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Chocolate Peanut Butter Brownies

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close up shot of a bunch of Chocolate Peanut Butter Brownies stacked on top of each other
Stuffed with chewy Reese’s peanut butter cups, these homemade chocolate peanut butter brownies are soft, gooey, delicious, and might just make the perfect brownie.
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Table of Contents
  1. Chocolate Peanut Butter Brownies Ingredients
  2. How To Make This Chocolate Peanut Butter Brownie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These decadent chocolate peanut butter brownies use a simple homemade brownie recipe with the addition of full-size creamy peanut butter cups in the center. A delicious twist on a classic chocolate brownie, this version is stuffed with nutty, buttery deliciousness.

close up shot of a bunch of Chocolate Peanut Butter Brownies stacked on top of each other

Chocolate Peanut Butter Brownies Ingredients

Chocolate Peanut Butter Brownies raw ingredients that are labeled

You will need:

  • ½ cup of salted butter, melted and cooled
  • 1½ cups of granulated sugar
  • 2 teaspoons of vanilla extract
  • 3 large eggs
  • ¾ cup of all-purpose flour
  • ½ cup of unsweetened cocoa powder
  • ½ teaspoon of salt
  • ½ teaspoon of baking powder
  • 24 full-size chocolate peanut butter cups, unwrapped

SUBSTITUTIONS AND ADDITIONS

PEANUT BUTTER CUPS: We like to use Reese’s peanut butter cups, but any brand will work just as well. Use 24 cups for fully-loaded brownies, or use fewer and space them out.

VANILLA EXTRACT: If you don’t have vanilla extract on hand, you could substitute it with maple syrup or leave it out altogether without too much difference to the taste of these chewy brownies.

COCOA POWDER: Instead of cocoa powder, you could use a third of a cup of melted, unsweetened baking chocolate and use two tablespoons less butter.

CHOPPED PEANUTS: Like a crunchy brownie? You could add a quarter cup of chopped nuts if you wish.

CHOCOLATE CHIPS: Add a quarter cup of milk, semi-sweet, or peanut butter chips to this great recipe for even more sweet goodness.

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How To Make This Chocolate Peanut Butter Brownie Recipe

STEP ONE: Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper and spray with non-stick cooking spray.

OUR RECIPE DEVELOPER SAYS

Allow the parchment paper to overhang the edges of the pan a little. This will make it easier to remove the brownies when they’re done.

STEP TWO: Using a stand mixer or a hand mixer and a large mixing bowl, beat together the melted butter and sugar.

melted butter and sugar in a bowl

STEP THREE: Add the vanilla extract and eggs, one egg at a time, beating well between each addition.

vanilla and eggs added to the butter and sugar in the bowl

STEP FOUR: Sift together the flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the mixture and beat until fully combined.

flour, cocoa powder, salt, and baking powder shifted into the butter mixture in the bowl

STEP FIVE: Spread half of the chocolate brownie batter across the bottom of the prepared pan.

PRO TIP:

The batter will be thick in texture, so spread it carefully to cover the entire pan.

chocolate batter spread on the bottom of the baking pan

STEP SIX: Press the chocolate peanut butter cups in an even layer into the brownie batter, forming neat rows.

peanut butter cups placed on top of the chocolate batter in the baking pan

STEP SEVEN: Spread the remaining brownie batter over the peanut butter cups and smooth evenly. 

remaining chocolate batter spread on top of the peanut butter cups in the baking pan

STEP EIGHT: Place into the oven and bake for 30 minutes. 

PRO TIP:

To check if the brownies are done, insert a toothpick in the center. It should come out clean with a few moist crumbs.

brownies after being baked in a baking pan

STEP NINE: Remove from the oven and allow the brownies to cool completely before using the edges of the parchment paper to carefully lift them out of the pan. Using a sharp knife, cut into pieces and serve.

How To Serve

You will satisfy your chocolate craving with these amazing homemade brownies. The peanut butter layer adds the next level of decadence when paired with the rich chocolate. Add a glass of milk and serve these for an after-school snack. For an extra decadent dessert, add a scoop of vanilla ice cream to your plate too.

