Peanut Butter Cup Brownies

If you love brownies and you love peanut butter cups, then this recipe brings the two together in the best way.

These peanut butter cup brownies are rich, fudgy, and have a hidden layer of melted peanut butter cups right in the middle.

The base is a simple chocolate brownie made with real melted chocolate, so the flavor is deep and not too sweet.

I like how easy they are to put together. You mix the batter in one bowl, layer in the peanut butter cups, and bake.

Let me show you how I make them at home.

Why You’ll Love It

Deep Chocolate Flavor – Melted semi-sweet chocolate, cocoa powder, and butter create brownies with a rich, smooth chocolate taste.

Fudgy Center – The carefully timed bake keeps the middle soft and dense, with moist crumbs instead of a dry texture.

Peanut Butter Surprise – Every square has a miniature peanut butter cup tucked inside for a creamy, salty-sweet contrast.

Glossy Crust – Whisking the eggs into the melted chocolate helps create an attractive, delicate top that looks bakery-worthy.

Recipe Ingredients

• 1/2 cup Unsalted Butter
• 8 oz Semi-Sweet Chocolate Chips
• 1 cup Granulated Sugar
• 3 Large Eggs
• 1 tsp Vanilla Extract
• 3/4 cup All-Purpose Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 tsp Salt
• 20 Miniature Peanut Butter Cups, unwrapped

Directions

Step 1

Preheat your oven to 350F (175C). Line a 9×9 inch baking pan with parchment paper and lightly grease the sides.

Step 2

In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Let the mixture cool for 5 minutes.

Step 3

Whisk the sugar, eggs, and vanilla extract into the melted chocolate mixture until well combined and glossy.

Step 4

Add the flour, cocoa powder, and salt. Fold everything together with a spatula until just combined and no dry streaks remain. Do not overmix.

Step 5

Pour half of the brownie batter into the prepared pan and spread it evenly. Arrange the peanut butter cups in an even layer across the batter, pressing them in gently. Pour the remaining batter over the top and smooth it out to cover the peanut butter cups completely.

Step 6

Bake for 28 to 32 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. The key to fudgy brownies is pulling them out at the right moment, so avoid overbaking.

Step 7

Let the brownies cool completely in the pan before slicing into squares. For the cleanest cuts, refrigerate for at least 1 hour first.

My Tips

Cool The Chocolate Mixture

Let the melted butter and chocolate cool for about 5 minutes before adding the eggs. It should feel warm, not hot, when you touch the outside of the bowl.

If the mixture is too hot, it can make the eggs begin to cook and leave small pieces in the batter. Stirring the mixture a few times during the cooling period helps it cool evenly.

Whisk Until Glossy

Whisk the sugar, eggs, and vanilla into the chocolate mixture until it looks smooth, thick, and glossy. This step helps create the shiny top that makes these brownies look bakery-style.

Whisk well while you are adding the eggs, but switch to a spatula once the flour goes in. The batter should become smooth without needing a long mixing time.

Use Parchment With An Overhang

Leave a few inches of parchment hanging over two sides of the pan. This creates handles that make it easier to lift the cooled brownies out without damaging the edges.

Press the parchment firmly into the corners before adding the batter. Lightly greasing the pan first helps keep the paper in place while you spread the layers.

More Recipes

• Biscoff Fudgy Brownies
• Brownie Baked Alaska
• Chocolate Peanut Butter Lava Cookies
• Chocolate Peanut Butter Pretzel Pie
• Easy S’mores Brownie Dip

Frequently Asked Questions

How do I know when these brownies are fully baked?

The top should look set, while a toothpick inserted in the center should come out with a few moist crumbs. If the toothpick has wet batter on it, bake the brownies for a few more minutes.

Try not to bake them until the toothpick is completely dry, since that can make the brownies less fudgy.