Peanut Butter Cup Brownies

5 from 13 votes

Peanut Butter Cup Brownies are indulgent treats—gooey brownies loaded with peanut butter cups and topped with a rich, fudge-like peanut butter chocolate layer.

Prep Time30

Cook Time23

Setting Time4

Total Time4 53

Course: Dessert

Cuisine: American, Vegetarian

Keyword: peanut butter cup brownies

Servings: brownies

Author: Chelsea Lords

Cost: $9.52

Equipment

Ingredients

1 (18.3-ounce) package fudge brownie mix plus ingredients called for on the brownie mix, see note 1
15 regular-sized Reese’s peanut butter cups unwrapped
2-1/2 cups milk chocolate chips
3/4 cup creamy peanut butter I love Skippy
1 teaspoon vanilla extract optional
2-1/2 tablespoons shortening or coconut oil, divided

US - Metric

Instructions

Line a 9x13-inch pan with parchment paper and set aside. Preheat oven according to brownie mix instructions.
Prepare the brownies according to package directions. Pour the mixture into the prepared pan and bake for 2 minutes less than the package directs. Meanwhile, unwrap the peanut butter cups.
Working quickly, press the unwrapped peanut butter cups evenly into the brownies—3 rows of 5 each.
Return the brownies to the oven and bake for the remaining 2 minutes. Remove and allow to fully cool to room temperature. If you refrigerate or freeze them, allow them to come back to room temperature before topping with the melted chocolate (otherwise you’ll risk streaky/spotty chocolate—see note 2).
In a microwave-safe bowl, combine the chocolate chips and 2 tablespoons (23g) of shortening or coconut oil. Microwave in bursts of 20 seconds, stirring between bursts for 20 seconds until the chocolate is completely melted (see note 3). Melt slowly, stirring well between bursts to avoid burning chocolate. Use a spatula to scrape every bit of the chocolate onto the cooled brownies. Smooth the chocolate into an even layer.
In another small microwave-safe bowl, combine the peanut butter and remaining 1/2 tablespoon (6g) coconut oil or shortening. Microwave for 30 seconds. Remove and stir until smooth. If desired, stir in the vanilla extract. Pour in long stripes over the melted chocolate. Using a knife, marble the top by running the knife horizontally from left to right just through the top chocolate and peanut butter layers. Don’t go deep enough to hit the brownies.
Allow brownies to completely set up at room temperature (do not chill!) before enjoying the bars. Cut into bars—this can get a little messy! I recommend using a sharp knife and running it under hot water for 10 seconds, drying it off, then making a cut. Repeat this process for each cut. Use a metal spatula to remove brownies.

Video

Notes

Note 1: I love Betty Crocker’s Fudge Brownie Mix best in this recipe. Be sure that whatever brownie mix you use, it will bake properly in a 9x13-inch pan.

Note 2: If the brownie base is chilled when the chocolate is added on top, it can cause spotty or streaky chocolate. Additionally, if the brownies are chilled after adding the chocolate and peanut butter topping, it makes these brownies very difficult to cut out—the top cracks instead of cutting smoothly. Finally, I think these brownies taste best at room temperature, not chilled. If you do end up with streaky or spotty chocolate, it’s perfectly safe to eat; this is simply cocoa solids separating and rising to the top.

Note 3: Keep in mind that chocolate is still melting even after it has been removed from the microwave. I like to microwave it as little as possible, focusing instead on stirring to melt the chocolate with residual heat.

Nutrition Note: Nutrition information does not include the ingredients called for in the brownie mix, since that will vary by brand.

Storage: Enjoy these bars within 3–5 days. Store tightly covered at room temperature; no refrigeration needed. Freeze if desired, but thawing may cause harmless white spots from separated milk solids.

Nutrition