For more fudgy chocolate brownies, take a look at our coconut brownies or these chocolate frosting-topped lunch lady brownies.

Storage

AT ROOM TEMPERATURE: Chocolate and peanut butter brownies can be stored on the countertop in an airtight container for up to five days.

IN THE FREEZER: If you wish to freeze this gooey peanut butter brownie recipe, it’s easiest to do so before cutting them into individual servings. Wrap the entire slab with plastic wrap, then foil and it will keep for three months. If you wish to freeze individual portions, you can place them in an airtight container. Add a sheet of parchment paper between each layer to prevent the brownies from sticking together.

close up shot of a bunch of Chocolate Peanut Butter Brownies stacked on top of each other

Chocolate peanut butter brownies with cocoa powder and a layer of peanut butter cups are so easy to make that they’re great fun to bake with children. Soft, chewy and fudgy, these brownies are a must-bake for peanut butter lovers.

FREQUENTLY ASKED QUESTIONS

Can I freeze these homemade brownies?

You can definitely freeze these homemade fudgy brownies. They should keep in the freezer for up to three months.

Do I have to store these brownies in the fridge?

This easy brownie recipe will be fine on the counter for 3 to 4 days stored in a sealed container.

Can I add chocolate chips or nuts to these brownies?

These brownies would be delicious with either ¼ cup of chocolate chips or nuts (or both) mixed in.

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close up shot of a bunch of Chocolate Peanut Butter Brownies stacked on top of each other

Chocolate Peanut Butter Brownies

5 from 2 votes
Stuffed with chewy Reese’s peanut butter cups, these homemade chocolate peanut butter brownies are soft, gooey, delicious, and might just make the perfect brownie.
Prep Time 20 minutes
Total Time 2 hours 50 minutes
Servings 12

Ingredients
  

  • ½ cup salted butter, melted and cooled
  • cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 24 full-size chocolate peanut butter cups

Instructions
 

  • Preheat the oven to 350°F.
  • Line a 9 x 13-inch rectangular baking pan with parchment paper and spray with nonstick cooking spray.
  • Beat together melted butter and sugar with a hand mixer or stand mixer.
  • Add vanilla extract and eggs, adding one egg at a time, beating well between each addition.
  • Sift together flour, cocoa powder, salt, and baking powder then add to the butter/sugar mixture.
  • Beat until fully combined.
  • Spread half of the batter across the bottom of the prepared baking pan. The batter will be thick in texture and will need to be spread carefully to cover the entire pan.
  • Nestle the chocolate peanut butter cups into the brownie batter, forming neat rows.
  • Spread the remaining batter over the peanut butter cups and smooth evenly.
  • Bake for 30 minutes. Batter should be set in the middle and a toothpick inserted in the center should come out with a few moist crumbs.
  • Remove from the oven and allow brownies to cool completely in the pan. 
  • Brownies will lift easily from the pan by lifting on the edges of the parchment paper lining.
  • Cut into pieces and serve!

Video

Notes

  • Allow the parchment paper to overhang the edges of the pan a little. This will make it easier to remove the brownies when they’re done.
  • The batter will be thick in texture, so spread it carefully to cover the entire pan.
  • To check if the brownies are done, insert a toothpick in the center. It should come out clean with a few moist crumbs.

Nutrition

Sodium: 191mg | Calcium: 24mg | Vitamin A: 304IU | Sugar: 26g | Fiber: 1g | Potassium: 104mg | Cholesterol: 67mg | Calories: 231kcal | Saturated Fat: 6g | Fat: 10g | Protein: 3g | Carbohydrates: 34g | Iron: 1mg
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  1. Heather says

    5 stars
    I chose this recipe to use up some leftover Halloween candy. I first made it with the peanut butter cups as written. My kids loved it! I’m not a huge fan of peanut butter cups or peanut butter in general, but these were really really good. I made them a second time, for a pot luck at work, using leftover Snickers. My co-workers were fighting over them!!!

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