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Reese's Peanut Butter Chocolate Brownies

Rich and fudgy brownies swirled with creamy peanut butter and loaded with peanut butter cups, perfect for any dessert lover.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Batter
  • 1 cup Unsalted butter, melted For richness
  • 6 oz Chopped semi-sweet chocolate For shine and depth
  • 1 cup Granulated sugar For crackly tops
  • 1/2 cup Brown sugar For moisture and chew
  • 3 large Eggs, at room temperature They blend better at room temperature
  • 1 tsp Vanilla extract To round out the flavor
  • 1 cup All-purpose flour Measured with the scoop-and-level method
  • 1/2 cup Unsweetened cocoa powder Natural or Dutch-processed
  • 1/2 tsp Fine salt To balance sweetness
  • 1 pinch Espresso powder (optional) To enhance chocolate flavor
  • 1 cup Chopped peanut butter cups Folded into the batter
Peanut Butter Swirl
  • 1/2 cup Creamy peanut butter For swirling
  • 1/4 cup Powdered sugar To loosen the swirl
  • 1 tbsp Milk To adjust consistency
Topping
  • 1 cup Chopped peanut butter cups For topping before baking

Method
 

Pan Preparation
  1. Line an 8x8 or 9x9 metal pan with parchment, leaving a little overhang. Grease lightly.
Peanut Butter Swirl
  1. In a bowl, stir together creamy peanut butter, powdered sugar, and milk until scoopable.
  2. Dollop on the batter and use a butter knife to swirl gently.
Mixing the Batter
  1. Melt butter with chopped chocolate until smooth and glossy.
  2. Whisk in sugar while warm until dissolved.
  3. Add eggs one at a time, mixing just until blended.
  4. Sift in cocoa and flour with a pinch of salt. Stir until combined.
  5. Fold in chopped peanut butter cups.
Baking
  1. Spread the batter into the prepared pan and swirl in the peanut butter mixture.
  2. Top with extra chopped peanut butter cups.
  3. Bake at 350°F until edges are set and center jiggles slightly.
  4. Cool in the pan before cutting into squares.

Notes

For fudgy brownies, use room temperature eggs, don’t overmix, and slightly underbake.