The very first time I baked these Reese’s Peanut Butter Cup Brownies, my whole kitchen smelled like a chocolate shop collided with a peanut butter factory—in the best possible way. As the brownies baked, the rich cocoa aroma mingled with the warm scent of melting peanut butter cups, and I remember leaning against the oven door just breathing it in. When I finally sliced into them, the layers of fudgy brownie wrapped around the peanut butter cups felt like uncovering treasure. This recipe instantly became one of my go-to indulgent desserts.
Why You’ll Love This Recipe
You’ll love these brownies because they’re unbelievably rich, ridiculously fudgy, and filled with entire chocolate peanut butter cups in every bite. It feels like the perfect marriage of two desserts we all secretly (or not-so-secretly) love—classic brownies and Reese’s cups. And because the recipe uses simple ingredients mixed by hand, you don’t need any fancy equipment or baking expertise. You get that irresistible bakery-style brownie without the bakery price.
Ingredients
- ½ cup salted butter
- 1 ½ cups granulated sugar
- 2 tsp vanilla extract
- 3 large eggs
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 24 chocolate peanut butter cups
When I first made this recipe, I didn’t realize how much using good cocoa powder would improve the flavor—but trust me, it does. The salted butter adds the perfect balance against the sweetness, so don’t substitute it with unsalted unless you add a pinch more salt. And while 24 peanut butter cups may seem like a lot, they create the most incredible layered effect. I’ve tried using fewer, and it was good, but not life-changing like this version.
Equipment Needed
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- 8×8 or 9×9 baking pan
- Parchment paper
- Oven
- Cooling rack
I love using parchment paper because it makes lifting the brownies out of the pan unbelievably easy. A whisk is all you need for mixing—no mixer required—and I’ve found a rubber spatula essential for spreading the thick brownie batter. If you’re using a metal baking pan, keep an eye on the brownies toward the end because metal tends to heat faster. A cooling rack helps the brownies set properly without steaming on the bottom.
Step-by-Step Instructions
When I make these brownies, I like to start by melting the butter gently—not sizzling, just warmed enough to blend smoothly with the sugar. In a bowl, I whisk the butter, sugar, and vanilla until glossy. Then I crack in the eggs one by one, whisking just enough to combine. You don’t want to whip too much air into brownies; I learned the hard way that too much mixing gives them a cake-like texture instead of that dense, fudgy goodness.(See the next page below to continue…)