These loaded peanut butter cup brownies are ooey gooey, fudgy, and filled with mini Reese's peanut butter cups. Peanut butter lovers will go crazy over this homemade brownie recipe with this beloved chocolate peanut butter candy!
These fudgy peanut butter cup brownies are made with both cocoa powder and melted chocolate to create the ultimate fudgy brownies.
Chopped peanut butter cups are folded into the brownie batter and tossed on top before baking too. So, if you love Reese's like I do, you'll definitely want to try these brownies!
Looking for more Reese's desserts? Then check out these: reese's peanut butter cake, peanut butter cup cookies, and peanut butter cookies with Reese's pieces.
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Why You'll Love These Brownies
- They're thick, rich, and decadent.
- Each bite includes a perfect combination of peanut butter and chocolate flavor.
- All you need is one mixing bowl.
- They're loaded with miniature peanut butter cups.
- A whole chocolate bar is used!
Next time you want to make brownies, skip out on the box brownie mix! These chocolate peanut butter brownies are seriously so easy to make. And the homemade flavor is worth it!
Any chocolate lover will find these brownies to be their new favorite recipe.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full list of ingredients, look at the recipe card below.
- Chocolate: I used a dark chocolate Ghirardelli bar (60%) but you could also use milk chocolate or semi-sweet chocolate. For the cocoa powder, make sure to use unsweetened cocoa powder.
- Eggs: A combination of two large eggs and one large egg yolk at room temperature are needed. That extra yolk helps to make the brownies chewy and thick.
- Oil: Just a little bit of vegetable (or canola) oil added to the batter will help to intensify the chocolate flavor, along with adding extra fudginess.
- Flour: Unless otherwise stated, I always use all-purpose flour in my recipes.
- Peanut Butter Cups: I used mini, but you could also use regular Reese's cups too.
Instructions
Here are the step by step instructions on how to make these Reese's peanut butter cup brownies.
Step 1: Melt the chocolate. In a medium saucepan over medium heat, melt the butter and chopped chocolate mixing occasionally until completely melted and smooth.
Step 2: Wet ingredients. In a large bowl, whisk together the white sugar, eggs, and egg yolk for 3 minutes. Then whisk in the oil, vanilla extract, and melted chocolate mixture, just until combined.
Step 3: Dry ingredients: Gently fold in the flour, cocoa powder, and salt using a rubber spatula. Then fold in a ½ cup of chopped mini peanut butter cups.
Step 4: Bake. Scrape the batter into the prepared pan and top with the extra 1 cup of chopped peanut butter cups.
Bake for 30-35 minutes, or just until the edges are set and the center of the brownies no longer jiggle.
Storage Tips
Keep any leftover brownies in an airtight container on the counter for up to 5 days.
You could also cover the whole pan of brownies with plastic wrap or aluminum foil.
Expert Baking Tips
- Baking Pan: Line an 8×8-inch square baking pan with parchment paper, creating “handles” that hang over the sides. Then grease the pan with nonstick spray. This makes extracting the brownies, once they’ve cooled, extremely easy.
- Chocolate: Definitely use high-quality chocolate for this brownie recipe. I used Ghirardelli for the chocolate bar and Hershey’s for the cocoa powder.
- Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Cooling Process: To easily cut and serve the brownies, allow them to cool for at least one hour. I like to use a dough scraper to get smooth and even cuts.
Recipe Variations
Cover with frosting. Love frosting with your brownies? You could easily make and spread on a peanut butter frosting once the brownies have cooled. That'd be delicious!
Extra ingredients. Try folding in a ½ cup of chocolate chips or even peanut butter chips into the batter. This will add an extra layer of flavor.
Recipe FAQs
I like to add an extra egg yolk to my brownies because it makes them more fudgy in texture. Also, adding a melted chocolate bar to the brownie batter makes them super chocolatey and fudgy.
You could bake these in a 9x9 inch square baking pan or a 9x13 inch pan. If you bake in a 9x13 inch pan, you might want to double the recipe so the brownies still turn out thick.
I personally love to use dark chocolate in my brownie recipes, but you could also use milk chocolate or semi-sweet chocolate.
I guess you could and you would just fold in the peanut butter cups, but I highly recommend you make your own. They're super easy and the taste is worth it!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Brownie Recipes
📖 Recipe
Loaded Peanut Butter Cup Brownies
Equipment
- 8x8 inch baking pan
- Sauce Pan
- Mixing Bowl
- Whisk
Ingredients:
- ½ cup unsalted butter
- 4 ounce semi sweet or dark chocolate, chopped
- 1 ¼ cups sugar
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- ¼ cup vegetable or canola oil
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder, sifted
- ¼ teaspoon salt
- 1 ½ cups chopped mini peanut butter cups, divided
Instructions:
- Preheat the oven to 350 degrees and line your 8×8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.
- In a medium-sized saucepan over medium heat, melt the butter and chocolate, mixing occasionally, until completely melted and smooth. Set aside and allow to cool for 5 minutes.
- In a large bowl, whisk together the sugar, eggs, and egg yolk for 3 minutes (this step is crucial). Whisk in the vegetable oil, vanilla extract, and melted chocolate, just until combined.
- Gently fold in the flour, sifted cocoa powder, and salt using a silicone spatula. Then mix in ½ cup of chopped mini peanut butter cups.
- Pour the batter into the prepared baking pan and top with the extra 1 cup of chopped peanut butter cups. Bake for 30-35 minutes, just until the edges are set and the middle of the brownies doesn't jiggle. You can also use a toothpick to check the center (the toothpick should come out clean with just a few crumbs).
- Allow the brownies to completely cool (about 1 hour) before slicing them into bars. Keep any leftover brownies in an airtight container on the counter for up to 5 days.
Notes:
- Baking Pan: Line an 8×8-inch square baking pan with parchment paper, creating “handles” that hang over the sides. Then grease the pan with nonstick spray. This makes extracting the brownies, once they’ve cooled, extremely easy.
- Chocolate: Definitely use high-quality chocolate for this brownie recipe. I used Ghirardelli for the chocolate bar and Hershey’s for the cocoa powder.
- Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Cooling Process: To easily cut and serve the brownies, allow them to cool for at least one hour. I like to use a dough scraper to get smooth and even cuts.
Nutrition
Recipe originally published in September of 2021.
Reese's are my favorite candies, so stuffed inside of chocolate brownies is a yes please from me!