Peanut Butter Cup Brownies
Peanut butter cup brownies made from scratch with full-size Reese's cups baked into the center of every slice. Fudgy, rich, and easy to make in an 8x8 pan for thick results every time.
Servings: 12
Calories: 284kcal
Ingredients
- ½ cup salted butter melted and cooled
- 1½ cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 9 full-size chocolate peanut butter cups
Instructions
- Preheat oven to 350°F.
- Spray a 8x8 inch rectangular baking pan with nonstick spray, and then line it with parchment paper and spray with nonstick cooking spray.
- Beat together melted butter and sugar with a hand mixer or standing mixer.½ cup salted butter, 1½ cups granulated sugar
- Add vanilla extract and eggs, adding one egg at a time and beating well between each addition.2 teaspoons vanilla extract, 3 large eggs
- Sift together flour, cocoa powder, salt and baking powder and add to the butter/sugar mixture.¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon salt, ½ teaspoon baking powder
- Beat until fully combined.
- Spread half of the batter across the bottom of the prepared baking pan. The batter will be thick in texture and will need to be spread carefully to cover the entire pan.
- Nestle chocolate peanut butter cups into the brownie batter, forming neat rows.9 full-size chocolate peanut butter cups
- Spread remaining batter over the peanut butter cups and smooth evenly.
- Bake for 30-35 minutes until batter is set in the middle and a toothpick inserted in the center comes out with a few moist crumbs. (Do not over bake. The Brownies will continue to bake in the pan after removing from the oven.)
- Remove from oven and allow brownies to cool completely in the pan.
- Brownies will lift easily from the pan by lifting on the edges of the parchment paper lining. Cut into pieces and serve!
Video
Notes
Storage:
Leftover brownies keep well in an airtight container at room temperature for up to 5 days and if you can hold off until day two, you'll be glad you did. The flavors deepen overnight and they somehow get even better.
For longer storage, wrap each brownie individually in plastic wrap, tuck them into a freezer-safe bag, and freeze for up to 3 months. When you're ready for one, just leave it out at room temperature to thaw before serving.
Tips:
- Stick with the 8x8 pan. This one really matters. After testing both, the 8x8 is the clear winner, it gives you thicker, fudgier brownies that hold their shape beautifully. The 9x13 spread everything too thin and overbaked before you even had a chance.
- Spray the pan before the parchment and after. That first layer of spray isn't just habit, it keeps the parchment from sliding all over the place when you're trying to spread a thick, stubborn batter. Don't skip it.
- Start peeking at 30 minutes. Ovens have their own opinions, so don't rely on the timer alone. What you're looking for is a toothpick with a few moist crumbs clinging to it, not a clean one. When in doubt, pull them early.
- Let them cool all the way before you cut in. Patience pays off here, fully cooled brownies slice cleanly and hold together so much better. That said, if you absolutely cannot wait, warm and gooey straight from the pan is honestly not a bad consolation prize.
Nutrition
Calories: 284kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 220mg | Potassium: 142mg | Fiber: 2g | Sugar: 31g | Vitamin A: 303IU | Vitamin C: 0.04mg | Calcium: 32mg | Iron: 1mg
