These peanut butter cup brownies are ultra gooey, fudgy, and filled with miniature peanut butter cups. The irresistible combination of chocolate and peanut butter come together to create the most perfect brownie recipe that will easily become your new favorite!
These Reese's peanut butter cup brownies are so dense and chocolate-forward in flavor because I use two different types of chocolate: a dark chocolate baking bar, and unsweetened cocoa powder. Both really bring out the chocolatey goodness we want and desire in a fudgy brownie.
The peanut butter cup candies are mixed into both the brownie batter and placed on top of the brownies before baking. If you love peanut butter chocolate desserts, these brownies are a must bake!
Why You'll Love These Brownies
- They're extremely thick.
- Each bite includes a peanut butter cup.
- They're fudgy, ooey-gooey, and includes a crackly top.
- All you need is one mixing bowl.
- They will become your new favorite brownie recipe!
I know, sometimes it's a lot easier to just reach for that boxed brownie mix, but don't! When I say these brownies are easy to make, I mean it. Just one mixing bowl and about 15 minutes of prep is all you need. It's so worth it to make your own.
The chocolate flavor is deeper, bolder, and just overall better. Let's go ahead and make these Reese's brownies!
Expert Baking Tips
- Baking Pan: Line your 8×8-inch square baking pan with parchment paper, creating “handles” that hang over the sides. Then grease your pan with non-stick 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: To easily cut and serve the brownies, allow them to cool for at least one hour.
Here are some of the ingredients we'll need to make this recipe:
- 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.
- All-Purpose Flour: Unless otherwise stated, I always use all-purpose flour in my recipes.
Just follow the step-by-step instructions below for perfect, homemade brownies!
- Chocolate: 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.
- Wet Ingredients: In a large bowl, whisk together the sugar, eggs, and egg yolk for 3 minutes. Whisk in the vegetable oil, vanilla extract, and melted chocolate, just until combined.
- Dry Ingredients: 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.
- Bake: 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.
Frequently Asked Questions
Of course you can! Just make sure it is a high-quality chocolate brand like Ghirardelli or Hershey's.
You could add ½ cup of any of the following: chocolate chunks, chocolate chips, peanut butter chips, or your favorite nut. Feeling adventurous? Add a scoop of vanilla ice cream to eat with your freshly baked brownies for an even sweeter bite!
I personally love to use dark chocolate in my brownie recipes, but you could also use milk chocolate or semi-sweet chocolate.
Keep any leftover brownies in an airtight container on the counter for up to 5 days.
If you really wanted to, you could use a boxed brownie mix and just add the peanut butter cups. (But then, why did you go looking for a homemade brownie recipe online?!)
It brings me so much joy to see you make my recipes. 🙂
More Brownie Recipes
Peanut Butter Cup Brownies
- 8x8 inch baking pan
- Sauce Pan
- Mixing Bowl
- 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
- 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.