Reese’s Peanut Butter Brownies

Oh, boy, do I have something dangerous and decadent today.

I am warning you now, chocolate lover’s beware.

Sure you want to look?

Reese's Peanut Butter Brownies 5

Okay, I had worked with this basic brownie recipe from Food.com years ago, and since then it is the only brownie recipe I use! So moist, rich, and tasty, I see no other reason to look around. Some people commented that the brownies were more cake-like than brownie-like, but I think that is based on the way you cook them. I prefer softer baked goods when it comes to brownies, so I deliberately under-cook mine. However, baking these fully should result in your typical brownie texture.

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Now, as I said, I have worked with the basic brownie recipe for years but I wanted to switch it up. This is where my Reese’s peanut butter brownies come from! Ahhh, I am drooling as I write this (gross, right?) So delicious, and a chocolate lover’s dream come true! They reminded me of a giant Reese’s peanut butter cup! Plus, being homemade, I found they resulted in a much gooier, chocolaty texture. A win in my books!

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I used Reese’s Pieces bits (you know those colourful mini pieces that can be found in the chocolate chip section of your grocery store.) And I used a lot of Reese’s peanut butter cups. I think I used 4 packs of Reese’s peanut butter cups, all containing three cups each. But hey, you can never have enough peanut butter cups! They are my weakness!

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Oh, I am sure you could recreate these using a boxed brownie mix, so if you are short on time or fear baking, just follow the directions on the box instead. It will be soooo worth it to make these homemade!

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5.0 from 1 reviews
Reese's Peanut Butter Brownies
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • ½ cup melted butter
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 eggs, room temperature
  • ¼ tsp. baking soda
  • 1 tsp. vanilla
  • Pinch of salt
  • ½ cup all-purpose flour
  • ½ cup Reese's pieces (chocolate chips)
  • 1 pack Reese's peanut butter cups, roughly chopped
  • Filling:
  • ½ cup peanut butter
  • ½ cup confectioners' sugar
  • 2 tbsp. milk
  • 1 pack Reese's peanut butter cups, roughly chopped
  • Topping:
  • 2 packs Reese's peanut butter cups, roughly chopped
  • Melted peanut butter for drizzle
Instructions
  1. Filling:
  2. In a small mixing bowl, add the peanut butter, sugar, and milk. With a hand mixer, whip until nice and smooth. Set aside.
  3. Brownies:
  4. In a medium-size mixing bowl, mix together the butter and cocoa powder. Add sugars and mix. Add eggs one at a time and mix until well combined. Stir in vanilla. Sift together the salt, flour, and baking soda. Mix into the wet ingredients until just combined. Stir in the Reese's chocolate chip pieces and the peanut butter cups.
  5. Preheat oven to 350F. Grease an 8x8 pan (I used a 1 quart pan for mine.) Pour half the batter into the pan. Top with peanut butter filling and 1 pack of Reese's peanut butter cups. Top with remaining batter. Place into oven and bake for 25-30 minutes (I like mine under-cooked a bit, but for a firmer texture, cook until toothpick comes out clean.)
  6. While still warm, decorate with chopped peanut butter cups, peanut butter chocolate chips, and melted peanut butter.

(Adapted from Food.com)

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And just when you thought it was all over, I actually made another batch of these Reese’s peanut butter brownies, but vegan-style! Keep an eye out for that recipe sometime next week. I want to give this recipe a gluten-free spin, but working with Robin Hood Nutri Flour Blend Gluten-Free is proving a bit more difficult than I thought. I know I can use other gluten-free flours, but there are some people, like my mother-in-law, who do not want to buy a ton of flour types. This flour blend is convenient, but it definitely has its cons at times (all the baked goods remind me of whole wheat recipes!)

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