Remember those moments when you’re craving something intensely chocolatey but with that perfect hit of peanut butter? That’s exactly where these Peanut Butter Cup Brownies shine. They’re not just brownies—they’re an experience that transforms ordinary dessert time into something worth looking forward to all day.
I stumbled upon this recipe years ago during a late-night baking experiment, and it’s been my go-to crowd-pleaser ever since. The fudgy chocolate base with swirls of creamy peanut butter creates that magical combination that makes Reese’s so addictive, but in an elevated, homemade format that will make you feel like a pastry chef.
Why This Recipe is Awesome
What makes these Peanut Butter Cup Brownies truly special is the perfect balance between rich chocolate and nutty peanut butter. Unlike many recipes that simply drop peanut butter cups into basic brownie batter, this version incorporates the peanut butter directly into the batter, creating beautiful swirls that ensure every bite delivers that perfect chocolate-peanut butter ratio.
The brownies develop a slightly crackly top while maintaining an incredibly fudgy center—that perfect textural contrast that distinguishes exceptional brownies from merely good ones. Plus, they’re surprisingly straightforward to make. No complicated techniques or specialty equipment required, just simple mixing and swirling that creates something that looks and tastes professionally made.
Equipment needed: 9×9 inch baking pan, parchment paper, mixing bowls, whisk, spatula
Peanut Butter Cup Brownies
Ingredients
- 1 cup 2 sticks unsalted butter
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¾ cup creamy peanut butter not natural style
- 1 cup mini peanut butter cups roughly chopped
- ¼ cup chocolate chips semi-sweet or dark
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
- Melt the butter in a large microwave-safe bowl, heating in 30-second intervals and stirring in between until completely melted.
- Whisk the sugar into the melted butter until well combined, then let the mixture cool slightly for about 5 minutes so it won’t cook the eggs.
- Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt until well combined.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix – stop when you no longer see dry flour.
- Reserve about 1 cup of the brownie batter and spread the remaining batter evenly in the prepared pan.
- Warm the peanut butter in the microwave for about 20 seconds to make it more spreadable, then dollop spoonfuls over the brownie batter in the pan.
- Drop spoonfuls of the reserved brownie batter between the peanut butter dollops, then use a knife or skewer to create beautiful swirls by gently running it through the batters.
- Sprinkle the chopped peanut butter cups and chocolate chips evenly over the top, gently pressing them slightly into the batter.
- Bake for 28-32 minutes until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Don’t overbake – they’ll continue cooking slightly as they cool.
- Allow the brownies to cool completely in the pan on a wire rack before lifting out using the parchment paper overhang and cutting into squares.
Notes
- For extra-defined swirls, chill the peanut butter for 10 minutes after heating and before dolloping.
- These brownies are even better the next day as the flavors meld together overnight.
- Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- For cleaner cuts, refrigerate the brownies for an hour before slicing with a warm knife (run under hot water and wipe dry between cuts).
- You can freeze these brownies for up to 3 months – wrap individual pieces in plastic wrap, then store in a freezer bag.
Calories & Nutritional Info
- Calories: Approximately 320 per serving
- Fat: 19g (9g saturated)
- Carbohydrates: 35g (28g sugars)
- Protein: 5g
- Allergens: Contains eggs, wheat, peanuts, and dairy
- Dietary notes: Not suitable for those with peanut allergies; can be made gluten-free by substituting a 1:1 gluten-free flour blend
Common Mistakes to Avoid
- Overbaking: These brownies should remain fudgy in the center. A toothpick should come out with a few moist crumbs, not completely clean.
- Using natural peanut butter: The oil separation in natural peanut butter can affect the texture and swirling capabilities. Stick with conventional creamy peanut butter.
- Mixing the batter too much: Overmixing develops gluten, which makes brownies tough instead of tender. Stop mixing as soon as the dry ingredients are incorporated.
- Cutting while warm: Patience pays off! Cutting into warm brownies creates messy edges. Let them cool completely for clean, defined squares.
- Using cold eggs: Cold eggs don’t incorporate as well and can cause the butter to solidify. Always use room temperature eggs for the best texture.
Alternatives & Substitutions
- Butter alternatives: Replace butter with coconut oil (use 25% less) for a different flavor profile, though the texture may be slightly different.
- Sugar options: Reduce sugar to 1½ cups for less sweetness, or use half brown sugar for a deeper caramel note.
- Chocolate variations: Swap semi-sweet chocolate chips for white chocolate chips, butterscotch chips, or caramel bits.
- Nutty alternatives: If peanut allergies are a concern, use almond butter, cashew butter, or sunflower seed butter instead.
- Add-ins: Incorporate ½ cup toasted chopped walnuts or pecans for extra crunch, or add a teaspoon of espresso powder to enhance the chocolate flavor.
- Gluten-free version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works! It will add extra texture to your brownies with those little peanut bits. Just make sure it’s still the conventional type (not natural) for the best swirling results.
Why did my brownies turn out cakey instead of fudgy?
This usually happens from overmixing the batter or overbaking. Remember to mix just until ingredients are combined and pull them from the oven when a toothpick shows moist crumbs, not completely clean.
Can I double this recipe for a larger crowd?
Absolutely! Double all ingredients and bake in a 9×13 inch pan. You may need to add 5-7 minutes to the baking time, but still use the toothpick test as your guide.
How do I know when these brownies are done baking?
The edges should be set and slightly pulled away from the sides of the pan. When you insert a toothpick in the center, it should come out with a few moist crumbs attached—not wet batter, but not completely clean either.
Can I make these brownies ahead of time for a party?
Definitely! These brownies actually taste even better the next day. Store them in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
Final Thoughts
These Peanut Butter Cup Brownies are more than just a dessert—they’re a little moment of joy in your day. The way the peanut butter and chocolate flavors dance together creates something truly special that’s worth taking the time to savor. Whether you’re baking for yourself or sharing with others, this recipe delivers that perfect balance of indulgence and comfort that we all need sometimes.
