Peanut Butter Reese’s Brownies
These Peanut Butter Reese’s Brownies are the ultimate treat for chocolate and peanut butter lovers. Fudgy, decadent brownies loaded with Reese’s peanut butter cups create an irresistible dessert that disappears in minutes.
Perfect for potlucks, bake sales, or satisfying your sweet tooth, these brownies combine rich chocolate with creamy peanut butter in every bite. The recipe is simple enough for beginners but impressive enough to wow any crowd.
Why You’ll Love This Recipe
These brownies deliver the perfect balance of chocolatey richness and peanut butter sweetness. The fudgy texture paired with chunks of Reese’s cups creates an addictive combination that’s hard to resist.
They’re incredibly easy to make with simple pantry ingredients and come together in one bowl. No mixer required, and they’re ready in under an hour from start to finish.
The best part? You can customize them with your favorite Reese’s varieties—regular cups, minis, or even Reese’s Pieces work beautifully.
Read More: Pumpkin Blondies
Key Ingredients
For the Brownie Base:
For the Peanut Butter Swirl:
How to Make Peanut Butter Reese’s Brownies
Making these brownies is straightforward and doesn’t require any special equipment. The one-bowl method keeps cleanup minimal while delivering maximum flavor.
The key is not to overbake them—you want that fudgy center. A toothpick should come out with a few moist crumbs, not completely clean.
Peanut Butter Reese’s Brownies
Course: DessertCuisine: AmericanDifficulty: Easy16
brownies15
minutes30
45
minutesUltra-fudgy chocolate brownies swirled with peanut butter and loaded with Reese’s peanut butter cups
Ingredients
- Brownie Layer
¾ cup (170g) unsalted butter, melted
1 cup (200g) granulated sugar
½ cup (100g) packed brown sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
¾ cup (75g) unsweetened cocoa powder
1 cup (125g) all-purpose flour
½ teaspoon salt
1 cup chopped Reese’s peanut butter cups
- Peanut Butter Swirl
½ cup (125g) creamy peanut butter
¼ cup (30g) powdered sugar
8-10 mini Reese’s cups for topping
Directions
- Preheat and Prep: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on sides.
- Make Brownie Batter: In a large bowl, whisk melted butter with both sugars until combined. Add eggs and vanilla, whisking until smooth and glossy.
- Add Dry Ingredients: Sift in cocoa powder, flour, and salt. Fold gently until just combined—don’t overmix. Fold in chopped Reese’s cups.
- Prepare Peanut Butter Swirl: In a small bowl, mix peanut butter and powdered sugar until smooth and slightly softened.
- Assemble: Pour brownie batter into prepared pan. Drop spoonfuls of peanut butter mixture on top. Use a knife to swirl through the batter in figure-8 motions.
- Add Toppings: Press mini Reese’s cups into the top of the batter, spacing them evenly.
- Bake: Bake for 28-32 minutes, until edges are set but center is still slightly soft. A toothpick inserted should have a few moist crumbs.
- Cool: Let cool completely in the pan on a wire rack (at least 1 hour) before cutting into 16 squares.
Notes
- Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Make Ahead: These brownies taste even better the next day once flavors meld together.
Substitutions: Use almond butter or sunflower seed butter for peanut allergies. Any chocolate chips can replace Reese’s cups if needed.
Cutting Tip: Use a hot, clean knife (run under hot water and wipe dry between cuts) for clean edges.
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Total Fat | 15g |
| Sugars | 28g |
| Protein | 5g |
Tips for Perfect Brownies
Don’t skip the parchment paper—it makes removing brownies from the pan effortless. The overhang acts as handles for easy lifting once cooled.
Room temperature eggs incorporate better and create a smoother batter. Let them sit out for 15-20 minutes before starting, or place in warm water for 5 minutes.
For extra decadence, drizzle melted chocolate and peanut butter over the cooled brownies. A sprinkle of flaky sea salt on top enhances all the flavors beautifully.
Serving Suggestions
Serve these brownies slightly warm with a scoop of vanilla ice cream for an indulgent dessert. The contrast of cold ice cream with fudgy brownies is heavenly.
They’re also perfect for packed lunches, picnics, or as an afternoon pick-me-up with coffee. Cut them into smaller squares for parties or potlucks.
Pair with a cold glass of milk for the classic combination, or enjoy with hot chocolate for double the chocolate goodness.
Storage and Freezing
Keep brownies in an airtight container at room temperature for up to 4 days. Layer parchment paper between stacks to prevent sticking.
For longer storage, refrigerate for up to one week. The texture becomes slightly denser but they’re just as delicious cold—some people prefer them chilled!
Freeze individual brownies wrapped in plastic wrap, then placed in a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before enjoying.
Frequently Asked Questions
Can I use natural peanut butter?
Regular creamy peanut butter works best as natural varieties can be too oily and separate during baking. If using natural, stir very well first and reduce by 2 tablespoons.
Why are my brownies cakey instead of fudgy?
Overbaking is the main culprit. Remove brownies when a toothpick has moist crumbs, not when it’s clean. They’ll continue cooking slightly as they cool in the pan.
Can I double this recipe?
Absolutely! Double all ingredients and use a 9×13-inch pan. Baking time may increase by 5-8 minutes—check for doneness starting at 33 minutes.
