Peanut Butter Cup Brownies

Whisking Wolf
by Whisking Wolf
9 servings
40 min
Peanut Butter Cup Brownies

Rich and decadent, Reese’s Peanut Butter Cup Brownies are a dream dessert. With creamy peanut butter mixed into the fudgy batter and tons of peanut butter cups on top, the combination of flavors is irresistible and incredibly satisfying.

Today I’m determined to master the making of Peanut Butter Cup Brownies. I say this because I got schooled by Reese’s on my first attempt. Unlike other recipes with chopped peanut butter cups mixed in the batter, I wanted my PB cups to top the brownies like a chocolaty crown. Only I failed to factor in 350 degrees of heat and the peanut butter cups melted away like seasoned hide-and-seek champions. One minute they were in plain sight and the next, Poof! They vanished like Houdini. Lesson learned: to avoid a baking magic show, don’t add the peanut butter cups until after baked brownies have cooled for 10 minutes.

reese's peanut butter cup brownies

When it comes to brownies, I keep faking it until I make it. And if that means testing and tweaking a recipe more than once to get it right, so be it. These Peanut Butter Cup Brownies were totally worth the extra spatula licks and the final result is perfection. With creamy peanut butter mixed into the fudgy batter plus sea-salted peanut butter cups on top, these from-scratch brownies could bring even the toughest food critic to their knees. One taste and the peanut butter lovers in your life will be on their knees, too — begging for more!

reese's peanut butter cup brownies.

Before sharing the recipe for Peanut Butter Cup Brownies, here are a few baking tips to help you out:

Ingredient Tips

This recipe uses a mixture of mini and king size peanut butter cups but feel free to substitute any size you have handy.

For best results, eggs need to be at room temperature before beginning.

Always bake brownies with unbleached flour. Bleach should only be added to brownies for cheating boyfriends, not brownies you’re eating yourself.

Preparation Tips

Only bake brownies in a shiny metal pan. Glass and stoneware pans are not recommended for brownies due uneven and prolonged bake times.

Wondering how to tell when brownies are done? Insert a toothpick into the center of brownies. A few moist crumbs means the brownies are ready to be removed from the oven. If the batter is still wet then continue baking and test again in 1 minute increments. Take care to avoid overbaking or brownies will be dry.

How to Store Peanut Butter Cup Brownies

These peanut butter brownies will keep up to 1 week at room temperature when stored in an airtight container.

Can you freeze brownies? Yes! Brownies with peanut butter cups can be frozen up to 3 months. Before freezing, be sure brownies have cooled completely. Next, slice into individual servings then wrap each in plastic wrap then in aluminum foil and place in an airtight container. Thaw at room temperature before serving.

reeses peanut butter cup brownies.

I hope you enjoy this Reese’s Peanut Butter Cup Brownies recipe. Please leave a rating and review below when you try it yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like unique brownie recipes then you’ll love these One Bowl Oreo Brownies. Scratch made with simple ingredients, these cocoa powder brownies are chock full of creamy, crunchy Oreo cookies and semi-sweet chocolate chips.

oreo brownies.
Peanut Butter Cup Brownies
Recipe details
  • 9  servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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Peanut Butter Cup Brownies
  • 1/2 cup unsalted butter melted and cooled
  • 3/4 cup dark brown sugar packed
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract pure
  • 1/2 cup creamy peanut butter
  • 3 large eggs room temperature
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp sea salt fine
  • 3/4 cup all-purpose flour unbleached
  • 4 peanut butter cups king size
  • 15 mini peanut butter cups
  • sea salt (optional topping)
Peanut Butter Cup Brownies
Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with parchment paper and set aside.
In a large bowl, whisk together melted butter, both sugars, vanilla and peanut butter until combined.
Add eggs, one at a time, whisking vigorously after each addition until well incorporated.
Stir in cocoa powder, salt, and flour until *just* combined.
Spoon batter into parchment-lined baking pan then level the top with a spatula.
Bake for 25 minutes or until a tester inserted into center of brownies comes out with a few moist crumbs. Do not overbake or brownies will be dry.
Remove pan from the oven and place on a wire rack to cool.
Remove wrappers from peanut butter cups. After brownies have cooled for 10 minutes, gently push peanut butter cup bottoms into the brownie crust.
Allow brownies to cool to completely at room temperature before slicing. *If the peanut butter cups are still a bit melty after brownies have cooled, refrigerate a few minutes until firm.
If desired, sprinkle peanut butter cups with sea salt.
Cover and store leftovers at room temperature up to 1 week.
Whisking Wolf
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