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The kind of brownie that feels just a little extra—rich, fudgy chocolate squares loaded with peanut butter cups that melt right into every bite. They’re quick to whip up, but taste like something you’d get from a bakery case.
These peanut butter cup brownies are one of my favorite easy desserts to make. The base is simple, but the peanut butter cups take them up a notch, giving you that perfect sweet-salty balance without adding any extra work.
They’re the kind of recipe you don’t have to think twice about—stir, bake, slice, and they’re ready to share (though keeping a few aside for yourself is highly recommended). A step above your classic brownie, but just as easy to make.
What You’ll Need to Make Peanut Butter Cup Brownies
| Milk chocolate – Melted down with the butter to give these brownies their sweet, creamy chocolate base. |
| Butter – Adds richness and helps create that fudgy texture we all want in a brownie. |
| Brown sugar – Brings a hint of molasses sweetness and keeps the brownies extra moist. |
| Cane sugar – Balances the brown sugar for just the right amount of sweetness. |
| Eggs – The key to structure and chewiness, binding everything together. |
| Vanilla paste – A step up from extract, vanilla paste adds a deeper, more fragrant flavor. |
| Flour – Just enough to hold everything together without making the brownies cakey. |
| Cocoa powder – Deepens the chocolate flavor and balances out the sweetness of the milk chocolate. |
| Espresso powder – Enhances the chocolate so it tastes richer without actually tasting like coffee. |
| Peanut butter cups – The star mix-in, giving you gooey pockets of peanut butter and chocolate in every bite. |
Make It a Meal
Peanut Butter Cup Brownies
The kind of brownie that feels just a little extra—rich, fudgy chocolate squares loaded with peanut butter cups that melt right into every bite. They’re quick to whip up, but taste like something you’d get from a bakery case.
Ingredients
- ½ cup unsalted butter
- ¾ cup chopped milk chocolate about 60 percent
- 1 teaspoon instant espresso powder
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract or paste
- 1 teaspoon kosher salt
- ½ cup all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 12 peanut butter cup candies
- Flaky sea salt for finishing
Instructions
- Preheat your oven to 350°F. Grease an 8×8-inch metal baking pan with butter, then line it with parchment paper, leaving overhang on two opposite sides for easy removal. Lightly butter the parchment as well to ensure nothing sticks.
- In a medium saucepan over low heat, melt the butter and milk chocolate together, stirring occasionally. Once most of the chocolate has melted, remove from heat, stir in the espresso powder, and set aside to cool slightly.
- In a large mixing bowl, beat the cane sugar, brown sugar, eggs, vanilla paste, and salt with a hand mixer on medium speed for about 2 minutes, until the mixture is slightly thick and glossy. Reduce the speed to low and slowly pour in the melted chocolate mixture along the side of the bowl to prevent splattering. Mix until fully incorporated.
- In a separate bowl, whisk together the flour and cocoa powder. Add to the wet mixture and mix on low speed just until no dry spots remain.
- Chop the peanut butter cups into bite-sized pieces. Gently fold half of them into the batter, then pour the batter into the prepared pan and smooth it into an even layer.
- Bake for 15 minutes, or until the top just starts to set. Carefully remove the pan from the oven and tap it firmly on the counter once or twice (placing a towel underneath if needed). This helps create cracks on the surface and keeps the brownies fudgy.
- Scatter the remaining chopped peanut butter cups over the surface, then return the pan to the oven and bake for another 12–14 minutes, or until the edges are set and the center no longer jiggles when gently shaken.
- Let the brownies cool completely in the pan at room temperature, about 2 ½ hours. Once fully set, lift them out using the parchment overhang and slice into 9 squares. Store leftovers in an airtight container at room temperature for up to 4 days.
