips with 1 Tbsp. butter together in the microwave. Stir until smooth, then stir in 1 Tbsp. milk until smooth. Drizzle over the brownies.

Once the chocolate drizzle is set, slice into 12 pieces and serve.