These Peanut Butter Cup Brownies are rich, chocolatey brownies topped with peanut butter cups. If you love chocolate and peanut butter, you will love this brownie recipe!
These peanut butter cup brownies are super rich and chocolatey and topped with peanut butter cups. These are super easy to make. Make monster faces out of the peanut butter cups for the best Halloween treat!
Chocolate and peanut butter are the best combination. These brownies with Reese’s peanut butter cups are delicious and also cute and fun to make.
Why This Recipe Works
- Chocolate fans will love these peanut butter cups brownies! They’re made with melted chocolate, cocoa powder and peanut butter cups.
- They have a rich, fudgy texture.
- No special equipment is required.
- You’ll only need 10 simple ingredients to make these brownies!
- Make monster faces for Halloween! For another yummy Halloween treat, try my Halloween Shortbread Cookies.
Here are some useful notes on the ingredients needed to make these Reese’s peanut butter cup brownies.
- Butter: I recommend using unsalted butter.
- Chocolate: Use semi-sweet or bittersweet chocolate.
- Granulated sugar: Granulated sugar sweetens the brownies and makes them extra moist.
- Brown sugar: Use light or dark brown sugar. Make sure the brown sugar is fresh.
- Eggs: You will need 3 large, room temperature eggs.
- Cocoa powder: Use unsweetened natural cocoa powder.
- Flour: I use all-purpose flour.
- Salt: Salt enhances the flavor of these brownies. It also helps to balance out the sweetness. I like to use fine sea salt.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Use mini peanut butter cups instead of regular peanut butter cups. Be sure to add my my Reese’s peanut butter chip cookies to your baking list!
- Reese’s Peanut Butter Pumpkins work great in place of regular peanut butter cups!
- Mini Reese’s Pieces are also a yummy addition to these brownies. If you have leftover Reese’s Pieces or other Halloween candy, be sure to make my peanut butter cookie dough.
- Dutch process cocoa can be used in place of unsweetened natural cocoa powder.
Here are the directions on how to make brownies with peanut butter cups.
Step one: Combine the chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir as it melts.
Step two: Whisk in the sugar and eggs. Once melted, remove bowl from heat and whisk the sugar in. Add the eggs, whisking after each egg.
Step three: Whisk in the cocoa and salt. Use a spatula to fold in the flour until just combined. Avoid overmixing.
Step four: Pour the brownie batter into an 8 x 8 inch pan. Bake 30-35 minutes.
Step five: Five minutes after taking the brownies out of the oven, gently press the peanut butter cups on top of the brownies in any arrangement you like! Use Reese’s Pieces or M&Ms to create monster faces.
- Tip #1: Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.
- Tip #2: The center should be slightly under done when these brownies come out of the oven. You should get moist brownie crumbs when you stick a toothpick in the center of the brownies.
- Tip #3: Use a long, sharp knife to cut brownies. Do not use a serrated knife. For best results run the knife under hot water and wipe the knife clean after each cut.
Yes. You can make these in a 9-inch square metal pan. They won’t be as thick. Theymight also take slightly less time to bake.
Allow brownies to cool completely before slicing. Use a long, sharp knife to cut brownies. For best results run the knife under hot water and wipe the knife clean after each cut.
Store leftover Reese peanut butter cup brownies for 3 to 4 days at room temperature or for up to 5 days in the fridge. Freeze brownies for up to 1 month.
More Peanut Butter Treats You Will Love
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Peanut Butter Cup Brownies
- 10 tablespoons unsalted butter
- 7 ounces semisweet chocolate or bittersweet chocoalte, chopped
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar light or dark, packed
- 1 cup flour
- 1/4 cup cocoa powder Dutch process or unsweetened, sifted
- 1/2 teaspoon salt
- peanut butter cups use regular or the special Reese’s peanut butter pumpkins
- Mini Reese’s Pieces optional, regular Reese's Pieces or regular or Mini M&Ms can also be used
- Line and lightly butter an 8 x 8 inch pan with parchment paper leaving enough to hang from the sides. Preheat oven to 350 degrees F.
- Place chopped chocolate and butter in a large heatproof bowl set over a saucepan of simmering water. Stir the mixture as it melts. Remove bowl from heat and whisk the sugar in.
- Add the eggs, whisking after each egg. Whisk in the cocoa and salt, then fold in the flour until just combined. Avoid overmixing.
- Pour the brownie batter into the pan and use a spatula or offset spatula to evenly spread out the brownies and smooth out the top. Bake 30-35 minutes until a toothpick when inserted in the center comes out clean and with only a few crumbs. Keep in mind the brownies will continue to cook slightly when out of the oven, so do not over bake them. Place pan on a wire rack and allow brownies to cool slightly.
- Five minutes after taking the brownies out of the oven, gently press the peanut butter cups on top of the brownies in any arrangement you like! Use Reese’s Pieces or M&Ms to create monster faces, if desired.
Please note that nutritional values are created by an online calculator and should only be used as an estimate.