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Peanut Butter Cup Brownies

Irresistibly Gooey Peanut Butter Cup Brownies You’ll Love

Deliciously fudgy Peanut Butter Cup Brownies loaded with Reese's cups and mini chocolate chips, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup semi-sweet chocolate chips Substitute with dark chocolate for a more intense taste.
  • 1/2 cup unsalted butter Salted butter can be used; adjust salt in recipe.
  • 2 large eggs Room temperature.
  • 1 tsp vanilla extract Opt for pure vanilla extract for best results.
  • 1 cup white granulated sugar Brown sugar can be used for added depth.
  • 1/2 cup all-purpose flour Gluten-free flour can be used as a substitute.
  • 1/4 cup Dutch process cocoa powder Unsweetened cocoa is an alternative.
  • 1/4 tsp salt Essential for flavor balance.
For the Delicious Mix-ins
  • 1 cup Reese's peanut butter cups (miniature) Regular peanut butter cups can be used.
  • 1/2 cup mini chocolate chips Use milk or dark chocolate chips based on preference.
For Decoration
  • 8 cookies Nutter Butter cookies Replace with any favorite cookie if desired.
  • 8 pieces miniature pretzels Chocolate-covered pretzels add a sweet twist.
  • 1 pack candy eyes Available at baking supply stores.
  • 8 pieces red round candies (mini M&M's) Any red candy can work as a substitute.

Equipment

  • 8x8 baking pan
  • heatproof bowl
  • Mixer
  • spatula

Method
 

Step-by-Step Instructions for Peanut Butter Cup Brownies
  1. Preheat your oven to 325°F (163°C). Spray an 8x8 baking pan with non-stick spray and line with parchment paper.
  2. In a large heatproof bowl over simmering water, melt chocolate chips and butter until smooth. Let cool.
  3. In a medium bowl, sift together flour, cocoa powder, and salt.
  4. In another bowl, beat eggs, sugar, and vanilla extract until pale and thick.
  5. Gently stir the cooled chocolate mixture into the whipped egg mixture. Fold in dry ingredients gently.
  6. Fold in chopped Reese's cups and mini chocolate chips until evenly distributed.
  7. Spread the batter evenly in the pan and bake for 40-45 minutes until edges are set.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack. Scatter more peanut butter cups on top.
  9. Decorate with Nutter Butter cookies, pretzel antlers, candy eyes, and red candies.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Store brownies in an airtight container at room temperature for up to 5 days. Refrigerate for up to 7 days for longer freshness. Freeze for up to 30 days, thaw before serving.

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