These peanut butter cup brownies are fudgy, chewy, and filled with Reese’s. The rich chocolate and peanut butter pairing takes classic brownies up a notch — perfect for any chocolate-lover.
The ULTIMATE Peanut Butter Cup Brownies
If you want a truly decadent brownie that highlights peanut butter cups, these Reese’s-stuffed brownies are for you. The base is a from-scratch brownie that’s rich and fudgy with a slightly gooey center and a glossy, crinkled top. Whole peanut butter cups are nestled inside for a gooey surprise in every square. They’re more indulgent than plain brownies, but that’s exactly the point.
Making the Brownies
This brownie batter is made from scratch using both cocoa powder and melted chocolate to achieve a deep chocolate flavor without being overly sweet. The recipe uses minimal flour and omits baking powder and soda so the brownies stay dense and fudgy rather than rising like a cake.
Once your batter is ready, assemble the pan and add the peanut butter cups:
- Pour about half the batter into the prepared 8×8 pan and smooth it into an even layer.
- Arrange 3 rows of 3 unwrapped peanut butter cups (nine total) across the batter and press each down slightly.
- Drop spoonfuls of the remaining batter over the peanut butter cups.
- Gently spread the spoonfuls until the cups are covered with an even top layer of batter.
Tip: Dropping spoonfuls of batter and then smoothing makes it much easier to cover the peanut butter cups without displacing them.
Baking Tips & Tricks
- Use an 8×8 inch (20×20 cm) pan. The batter quantity is designed for this size and won’t quite cover a 9×9 pan.
- I use 50% dark chocolate (chopped) for balanced richness. You can use any dark chocolate between 50–70% or semi-sweet if you prefer sweeter brownies. Avoid unsweetened baking chocolate for this recipe.
- After melting the butter and chocolate, let it cool briefly before whisking in the eggs. If the mixture is too hot, it can cook the eggs and create lumps.
- Allow the brownies to cool completely before slicing — chilling for a few hours yields cleaner cuts and neater squares.
- Slice between peanut butter cups to keep them hidden inside, or slice through the center of a cup to showcase the gooey peanut butter when serving.
Chewy, fudgy, rich but not cloying, and packed with Reese’s — these brownies deliver everything you want in a dessert. If you enjoy the chocolate-and-peanut-butter combination, consider trying more recipes that highlight that pairing.
Peanut Butter Cup Brownies
Equipment
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8×8 inch (20×20 cm) pan use this size — the batter won’t fully cover a 9×9 inch pan
Ingredients
- 1/2 cup unsalted butter (112 grams), cut into pieces
- 180 grams 50–70% dark chocolate, finely chopped
- 1 cup granulated sugar (200 grams)
- 2 large eggs, whisked
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (63 grams)
- 1/4 cup cocoa powder (20 grams)
- 1/4 teaspoon salt
- 9 peanut butter cups
Instructions
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Preheat the oven to 350°F (180°C or 170°C fan-forced).
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Line an 8×8 inch baking pan with parchment or foil, leaving an overhang for easy removal.
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Place the butter and chopped chocolate in a heatproof bowl. Melt in 45-second microwave intervals on medium power, stirring between intervals, until smooth, or melt together in a double boiler.
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Let the chocolate-butter mixture cool slightly, then whisk in the sugar and eggs until combined.
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Whisk in the flour, cocoa powder, and salt until smooth. If your cocoa is lumpy, sift it first.
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Pour about half the batter into the prepared pan and spread evenly.
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Arrange 9 unwrapped peanut butter cups in three rows of three on top of the batter and press them down slightly.
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Drop spoonfuls of the remaining batter over the peanut butter cups, then smooth to cover.
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Bake for 27–32 minutes, or until the top is set and a toothpick comes out clean or with only melted peanut butter (not raw batter).
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Cool completely (about 3–4 hours) before lifting the brownies from the pan using the parchment overhang. Transfer to a cutting board and slice with a sharp knife.
Notes
- Chocolate: 50% dark chocolate gives balanced flavor; 50–70% dark or semi-sweet can be used depending on sweetness preference.
- Doubling: Double the recipe for a 9×13 inch pan; baking time will increase slightly (around 30–35 minutes).
- Nutrition: Nutrition info is an estimate per brownie assuming 12 equal pieces.
- Storage: Store in an airtight container for up to 5 days.
Nutrition
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