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Reese’s Swirl Brownies

Peanut Butter Swirl Brownies . . . fudgy brownies with a peanut butter swirl and a generous helping of chopped peanut butter cups. A perfect brownie for peanut butter lovers!

I simply can’t resist anything with chocolate and peanut butter, especially if it involves peanut butter cups! I also love Loaded Chocolate Peanut Butter Cookies and Reese’s Peanut Butter Oat Bars.

Chocolate and peanut butter are just meant to be together. I don’t know if there’s a more tasty combination in the universe. These brownies are going to rock your world!
You start with a fudgy brownie that is sensational on it’s own. Fold in a few chopped peanut butter cups and a peanut butter swirl, and you have a treat that’s downright irresistible!


Start by preheating your oven to 350F (325F convection bake). Line a 9”x9” baking pan with parchment paper. Set aside. (Note: recipe can also be made with 8″x8″ baking pan – cooking time will be ~5 minutes longer).

In a large mixing bowl, mix melted butter with sugar, and cocoa powder until a wet, dark brown mixture forms.

Tips: Underbaked is better than over baked with this recipe! These brownies will continue to bake once removed from the oven
Can I use crunchy peanut butter instead of smooth peanut butter? Yes! you can definitely use crunchy peanut butter instead of smooth but it might make it a little more challenging to get the swirl effect.
If making this recipe in a 8×8” pan – bake for ~5 extra minutes.
These brownies last up to 1 week when stored in an airtight container at room temperature.
To freeze these brownies, place them in an air-tight freezer bag for up to 6 months.

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1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Reese’s peanut butter cups, chopped
1/4 cup peanut butter, melted
1/4 cup chocolate syrup

Instructions :

Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
In a medium bowl, whisk together melted butter and sugar until combined.
Beat in eggs and vanilla extract until smooth.
Sift in flour, cocoa powder, baking powder, and salt, and fold until just combined.
Spread the batter into the prepared pan.
Sprinkle the chopped Reese’s cups evenly over the top of the batter.
Drizzle the melted peanut butter and chocolate syrup over the top and use a toothpick to create swirls.
Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Let cool in the pan, then cut into squares and serve.

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