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Thick, Chewy, Crinkly & Shiny Top, and chock a block full of peanut butter cups these brownies are the best. Easily made ahead and doubled to serve a crowd,these peanut butter cup brownies are perfect! This easy peanut butter brownie recipe is made in only one dish, the fewer dishes the better!
Growing up my friend Kambria and I would walk to 7-eleven as often as we could. What for you ask? A bottle of Sprite and Reese's Peanut Butter Cups.
I've always loved peanut butter cups. With Reese's, you can come across absolutely fabulous peanut butter cups but also absolutely dry grainy ones. Nowadays I only buy Reese's that are holiday ones- at least it ensures they haven't been sitting for years.
But if you don't want to risk a dry PBcup and you like dark chocolate, go to Trader Joes. Their peanut butter cups are ADDICTING. Very dangerous to have around, I don't even like dark chocolate. Try them frozen too, wow!!
Recently I posted my chewy brownie recipe. A recipe I have tested at least 30 times. It's a winner. It was only a matter of time before this peanut butter cup brownies recipe was born. Peanut butter and chocolate practically scream to be apart of brownies.
If you love brownies and cookies try my slu*tty brownies recipe.
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- How do you make peanut butter cup brownies?
- Can you make peanut butter cup brownies ahead of time?
How do you make peanut butter cup brownies?
Start off by cutting your peanut butter cups and then place them in the freezer.
The beauty of this brownie recipe is you make them all in the same pot. Fewer dishes, the better! You start with a large heavy bottom pot, add the sugar, butter, water and cocoa powder. Cook over medium heat until the butter is melted and the sugar has melted. The mixture will look thick and not totally combined.
Take the pan off the heat and let sit for 5 minutes.
Add the oil, I like using both butter and oil, as the butter gives flavor, the oil provides better moisture and chewiness! Then add the egg and egg yolk, an extra yolk adds chewiness.
Splash in the vanilla extract, pour in baking powder, salt, and cornstarch.
Once fully combined add the flour and gently fold until no white streaks remain. Do not over mix. At this point add a small handful of chocolate chips/ chunks. Then add all but 5 of your chopped frozen peanut butter cups.
How long do the brownies cook for?
Pour into prepared pan and place remaining chopped PB cups on top then bake for 25-35 minutes. Everyone's oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Do notoverbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry.
As hard as it is, let the brownies cool for at least an hour before attempting to cut- otherwise, you will end up with a sloppy mess. Okay, you could just grab a spoon full of the corner to taste, that way you don't ruin the whole batch. 😉
I do highly suggest you warm a piece up and top it with vanilla ice cream. I like to "a la mode" anything and everything. Ice cream makes everything better.
Peanut butter and chocolate your thing? Try my monster cookies next!
Can you make peanut butter cup brownies ahead of time?
Totally, I prefer to make them one day in advance, let them cool completely then wrap in plastic wrap and cut the peanut butter cup brownies the day of serving them.
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Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different as to what someone else scoops!
- Two Years Ago:Nutella Strawberry French Toast
- Four Years Ago:Chewy White Chocolate Cookies
- Five Years Ago:Pineapple Banana Bread
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Peanut Butter Cup Brownies Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 7 reviews
Thick, Chewy, Crinkly & Shiny Top and chock a block full of peanut butter cups these brownies are the best. Easily made ahead and doubled to serve a crowd,these peanut butter cup brownies are perfect! This easy peanut butter brownie recipe is made in only one dish, fewer dishes the better!
- Total Time: 41 minutes
- Yield: 16 Brownies 1x
Ingredients
Units Scale
- 20 Small Peanut Butter Cups, cut in half
- 2oz Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 grams(1 ¼ cups) Granulated Sugar
- 90 grams (¾ cups) Bensdorp Dutch Cocoa Powder
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- ⅛ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 grams (scant ½ cup) All-Purpose Flour
- 2oz Chocolate (chips, chunks, or bars chopped)
Instructions
- Chop peanut butter cups in half and place them in the freezer while preparing the brownies.
- Preheat your oven to 350F and line a 9X9 or 8X8 square pan with foil and grease heavily.
- In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, but that is fine. Then add the oil and vanilla extract. Cook on low for an additional minute and mix to combine everything.
- Take off of the heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
- Add the baking powder, salt, cornstarch and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips then ¾ of the peanut butter cups. Do not over mix, this will affect the end product.
- Pour into prepared pan and top with remaining peanut butter cups and bake 25-35 minutes. Everyone’s oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven.Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting. Cut in half then each piece in half and then place back together rotate and cut in half again and the remainingtwo halves in half to create 16 equal bars.
- Store in an air-tight container on the counter for up to 4 days.
- Author: Elizabeth I Confessions of a Baking Queen
- Prep Time: 10
- Cook Time: 31
- Category: Dessert
- Method: Bake
- Cuisine: American
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