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Peanut Butter Cup Brownies

Karissa Parrish (Ginger Snap)
These Peanut Butter Cup Brownies are ultra gooey, fudgy, and filled with miniature peanut butter cups. The irrisistable combination of chocolate and peanut butter come together to create the most perfect brownie recipe that will easily become your new favorite!
Prep Time 15 mins
Cook Time 35 mins
Cooling Time: 1 hr
Total Time 1 hr 50 mins
Course Dessert
Cuisine American
Servings 9 brownies


  • 8x8 inch baking pan
  • Sauce Pan
  • Mixing Bowl
  • Whisk


  • 1/2 cup unsalted butter
  • 4 ounce semi sweet or dark chocolate, chopped
  • 1 1/4 cups sugar
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 1/4 cup vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1/4 teaspoon salt
  • 1 1/2 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 1/2 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.


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.
Keyword easy peanut butter brownies, peanut butter cup brownies, reese's brownies, reese's peanut butter cup brownies