Peanut Butter Cup Brownies

These peanut butter cup brownies are fudgy, chewy and stuffed with Reese's. They're the ultimate combination of chocolate and peanut butter and the perfect way to take your brownies to the next level!

Course Dessert

Cuisine American

Keyword Peanut Butter Cup Brownies, Reese's Brownies

Prep Time 15

Cook Time 28

Total Time 43

Servings brownies

Calories 321kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan there is not enough batter to use a 9x9 inch (23x23 cm) pan

Ingredients

½ cup unsalted butter (112 grams) cut into pieces
6.5 grams 50-70% dark chocolate (180 grams) finely chopped
1 cup granulated sugar (200 grams)
2 large eggs whisked
1 teaspoon vanilla extract
½ cup all-purpose flour (63 grams)
¼ cup cocoa powder (20 grams)
¼ teaspoon salt
9 peanut butter cups

Instructions

Preheat the oven to 350F (180C or 170C fan forced).
Line an 8x8 inch baking pan with parchment paper or aluminum foil, leaving an overhang around the edges.
Add the butter and chopped chocolate to a large bowl. Microwave on medium power (not high power, which is often the default) for 45 second intervals, stirring between each interval, until smooth. Alternatively, melt together in a double boiler.
Allow the mixture to cool slightly. Then whisk in the sugar and eggs.
Whisk in the flour, cocoa and salt until the batter is smooth. If the cocoa powder looks lumpy, I recommend sifting it first.
Pour about ½ of the batter into the prepared pan.
Place 9 unwrapped peanut butter cups on top in 3 rows of 3 peanut butter cups and press down slightly.
Drop spoonfulls of batter over the peanut butter cup layer.
Then spread the batter smooth so that the peanut butter cups are covered.
Bake in the preheated oven for 27-32 minutes, or until the top looks set and an inserted toothpick comes out clean or with melted peanut butter.
Cool the brownies fully (about 3-4 hours) before slicing. Then lift out of the pan using the overhang from the parchment/aluminum foil. Place on a cutting board and slice with a sharp knife (not a table knife).

Notes

Chocolate: I typically use 50% dark chocolate. Anywhere between 50-70% works well. Semi-sweet chocolate can also be used for sweeter brownies.
Doubling the Recipe: This recipe can be doubled and made in a 9x13 inch pan. The bake time will be slightly longer though - typically 30-35 minutes.
Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 12 equal pieces.
Storage: Store in an airtight container for up to 5 days.

Nutrition