Peanut Butter Cup Brownies

These peanut butter cup brownies are fudgy, and decadent with creamy peanut butter swirled throughout. Peanut butter cups in the batter and on top of the brownies make them even more delicious, indulgent and the ultimate brownie.

There’s nothing quite like a perfect brownie. Gone are the days of dry, tasteless and lackluster brownies. I don’t like to throw around the word ‘perfect’ often, but when it comes to these brownies, they are perfect. When a brownie craving strikes, this the recipe I turn to most. My Oreo Cheesecake Brownies and Raspberry Cheesecake Brownies use my-go to brownie recipe and they're also incredibly delicious.

Jump to:

• Why You Will Love This Recipe
• Recipe Ingredients
• Recipe Instructions
• Baking Tips
• Storage and Freezing
• More Brownies to Try
• Recipe

Why You Will Love This Recipe

• Quick, simple from scratch brownies that don’t require a mixer.
• Thick, fudgy, and rich brownie base filled with peanut butter cups, marbled with smooth peanut butter and topped with even more peanut butter cups.
• While measurements are provided, you can use as few or as many peanut butter cups as you like. Reese’s pieces, or peanut butter M&M’s are also good in this recipe.
• Chewy edges, fudgy centers with pockets of melted chocolate and peanut butter.
• Made with simple pantry ingredients, found in any grocery store, most of which you likely already have.

Recipe Ingredients

All purpose flour

Cocoa powder - Either natural or Dutch processed will work here. I prefer the Dutch processed because of it’s deeper flavor and color.

Fine sea salt

Unsalted butter

Espresso powder (optional) – to enhance the chocolate

Chocolate chips – bittersweet or semi-sweet

Granulated sugar

Light brown sugar

Eggs

Vanilla extract

Peanut butter – I do not recommend natural peanut butter for this recipe. It tends to separate during baking.

Peanut butter cups – any size or brand

Recipe Instructions

Before beginning the recipe, line a 8x8 square pan with two sheets of parchment paper, making sure the parchment extends over the sides of the pan to form a "sling". Secure the sides with binder clips if you would like. Preheat the oven to 350F.

1. Whisk together the flour, cocoa powder and salt, breaking up any lumps.
2. On low heat, melt together the butter and espresso powder. Remove from the heat.
3. Stir in the chocolate chips until fully melted and smooth. If there is chocolate that hasn’t melted, put back on low heat and stir until melted.
4. Whisk in the granulated sugar and brown sugar.
5. Whisk in the eggs and the vanilla.
6. Fold in the flour mixture, stirring until just combined.

7. Fold in half of the peanut butter cups.
8. Evenly spread the batter into the prepared pan.
9. Melt the peanut butter for 20-30 seconds until melted and slightly runny.
10. Dollop spoonfuls of peanut butter onto the brownie batter and swirl with a toothpick.
11. Scatter the top with the remaining half of the peanut butter cups.
12. Bake for 25-35 minutes, or until a toothpick inserted into the brownies comes out with few moist crumbs. Gooey is fine, uncooked batter is not.

Baking Tips

• Use a good quality cocoa powder and chocolate. You don’t need a super expensive brand, just one you enjoy eating. I like to use Ghirardelli and Guittard.
• Do not overmix the batter. Overmixing can cause the brownies to be tough, chewy and gummy in an unpleasant way. Stir just until mixed, then give the sides and bottom of the bowl a final scrape to ensure everything is well incorporated.
• The best way to get a good swirl pattern is to dollop the peanut butter evenly in very small spoonfuls over top, then use a toothpick to randomly swirl it around. Swirl until there’s ribbons of peanut butter throughout the top of the brownie batter.
• For the cleanest and prettiest cuts on the brownies, chill until completely cold and use a large, sharp knife like a chef’s knife to make a clean cut into the brownies across the width of them. Wipe off the knife off on a hot, damp rag in between each cut.

Storage and Freezing

Peanut butter cup brownies can be stored in an airtight container at room temperature for up to 3 days. They will last up to 5 days if they are refrigerated.

Baked and cooled brownies can be frozen. Store the brownies in an airtight container, in an even layer, using parchment paper to separate the layers. Thaw overnight in the refrigerator.

Did you make this recipe? Share it with us! Tag @littlevintagebaking on Instagram and leave a star rating below if you LOVED this recipe. For more baking and decorating ideas follow me on Pinterest.

More Brownies to Try

Recipe