Reese’s Peanut Butter Chocolate Brownie cravings always seem to hit right when you want something easy and wildly satisfying. Maybe you’ve had a long day, or maybe there’s a family movie night coming up and you want a dessert that makes everyone grin at first bite. This is my go-to, no-stress brownie that’s rich, thick, and generously loaded with peanut butter cups. The batter is simple, the swirl is forgiving, and the payoff is major. If you’re new to baking or just need a crowd-pleaser, this one’s a keeper. Let’s make a pan that disappears in minutes.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Reese’s Peanut Butter Chocolate Brownie. After a few test runs, I dialed in the flavors so it’s approachable and full of comfort vibes. Reese's Peanut Butter Chocolate Brownie cravings always seem to hit right when you want something easy and wildly satisfying. Maybe you’ve had a long day, or…
How to make Peanut Butter Brownies
Here’s how I build a bakery-style pan at home, step by step. These are the Reese’s Peanut Butter Chocolate Brownie bars I pull out when I want that fudgy center and crinkly top with big pockets of peanut butter cups. The process is simple and flexible, which makes it easy to fit your kitchen and your schedule.
Pan prep and the swirl
Line your pan with parchment and leave a little overhang for easy lifting. I like a metal 8×8 for thicker brownies, but a 9×9 works if you prefer a slightly thinner bite. Grease lightly so nothing sticks. For the swirl, stir together creamy peanut butter with a touch of powdered sugar and a splash of milk until it’s scoopable. Dollop it on the batter and use a butter knife to swirl gently. Don’t overwork it or you’ll lose those tasty ribbons.
Mixing the batter
Melt butter with chopped chocolate until smooth and glossy. Whisk in sugar while the mixture is still warm so it dissolves. Add eggs one at a time. Mix just until blended to keep the texture fudgy. Sift in cocoa and flour with a pinch of salt. Stir until you don’t see dry bits. Fold in chopped peanut butter cups. If you like extra depth, a tiny pinch of espresso powder never hurts.
Bake it right
Spread the batter into your prepped pan, swirl in the peanut butter mixture, and top with more chopped cups for that loaded look. Bake at 350°F until the edges are set and the center has a slight jiggle. A toothpick should come out with moist crumbs, not wet batter. Cool in the pan before cutting. I know it’s hard to wait, but cooling lets everything set so you get clean, fudgy squares.
If gooey chocolate is your thing, you might also love these gooey s’mores chocolate bars for another sticky-sweet treat on a relaxed weekend.
Tips for making the best peanut butter cup brownies
Little tweaks make a big difference. These tried-and-true tips turn a good pan into a great one, especially when you want a Reese’s Peanut Butter Chocolate Brownie that tastes like it came from your favorite bake shop.
My top moves for fudgy, ripple-rich brownies
- Use room temperature eggs. They blend better and create a smoother batter.
- Don’t overmix after adding flour. Overmixing can make brownies cakey. Stir just until combined.
- Slightly underbake. Pull the pan when the center still looks soft. It sets as it cools and stays fudgy.
- Chop peanut butter cups into different sizes. You’ll get melty bits and bigger pockets in each bite.
- Cool completely before slicing. For neat squares, chill the pan for 30 minutes and use a warm knife.
- Swirl gently. A few figure-eights through the peanut butter is enough to create pretty ribbons.
- Use good cocoa and real chocolate. This is a chocolate-first recipe. Quality shows up in flavor.
- Line with parchment. It makes removing the brownies so much easier, especially when they’re extra fudgy.
“I brought these to a work potluck and people were literally asking for the recipe before lunch ended. They have that perfect fudgy center with salty-sweet peanut butter swirls. I’ve made them twice since.” – Maya
Love chocolate on chocolate? Save these double chocolate snowball cookies for when you want a bite-sized treat to go with your coffee.
Ingredients for loaded Reeses brownies
Everything here is pantry-friendly and flexible, but the hit of peanut butter cups is what makes them extra. I keep a stash in the freezer just for baking days like this.
