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Sandwiching a Reese’s peanut butter cup between a fudgy, chewy brownie may be one of the world’s most decadent desserts ever created to elevate a boxed brownie mix. Reese’s cup brownies are the perfect excuse to buy Reese’s peanut butter cups or to use up leftover Halloween candy.

reese's cup brownies are sliced into 16 squares on a piece of parchment paper with one brownie flipped to display the melted center
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Reese’s Brownies: Peanut Butter and Chocolate Heaven

Can you name a better combo than peanut butter and chocolate? The fact that these peanut butter brownies exist prove that this duo is simply delicious and perfect. This will satisfy all your peanut butter and chocolate cravings and not to mention, help you out a bit when you’re sifting through all that Halloween candy and wondering what else you can do with all those Reese’s peanut butter cups! I mean, it’s a ‘let me help you’ situation here. It’s also a great surprise to those expecting a regular ole brownie and get a sweet surprise!

These totally irresistible Reese’s brownies only take one bowl, your favorite brownie mix, and Reese’s peanut butter cups! Now, go find yourself some Reese’s peanut butter cups and get baking! Serve these with an iced shaken espresso as an afternoon pick-me-up.

three reese's cup brownies are stacked on top of one another with a gooey peanut butter center displayed

Peanut Butter Brownie Variations

  • You can choose to make the brownie batter from scratch, but honestly, brownie mixes these days are so good that you wouldn’t miss out by grabbing a box. Plus, there are boxed brownie hacks that allow you to doctor up the brownies and make them even more decadent and rich.
  • Add even more peanut butter flavor in every bite by sprinkling peanut butter chips into the batter before baking!
  • There are so many varieties of Reese’s brownies now. I particularly love the dark chocolate peanut butter ones. Also, around different holidays, they have different shaped ones. For example, around Halloween they have the pumpkin-shaped Reese’s peanut butter cups. You can use whichever in this Reese’s brownie recipe!

Storage Instructions

These peanut butter brownies will last up to 4 days at room temperature if covered and wrapped tightly!

Pro tip: zap them in the microwave for 10-15 seconds to have a warm, gooey, center.

4.50 from 2 votes

Reese’s Cup Brownies

Sandwiching a Reese's peanut butter cup between a fudgy, chewy brownie may be one of the world's most decadent desserts ever created to elevate a boxed brownie mix.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 16 squares

Ingredients 

  • 18 ounce (510 g) box of your favorite brownie mix
  • 16 Reese's peanut butter cups

Instructions 

  • Preheat oven to 350 °F (177 °C) and grease a 9×9 baking pan with cooking spray and line with parchment paper. Set aside.
  • Mix together brownie mix with ingredients according to the box to form the brownie batter.
    oil and eggs added to a clear bowl with brownie mix
  • Pour half the batter into the prepared baking pan and spread into an even layer with a spatula.
    a grey silicone spatula is spreading brownie batter into a parchment paper lined square baking pan
  • Place Reese's cups on top of the brownie batter. There should be 4 in each row.
    16 reese's cups are added on top of the brownie batter in the square baking pan
  • Pour the rest of the brownie batter on top of the Reese's cups, covering them. Spread the batter gently with a spatula to make sure everything is covered.
    the remaining brownie batter is being poured on top of the reese's cups
  • Bake for 35-40 minutes then remove from oven and let brownies cool in pan until room temperature.
  • Using a paring knife, run it around the edge of the pan to loosen the brownies. Slice into squares, you should get 16 so each brownie square has a Reese's peanut butter cup in the center.
  • Store in airtight container for up to 4 days at room temperature.
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Nutrition

Serving: 1brownie (76 grams), Calories: 228kcal, Carbohydrates: 34g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 154mg, Potassium: 58mg, Fiber: 1g, Sugar: 24g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Photographs by Meg McKeehan Photography

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Recipe Rating




73 Comments

  1. Mary says:

    Love it

  2. Jalene says:

    Made these last night, and everyone in the house loved them. We decided to use the white chocolate Reese’s cups, and I’m glad I did! We thought it would cut down just a smidge of the richness but in a good way…and it did. I did cut down on the sugar just a little and mixed white and brown sugar. Will definitely be making these again!

  3. Rachel says:

    Hi! Really curious. How much of each item for a 9×13 pan??

    1. Julie says:

      Hi, 9×9 is not much different than 9×13. You don’t have to change anything. Your brownie will just be a little thinner but slightly.

  4. Casey Grimes says:

    I plan to make these brownies.They look delish! Thank You,Casey Grimes-Finley,Chicago,Illinois

  5. Linda Wagner says:

    Could you make these using a brownie mix?

    1. Julie says:

      Yes, definitely!

  6. David says:

    Is there a way to make these without the chocolate caramelizing and creating a hard, crunchy bottom?

    1. Julie says:

      I would add more brownie batter to the bottom layer and instead of pushing down the Reese’s cups, just gently plop them on top of the batter then cover with the remaining brownie batter. Hope that helps!

  7. dns says:

    This is a great idea but not the best brownie recipe. It was more dry and not at all chewy, fudgy. Brownies with coconut oil/veg oil replacing some (not all) of the butter have better texture.