Peanut Butter Cup Brownies are chocolate brownies loaded with peanut butter chips and Reeses Peanut Butter Cups. Watch the video showing you how to make these brownies, then scroll to the bottom of this post and print out the recipe so you can make them at home.
Yes, those yummy little Peanut Butter Cups that we all love to devour have the starring role in this brownie. The peanut butter chips are scattered inside the brownie, giving it a good peanut butter flavor throughout. And then chunks of Reeses Peanut Butter Cups are placed all over the tops of the brownies. It’s a great combination for a peanut butter and chocolate brownie!
Ingredients for Peanut Butter Cup Brownies
Here’s the scoop on the ingredients:
You’ll need some sort of unsweetened chocolate. I used Scharffen Berger since I had some leftover from Christmas. But you can also use the more inexpensive brand in your market’s baking aisle. It won’t make much difference.
There’s also a specialty ingredient: Chocolate Extract. You can find it at Whole Foods or online, but if you’d rather not use it then just substitute vanilla. It will be fine with vanilla. The chocolate extract just gives it an extra boost of chocolate flavor.
And then for the peanut butter lovers in the house, not only are there Peanut Butter Cups in these brownies but added peanut butter and peanut butter chips too.
The batter is spread into a foiled and greased pan. I used a quarter-sheet pan (about 13×9) as I find that that’s the easiest for getting brownies out of the pan safely. You can find a quarter sheet pan on Amazon. You can also use any other 13×9 inch pan. And if you don’t like to use foil in baking, you can use parchment paper instead.
If you chill the brownies well, you can easily get the brownies out of the pan without breaking them apart. Place a cutting board upside down on top of the pan and gently flip it over. Peel the foil off. Your brownies will now be upside down, so place another cutting board on the bottom of the brownies and then flip them back over. They’ll be nice and firm and easy to cut clean squares.
I like to cut the edges off of the brownies and make nicely cut squares. We save the edges for sampling. And they’re especially good when crumbled over vanilla ice cream with Chocolate Sauce on top!
These are everything a brownie should be- chocolatey, fudgy and moist. And all of that added peanut butter stuff happened to be quite a good idea. Kids and adults alike really love these, and they are definitely in my make-these-again collection. And I’ve made them many times since first making them back in 2009!
If you’re looking for more recipes that are great for using up your peanut butter cups, try these:
- Oatmeal Peanut Butter Cup Chocolate Chip Cookies
- Peanut Butter Cup Cookie Cupcakes
- Chocolate Peanut Butter Cup Cheesecake Cake
- Peanut Butter Cup Fudge
- Peanut Butter Cup Ice Cream
- Reeses Stuffed Peanut Butter Chocolate Chip Cookies
- Peanut Butter Cup Blondies
Peanut Butter Cup Brownies
- 4 ounces unsweetened chocolate
- 1/2 cup (1 stick) butter, at room temperature
- 1/2 cup creamy peanut butter
- 2 cups lightly packed light brown sugar
- 4 large eggs
- 2 teaspoons chocolate extract (can substitute vanilla)
- 1 cup all purpose flour
- 2 cups (12 ounces) peanut butter chips
- 6 whole (1.5 ounces) Reeses Peanut Butter Cups chopped
- Preheat the oven to 325°F. Line a 9×13-inch pan with foil or parchment paper. Spray with nonstick spray.
- Melt the chocolate in a glass bowl in your microwave in small bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. (If you don't have a microwave, melt the chocolate in the top of a double boiler-- or set a glass bowl on top of a pan of simmering water).
- In a large mixing bowl, use an electric mixer to combine the butter, peanut butter and brown sugar. Beat in the eggs and chocolate extract. Mix in the melted chocolate. Mix in the flour. Stir in the peanut butter chips.
- Scrape the batter into the prepared pan. Sprinkle peanut butter cup candy pieces on top, pressing pieces lightly into the batter.
- Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into center comes out clean. Let cool completely.
- Refrigerate until the brownies are well chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.