Peanut Butter Cup Brownies – Deliciously rich and fudgy brownies that are bursting with chocolate flavour, and stuffed with whole peanut butter cups. These brownies are a peanut butter lover’s dream!
Peanut Butter Cup Brownies
Rich and fudgy brownies stuffed with Reese’s Peanut Butter Cups… Now that sounds like a peanut butter lover’s dream brownie!
These brownies are thick and fudgy, rich in chocolate flavour, and absolutely LOADED with peanut butter cups. Top with mini peanut butter cups for looks and for extra peanut butter overload in every bite.
This is a great brownie recipe for using up leftover candy, and it is very versatile. Have a bunch of Oreos instead? Make my Fudgy Oreo Brownies.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these brownies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Unsalted butter
- Granulated sugar
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Large eggs: You’ll need 2.
- Vanilla extract
- Plain/all-purpose flour: You only need 1/2 cup (60g) of flour. Using such a small amount of flour is what makes for extra fudgy brownies.
- Chocolate chips: You can use milk, dark, or semi-sweet.
- Peanut butter cups: You’ll need 16 whole ones.
- Mini peanut butter cups: Some whole, some halved – for topping.
How to make Peanut Butter Cup Brownies
To make these brownies, simply grab a large microwave-safe mixing bowl and add the butter, sugar, cocoa powder, and salt.
Heat for 30 seconds. Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
Add the eggs and vanilla, and mix well until combined.
Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
Pour half of the batter into an 8×8-inch square baking pan lined with parchment paper, and spread out evenly.
Place the peanut butter cups evenly over the batter, and top with the remaining batter.
Top with mini peanut butter cups – some whole, some halved.
Bake for 30 – 35 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
Allow to cool completely in the pan on a wire rack before cutting into bars. Alternatively, you can place the pan straight in the freezer for 1 hour, then slice and serve.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Peanut Butter Cup Brownies are:
- super quick and easy to throw together
- incredibly thick and fudgy
- rich in chocolate flavour
- stuffed with whole peanut butter cups
- sprinkled with mini peanut butter cups
- the ultimate brownie for peanut butter lovers!
How long will these brownies last? These brownies will stay fresh, kept in an airtight container, at room temperature or in the fridge for up to 1 week.
Can I freeze these brownies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!