These brownies have one job: making sure there’s a Reese’s peanut butter cup in every piece. Not chopped, not scattered, but one whole cup, distinctly layered, in every single slice.
Most recipes end up with the cups melted into the bottom. After some serious recipe testing, here’s what makes this recipe work better:
- A thicker batter that keeps each cup right where you place it
- An 8×8 pan that gives you even layers above and below each cup
- Removing the brownies from the oven before they overbake
Before You Start – Read This
The pan prep sequence here matters more than it looks. I spray the pan first, then lay in the parchment, then spray again. The batter is thick enough to drag the parchment out of place when you start spreading it, which throws off the grid before anything is even set. That extra spray keeps it anchored.
The batter is thicker than most brownies. It doesn’t settle on its own, and that’s usually where things go sideways. If you rush it, the cups shift and the top layer ends up uneven. When I take my time here, it covers cleanly.
The texture is different from my peanut butter brownies, which use a thinner batter and don’t have that layered center.
What Can Go Wrong (And How To Fix It)
I pull them at 25 minutes. The center still looks slightly soft but not wet, and that’s exactly where it should be. Both times I tested them, going to 30 minutes pushed the edges too far.
I let them cool completely before cutting. The peanut butter is still fluid while they’re warm and will drag through the brownie if you slice too soon. If I want especially clean cuts, I’ll chill the slab for 30 to 60 minutes before slicing. That firms everything up just enough to keep the layers clean.
I lift the whole slab out with the parchment before cutting. If you cut in the pan, the edges compress and the layers start to pull. That’s what keeps the slices clean. I use a long, sharp knife and cut straight down in one motion instead of sawing.
Wiping the blade between cuts makes a big difference here, especially with the peanut butter layer. The same approach works with other candy too. My Snickers brownies and Rolo stuffed brownies use this same layered method.
Storage Instruction
I keep them in an airtight container at room temperature for up to 5 days. Day two is better. The peanut butter firms up, the brownie settles a bit, and everything holds together more cleanly when you cut it.
I freeze them as a full slab before cutting. Wrapped well in plastic wrap and then foil, they keep for up to 3 months. I let them thaw in the fridge before slicing so the layers stay intact.
Reese’s Peanut Butter Cup Brownies
Ingredients
- ½ cup salted butter, melted and cooled
- 1½ cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- ¾ cup all-purpose flour
- ½ cup cocoa powder, unsweetened
- ½ teaspoon salt
- ½ teaspoon baking powder
- 9 full-size Reese's peanut butter cups
Instructions
- Preheat oven to 350°F.
- Spray a 8×8 inch rectangular baking pan with nonstick spray.
- Then line it with parchment paper and spray with nonstick cooking spray.
- Beat together melted butter and sugar with a hand mixer or standing mixer.
- Add vanilla extract and eggs, adding one egg at a time and beating well between each addition.
- Sift together flour, cocoa powder, salt and baking powder and 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 chocolate peanut butter cups into the brownie batter, forming neat rows.
- Spread remaining batter over the peanut butter cups and smooth evenly.
- Bake for 30-35 minutes until batter is set in the middle and a toothpick inserted in the center comes out with moist crumbs. (Do not over bake. The brownies will continue to bake in the pan after removing from the oven.)
- Remove from the oven and allow brownies to cool completely in the pan.
- Remove brownies from pan by lifting the edges of the parchment paper lining.
- Cut into 9 pieces for a whole cup in every piece, or 12 for smaller portions.
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.
- Cut into 9 pieces for a whole cup in every piece, or 12 for smaller portions.
Nutrition
Frequently Asked Questions
It depends on what matters to you. Cut into 9 pieces and every piece has a whole cup right in the center. Cut into 12 and most pieces will have a whole cup or the majority of one. I usually cut into 9 when I want that clean, distinct layer in every piece.
No. I tested it with a box mix and the batter was too thin. The cups sank straight to the bottom and burned. The thicker batter is what keeps them in place.
No. I tried it and the batter spread too thin to properly cover the cups. This only works at this depth in an 8×8 pan.
You can, but it changes the result. When I tried it, the distinct layer disappeared. You end up with pockets instead of one full cup in each piece. If that layered look is what you’re after, my peanut butter cup cookie bars use the same full-cup approach in bar form.
Comments
Gloria says
These are so decadent!
Heather says
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!!!
Lynda says
Love love recipes
Jenny says
So rich and yummy, definitely a favorite!
Dianna says
Wow, these Reese’s Brownies turned out perfect! I cut the sugar down to 1 cup, using 1/2 granulated sugar and 1/2 Monkfruit sweetener and they were just right. This recipe is a keeper, I am Celiac so I used Cup4Cup gluten free flour. Thank you so much for this wonderful recipe!
Beth Groff says
I will definitely make these brownies for my husband!! He loves chocolate chip cookies with peanut butter cup pieces so I know he would love these. Love all the recipes!
Deborah Yokoi says
Oh ya! My grandkids will love this.
Natalie J Gaba says
Brownies!
Gigi says
Chocolate and peanut butter is the best combination ever
Sharon says
Can you make this recipe with box brownie mix?
Layne Kangas says
Hi, Sharon – sure, enjoy!!