Peanut Butter Cup Brownies
If you love the combination of chocolate and peanut butter you’re going to love this homemade brownie recipe! These peanut butter cup brownies are fudgy, chocolatey and full of peanut butter flavor!
In our house we are massive fans of brownies of every kind. And my boys have always love peanut butter cups and Peanut Butter Balls so these peanut butter cup brownies don’t last long at all! They are the perfect marriage of peanut butter and chocolate in a delicious chewy fudgy brownie.
These chocolate peanut butter brownies are great to have on hand for a quick snack or dessert. They are also perfect for parties and always a hit at bake sales! If you love chocolate and peanut butter together pair these brownies with this Buckeye Milkshake.
While I love the convenience of a box mix you really can’t be brownies from scratch for flavor and texture of this chocolate and peanut butter brownie recipe. And even though they take a little more time they are well worth it and still a super easy recipe to make!
- Other Recipes You’ll Love-
- Cake Mix Brownies– These cake mix brownies are so easy and delicious! Using a simple box of cake mix you can make fudgy, chocolatey brownies that everyone loves!
- No Bake Peanut Butter Pie– This no bake peanut butter pie is so fluffy, creamy, and delicious! It is made with a Nutter Butter crust so the delicious creamy peanut butter filling is complemented by a buttery, peanut butter flavored crust!
- Delicious Nutella Blondies– These delicious Nutella blondies are the perfect blend of soft buttery blondies with a swirl of delicious chocolate hazelnut! They are the perfect dessert with a glass of milk, cup of coffee, or scoop of ice cream!
FAQ, Tips & Variations-
Make sure to let the brownies cool completely- The hardest part of making these brownies is letting them cool completely before cutting them and enjoying them! However if they aren’t cooled they won’t cut well and you’ll end up with a bit of a mess. Place the baking dish on a wire rack and let them cool before removing and cutting into pieces. If you line your pan with parchment paper you can lift the brownies out of the baking pan once they are mostly cooled to help them cool faster.
Can I use full size peanut butter cups? Absolutely! If you have trouble finding miniature peanut butter cups have no fear you can still make these brownies! You can use the slightly larger peanut butter cups that are individually wrapped or full size peanut butter cups. You’ll just want to chop them into small pieces. The chocolate on the miniature peanut butter cups is thicker so larger ones may fall apart a bit when chopped and stirred in but you’ll still get the delicious flavor. You can try freezing the larger peanut butter cups for about an hour before chopping to help them stay together.
Additions- These peanut butter cup brownies are delicious the way they are but you can also add or substitute some of the ingredients to make them exactly the way you’d like them. Some of our favorite additions are chocolate chips (semi-sweet chocolate chips or milk chocolate) and chopped peanuts. You can also omit the peanut butter chips if you desire and add in more peanut butter cups.
How to store these brownies– These brownies store well so they are great for making ahead to have on hand for snacks or parties. Keep the brownies in an airtight container at room temperature to keep them fresh. You can also individually wrap them and store them in the refrigerator to keep them longer. You can freeze brownies too, so if you want you can wrap individual brownies in layers of plastic wrap and foil and place them in the freezer. Just pull one out and let it thaw when you have a brownie craving!
Ingredients needed for this Peanut Butter Cup Brownie Recipe
- ½ cup (1 stick) unsalted butter, melted and cooled
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 2 eggs
- 1 ½ teaspoon pure vanilla extract
- ¾ teaspoon salt
- 1 ¼ cups all purpose flour
- ¼ teaspoon baking powder
- 1 cup Reese’s peanut butter cup minis, roughly chopped, divided
- ¾ cup Reese’s peanut butter chips, divided
Here’s how to make Peanut Butter Cup Brownies
Preheat the oven to 350 F. Line an 8×8 inch baking pan with parchment paper or grease the bottom of the pan, or spray the pan with non-stick cooking spray. Set it aside.
Place the butter in a large microwave safe mixing bowl. Heat the butter until it is completely melted, wait a few minutes for it to cool before adding the additional ingredients.
Add the cocoa powder and sugar to the melted butter and whisk until well blended.
Add in the eggs, vanilla extract, and salt and whisk just until the eggs have been fully incorporated into the batter. Do not over mix.
In a separate bowl mix together the flour and baking powder.
Add half of the flour mixture into the chocolate mixture and stir to combine. Add in the remaining flower and continue to stir until everything is well mixed.
Gently fold in half of the peanut butter cups and peanut butter chips. Set the remaining aside to top the brownies.
Spread the brownie batter into the prepared pan in an even layer.
Spread the reserved mini peanut butter cups and peanut butter chips over the top of the brownie batter and gently press them down.
Place the baking pan in the oven and bake at 350 F for 23-27 minutes, or until a toothpick inserted into the center of the brownies comes out mostly clean. For extra fudgy brownies, cook on the lower end of the bake time or remove the brownies from the oven a minute or two early.
Place the baking pan on a wire rack to cool completely before cutting into 9 squares and enjoying!
Store your brownies in an airtight container.
Peanut Butter Cup Brownies
Ingredients
- ½ cup 1 stick unsalted butter, melted and cooled
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 2 eggs
- 1 ½ teaspoon pure vanilla extract
- ¾ teaspoon salt
- 1 ¼ cups all purpose flour
- ¼ teaspoon baking powder
- 1 cup Reese’s peanut butter cup minis roughly chopped, divided
- ¾ cup Reese’s peanut butter chips divided
Instructions
- Preheat the oven to 350 F. Line an 8×8 inch baking pan with parchment paper or grease the bottom of the pan, or spray the pan with non-stick cooking spray. Set it aside.
- Place the butter in a large microwave safe mixing bowl. Heat the butter until it is completely melted, wait a few minutes for it to cool before adding the additional ingredients.
- Add the cocoa powder and sugar to the melted butter and whisk until well blended
- Add in the eggs, vanilla extract, and salt and whisk just until the eggs have been fully incorporated into the batter. Do not over mix.
- In a separate bowl mix together the flour and baking powder.
- Add half of the flour mixture into the chocolate mixture and stir to combine. Add in the remaining flower and continue to stir until everything is well mixed.
- Gently fold in half of the peanut butter cups and peanut butter chips. Set the remaining aside to top the brownies.
- Spread the brownie batter into the prepared pan in an even layer.
- Spread the reserved mini peanut butter cups and peanut butter chips over the top of the brownie batter and gently press them down.
- Place the baking pan in the oven and bake at 350 F for 23-27 minutes, or until a toothpick inserted into the center of the brownies comes out mostly clean. For extra fudgy brownies, cook on the lower end of the bake time or remove the brownies from the oven a minute or two early.
- Place the baking pan on a wire rack to cool completely before cutting into 9 squares and enjoying!
- Store your brownies in an airtight container.
