Reese’s Peanut Butter Cup Brownies with Peanut Butter Glaze
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These over-the-top Reese’s Peanut Butter Cup Brownies are moist and fudgy, then drizzled with melted peanut butter and chocolate. If you like peanut butter and chocolate together, you will love these!
I love chocolate and peanut butter, especially when paired together. I recently found a bag of peanut butter cups in my pantry and I thought, why not add them to my favorite brownie recipe. Once I did that, I thought why not add another layer of chocolatey, peanut butter goodness to the brownies by drizzling melted peanut butter over the top. Then I made chocolate peanut butter and drizzled that over the top as well. The result? Chocolatey, peanut buttery perfection.
These brownies are fudgy, creamy, moist and filled with peanut butter goodness. You will love them.
Why you’ll love these reese’s peanut butter brownies
Absolutely loaded with peanut butter chocolate flavor
Decadent, over-the-top dessert perfect for special occasions
Peanut butter (for the melted peanut butter and chocolate peanut butter)
Dark chocolate
How to Make Reese’s Peanut Butter Cup Brownies
Preheat oven to 350. Prepare a 9 x 13″ baking pan with butter or cooking spray, then line parchment paper and butter or spray that as well.
In a medium bowl, whisk together the flour, salt and cocoa, set aside.
In a heat proof bowl put the chopped chocolate, the butter and the espresso powder, place bowl over a saucepan of simmering water. Stir occasionally until the butter and chocolate are melted and well combined and smooth.
Turn the heat off and leave the bowl over the water, add both sugars and whisk until combined. Then remove the bowl from the water and let cool to room temperature.
Once chocolate mixture is room temperature, 3 room temperature eggs and whisk until combined. Add the last 2 eggs, whisk until combined, then whisk in the vanilla extract.
DO not over-beat the batter or the brownies will be cake like and not fudgy.
Sprinkle the flour mixture over the chocolate mixture, with a rubber spatula fold the flour mixture into the chocolate, until just a bit of the flour is visible. Fold in the chopped peanut butter cups.
Pour the mixture into the prepared pan and bake for 30 minutes, ROTATE the pan after 15 minutes, then bake for another 15 minutes.
Bake only until a toothpick inserted into the center comes out with a few crumbs attached. Let cool on a wire rack.
Drizzle coold brownies with melted peanut butter, followed by melted chocolate peanut butter.
Tips & Variations
Use your favorite brownie recipe. This recipe starts with my favorite brownie recipe, but you can also use a boxed mix or a different recipe.
Try a different nut butter. If you aren’t a fan of peanut butter, try almond butter.
Use dark chocolate peanut butter cups. Instead of traditional Reese’s cups, try using dark chocolate cups for a deeper flavor.
Storage
Once sliced, store the leftovers in an airtight container at room temperature for 3-4 days. You can also freeze the extras for up to several months in a freezer-safe container.
These over-the-top Reese's Peanut Butter Cup Brownies are moist and fudgy, then drizzled with melted peanut butter and chocolate. If you like peanut butter and chocolate together, you will love these!
Preheat oven to 350. Prepare a 9 x 13″ baking pan with butter or cooking spray, then line parchment paper and butter or spray that as well.
In a medium bowl, whisk together the flour, salt and cocoa, set aside.
In a heat proof bowl put the chopped chocolate, the butter and the espresso powder, place bowl over a saucepan of simmering water. Stir occasionally until the butter and chocolate are melted and well combined and smooth.
Turn the heat off and leave the bowl over the water, add both sugars and whisk until combined. Then remove the bowl from the water and let cool to room temperature.
Once chocolate mixture is room temperature, 3 room temperature eggs and whisk until combined. Add the last 2 eggs, whisk until combined, then whisk in the vanilla extract.
DO not over-beat the batter or the brownies will be cake like and not fudgy.
Sprinkle the flour mixture over the chocolate mixture, with a rubber spatula fold the flour mixture into the chocolate, until just a bit of the flour is visible. Fold in the chopped peanut butter cups.
Pour the mixture into the prepared pan and bake for 30 minutes, ROTATE the pan after 15 minutes, then bake for another 15 minutes.
Bake only until a toothpick inserted into the center comes out with a few crumbs attached. Let cool on a wire rack.
Prepare toppings
Melt the peanut butter topping in a microwave-safe bowl. In a separate container, melt the peanut butter and chocolate together for the chocolate peanut butter. Stir to combine.
Drizzle cold brownies with melted peanut butter, followed by melted chocolate peanut butter.
