Bars & Brownies • Currently Craving • Seasonal
Peanut Butter Cup Brownies
June 17, 2024
Chocolate and peanut butter are arguably the world’s most delicious duo and these Peanut Butter Cup Brownies are proof positive […]
Chocolate and peanut butter are arguably the world’s most delicious duo and these Peanut Butter Cup Brownies are proof positive that no better combo exists. They’re rich and fudgy, impossibly decadent and totally irresistible. I dare you to have just one!
What makes these brownies so good?
These brownies are the literal definition of Over-The-Top. They’re ridiculously good and dangerously easy to make. These brownies are:
- Rich and fudgy
- Oooey, gooey and perfectly chewy
- Chock full of chocolate and peanut butter flavor
- A delicious twist on the classic brownie
- Perfect for feeding a crowd (but so good you’ll want them all to yourself)!
Ingredients
These easy and delicious brownies come together in under an hour with just a handful of simple ingredients. Here’s what you’ll need:
- Flour – for best results, measure the flour with a kitchen scale. Adding too much flour will make the brownies dry and cakey, instead of fudgy.
- Cocoa Powder – I like to use Dutch process cocoa or Hershey’s Special Dark. Regular unsweetened will work too.
- Butter – for really delicious brownies, I prefer to use melted butter rather than oil. Regular unsalted butter works well but if you only have salted butter on hand, omit the extra salt in the recipe.
- Eggs – 3 large eggs add flavor and lots of chew to our brownies.
- Sugar – you’ll need both granulated and light brown sugar for the recipe.
- Chocolate – chopped semi-sweet or dark chocolate is best but chocolate chips will do in a pinch!
- Mini Peanut Butter Cups – it’s no secret that I am obsessed with the mini peanut butter cups from Trader Joes. I love the dark chocolate ones for a quick chocolate fix but the milk chocolate ones are delish in baked goods. If using the Reese’s Peanut Butter Cups, I suggest chopping them into quarters instead of halves.
- Vanilla – just a splash adds a delicious depth of flavor. Use the good stuff!
How to make peanut butter cup brownies
You can make these brownies with just a bowl and whisk – no fancy equipment needed. Follow this easy step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Melt the butter and chocolate together until shiny and smooth.
Step 2: Add the brown sugar.
Step 3: Add the granulated sugar.
Step 4: Whisk together until well combined, about 1 minute.
Step 5: Add the eggs and vanilla.
Step 6: Whisk until fully incorporated.
Step 7: Add the dry ingredients.
Step 8: Use a spatula or wooden spoon to gently fold the ingredients together. Do not over mix.
Step 9: Pour about 2/3 of the batter into a parchment lined 8 x 8 inch pan.
Step 10: Top the batter with pieces of mini peanut butter cups. Add the remaining batter on top and smooth with an offset spatula.
Step 11: Bake for 22 to 25 minutes or until the edges are set and the center of the brownies are baked through. Do not over bake.
Step 12: Remove the pan from the oven immediately top with more pieces of mini peanut butter cups. Cool the brownies and then slice and serve.
Variations
I LOVE these brownies just as the recipe is written but if you want to add a little more pizzazz to these bad boys, give these variations a try:
- Add peanut butter chips to the batter before baking
- Swap the milk chocolate peanut butter cups for the dark chocolate version
- Swirl a 1/2 cup of peanut butter into the batter
- Sprinkle the top of the brownies with semi-sweet chocolate chips
- A dusting of flakey sea salt on top is always a good idea!
How to store
Store the brownies tightly covered at room temperature for up to 4 days – if they last that long! You can freeze the brownies by cooling them completely and then wrapping in two layers of plastic wrap. Defrost at room temperature before serving.
Happy baking!
Looking for more delicious brownie recipes? You’ll LOVE these:
Peanut Butter Cup Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 squares 1x
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American
Description
Ultra rich and fudgy peanut butter cup brownies are so easy to make in one bowl with just 7 simple ingredients. Chock full of gooey chocolate and chopped peanut butter cups, these brownies are totally irresistible!
Ingredients
- 1/2 cup (113 g) unsalted butter, cubed
- 6 ounces semi-sweet chocolate, chopped
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 3/4 cup (95 g) all-purpose flour, spooned and leveled
- 2 tablespoons Dutch process cocoa powder
- 1/2 teaspoon salt
- 18 – 20 mini peanut butter cups, halved
Instructions
- Preheat the oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper. Allow the ends of the parchment to extend over the sides of the pan for easy removal of the brownies once baked. Set aside.
- Over a double boiler, melt the butter and chocolate together until smooth and shiny. Set aside to cool for 5 minutes.
- Add the sugars to the melted chocolate and butter. Whisk until well combined, about 1 minute.
- Add the eggs and vanilla, whisking until fully incorporated.
- Add the flour, cocoa powder and salt. Use a large spatula or wooden spoon to fold in the dry ingredients. Do not over mix.
- Pour about 2/3 of the brownie batter into the prepared pan. Top the batter with pieces of mini peanut butter cups, distributing evenly.
- Cover the peanut butter cups with the remaining batter. Use an offset spatula or knife to spread the batter evenly over the top until level.
- Bake in the center rack of the oven for 12 minutes. Remove the pan from the oven and tap twice firmly on the kitchen counter. Return the pan to the oven and bake for another 8 to 12 minutes. The brownies are done when the edges are set and begin to pull away from the sides of the pan. The center of the brownies should not jiggle.
- Remove the pan from the oven and immediately press the remaining peanut butter cups into the top of the brownies so that they melt quickly.
- Allow the brownies to cool before using the parchment paper overhang to carefully life the brownies from the pan. Slice and serve.
Notes
Store tightly covered at room temperature for up to 4 days.
May be frozen. Defrost at room temperature before serving.
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2 Comments
Dana
June 30, 2024 at 2:11 pmOh! Can I ask one more question? I didn’t get the crackly top either time even with significant mixing of sugar, chocolate, eggs….What am I doing wrong?
Dana
June 30, 2024 at 2:10 pmI have made these twice now. The second batch is still in the oven. I never tasted the first batch because they went so fast! They got great reviews, I’m hoping to taste this batch. With that said…the cooking time is significantly longer than the recipe specifies. I’m aiming for crumbs or barely a streak when I bake these and they need at least 10 min more for that. At 24 min there’s a lot of jiggle-slosh. And my oven temp is accurate. – But, I also want to say I’ve made quite a few of your recipes and they’ve ALL been winners.