- Unsalted butter, melted for richness
- Chopped semi-sweet chocolate for shine and depth
- Granulated sugar for crackly tops
- Brown sugar for moisture and chew
- Eggs, at room temperature
- Vanilla extract to round out the flavor
- All-purpose flour, measured with the scoop-and-level method
- Unsweetened cocoa powder, natural or Dutch-processed
- Fine salt to balance sweetness
- Optional pinch of espresso powder to enhance chocolate
- Creamy peanut butter for swirling
- Powdered sugar and a splash of milk to loosen the swirl
- Plenty of chopped peanut butter cups, some folded in and some on top
Pro move: if you like a little crunch, sprinkle crushed pretzels on top before baking. It adds salt and snap without taking over.
Reeses Brownies variations
Once you’ve mastered the base, it’s easy to spin these into something new so you never get bored. Start with the same batter, then swap or add a few extras.
Make it extra nutty by folding in chopped roasted peanuts with the peanut butter cups. Or go dark and bold with bittersweet chocolate pieces. If you want a peanut-free version, swirl almond butter or cookie butter. They both behave beautifully and give a fun twist to the classic Reese’s Peanut Butter Chocolate Brownie vibe.
Need crunch without nuts? Try mini chocolate crisps or crushed cornflakes for a crispy top, or take a cue from these chocolate quinoa crunch bars for an unexpectedly satisfying texture. You can also bake the brownies in a muffin tin for portable brownie cups. Reduce the bake time and keep an eye on them since they set faster.
If you’re hosting and want a dessert table, pair your brownie tray with something creamy like this decadent chocolate fudge truffle cheesecake. Chocolate lovers will be very happy.
Related Posts
Looking for more chocolatey baking days? Bookmark a few of my favorites.
Roll with a twist and try this fun-to-slice brownie cookie roll that layers chewy and fudgy in one bite. If you like candy-bar-inspired treats, this Butterfinger caramel crunch fudge is quick, sweet, and perfect for gifting. For holiday trays or anytime cookies, the festive cookies and cream red velvet brownies always get compliments.
Common Questions
How do I know when the brownies are done? Look for set edges and a slightly soft center. A toothpick should come out with moist crumbs. If it’s totally clean, they’re probably a bit overbaked.
Can I use natural peanut butter? Yes, but stir very well. If it’s too runny, add a little powdered sugar to thicken. The goal is a scoopable swirl that holds shape.
How should I store them? Keep in an airtight container at room temperature for 2 to 3 days. For longer storage, refrigerate up to a week or freeze up to 2 months. Thaw at room temperature.
Can I double the recipe? Absolutely. Bake in a 9×13 pan and watch the time closely. Depending on your oven, it may need a few extra minutes.
How do I get clean slices? Chill the pan for 30 minutes, then cut with a warm, dry knife. Wipe the blade between cuts for neat edges.
Ready to bake and share
This pan hits every craving, and it’s flexible enough for busy weeknights or last-minute gatherings. Once you’ve tried a Reese’s Peanut Butter Chocolate Brownie with a gentle swirl, crispy edges, and soft middle, it’s hard to go back. If you want another perspective on technique and timing, check out these helpful tips for Reese’s Peanut Butter Brownies to compare notes. I hope your kitchen smells like chocolate soon and you’re sneaking a warm corner piece before anyone notices.
Reese’s Peanut Butter Chocolate Brownies
Ingredients
Method
- Line an 8×8 or 9×9 metal pan with parchment, leaving a little overhang. Grease lightly.
- In a bowl, stir together creamy peanut butter, powdered sugar, and milk until scoopable.
- Dollop on the batter and use a butter knife to swirl gently.
- Melt butter with chopped chocolate until smooth and glossy.
- Whisk in sugar while warm until dissolved.
- Add eggs one at a time, mixing just until blended.
- Sift in cocoa and flour with a pinch of salt. Stir until combined.
- Fold in chopped peanut butter cups.
- Spread the batter into the prepared pan and swirl in the peanut butter mixture.
- Top with extra chopped peanut butter cups.
- Bake at 350°F until edges are set and center jiggles slightly.
- Cool in the pan before cutting into squares.
