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Delicious Peanut Butter Cup Brownies topped with chocolate and peanut butter.
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Peanut Butter Cup Brownies

Indulge in these rich and fudgy brownies that blend soft, chewy brownie with sweet bursts of chocolate and creamy peanut butter cups.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, brownies, Chocolate, Dessert, Peanut Butter
Servings: 20 brownies
Calories: 300kcal

Ingredients

Brownie Base

  • 3 sticks 3 sticks (340 g) unsalted butter Unsalted butter for rich flavor.
  • 4.5 ounces 4 ½ ounces (128 g) unsweetened baking chocolate, chopped Essential for deep chocolate flavor.
  • 1.5 cups 1 ½ cups (255 g) 60% cacao bittersweet chocolate chips
  • 6 large 6 large eggs, at room temperature Use room temperature for best results.
  • 1.5 cups 1 ½ cups (300 g) granulated sugar
  • 1.5 cups 1 ½ cups (300 g) packed brown sugar
  • 1 teaspoon 1 teaspoon (6 g) salt
  • 1 tablespoon 1 tablespoon (15 ml) vanilla extract
  • 1.5 cups 1 ½ cups (190 g) all-purpose flour (or gluten-free flour) Gluten-free option available.
  • 0.75 teaspoon ¾ teaspoon (3 g) baking powder

Add-ins and Toppings

  • 12 ounces 12 ounces (340 g) miniature peanut butter cups, roughly chopped (plus more for topping) Substitute with any similar chocolate candies.
  • 0.25 cup ¼ cup (45 g) milk chocolate chips
  • 0.5 cup ½ cup (120 g) peanut butter Can be omitted for simpler chocolate brownies.
  • 0.5 cup ½ cup (90 g) white baking chocolate chips

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with foil or parchment paper, and lightly grease it.
  • In a small saucepan, melt the unsalted butter over low heat. Once melted, add the chopped unsweetened chocolate and bittersweet chocolate chips. Stir until completely smooth and combined. Remove from heat and let cool slightly.
  • In a large mixing bowl, whisk together the eggs until they are lightly beaten. In a separate bowl, combine the granulated sugar, brown sugar, and salt. Add this mixture into the eggs and stir well. Mix in the melted chocolate and vanilla extract until well incorporated.
  • In another bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients into the chocolate mixture, stirring until just combined.

Assembly and Baking

  • Pour about two-thirds of the brownie batter into the prepared baking pan, spreading it evenly. Sprinkle the chopped peanut butter cups evenly over the batter, and then carefully layer the remaining batter on top.
  • Scatter the milk chocolate chips over the top of the brownies.
  • Bake in the preheated oven for 35 minutes, or until a toothpick comes out mostly clean, with a few moist crumbs attached. Remove from the oven and allow to cool for about 15 minutes in the pan.

Topping

  • For the topping drizzle, melt the peanut butter and white chocolate together until smooth. Drizzle this mixture over the cooled brownies.
  • Refrigerate to allow the brownies to set properly. Once set, cut into squares and enjoy!

Notes

Store brownies in an airtight container to preserve softness. For optional variations, consider mint chocolate flavor or folding in nuts.