These peanut butter cup brownies are a chocolate & peanut butter lover’s dream dessert. A rich, chocolatey, fudgy homemade brownie base is stuffed and topped with peanut butter cups.
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Brownies are my favorite dessert, and chocolate & peanut butter is my favorite flavor combination – so these peanut butter cup brownies rank high oh my list of most-craved desserts.
The brownie, which is rich and fudgy with a beautiful crinkly top – is made from scratch then stuffed with peanut butter cups.
Finished off with a few chopped peanut butter cups on top and some flaky sea salt (chef’s kiss to any recipe), these peanut butter cup brownies are absolutely irresistible.
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Peanut Butter Cup Brownies: Ingredients & Substitutions
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- All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
- Sea Salt. I recommend using fine sea salt. If you use iodized table salt decrease the amount of salt by half.
- Semisweet chocolate. Use chocolate chips, chopped bars, discs, etc. the form doesn’t matter because it’s being melted.
- Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
- Granulated sugar. white or organic cane sugar are the best choices.
- Peanut Butter Cups. Choose your favorite peanut butter cups. I love unreal cups or Justin’s!
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How to Make Peanut Butter Cup Brownies
Let’s walk through this peanut butter cup brownies recipe together, and don’t forget to watch the video!
Begin by preheating your oven to 350 degrees F and lining a 9×9” baking dish with parchment paper.
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Then, combine the flour, cocoa powder and sea salt in a small bowl.
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Next, melt the chocolate and butter in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy, then set aside to cool slightly.
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Then, beat the eggs for 1 minute – either in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer.
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Next add the sugar and beat for an additional 1 minute, until sugar is dissolved, and mixture is thick.
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Then, stir in the melted chocolate/butter mixture and vanilla on low speed until the batter is smooth.
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Next, add the dry ingredients and mix on low speed until just incorporated and there are no lumps.
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Assemble
Now it’s time to assemble the peanut butter cup brownies. Begin by spreading ⅔ of the batter evenly into the prepared pan.
Then, add a layer of 12 peanut butter cups in 3 rows of 4.
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Next, gently spread the remaining batter over the peanut butter cups.
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Then, chop 4-6 peanut butter cups for into large pieces and gently press them into the top of the peanut butter cup brownies.
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Bake & Cool
Bake the assembled peanut butter cup brownies in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.
Once they are baked, remove the brownies from the oven and immediately sprinkle the top with flaky sea salt.
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Place the brownie pan on a wire cooling rack to cool completely.
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Cut & Serve
Cut into 9 or 16 squares and serve. I suggest serving them as-is, or slightly warm with a scoop of vanilla ice cream or chocolate peanut butter ice cream.
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Store
To keep peanut butter cup brownies fresh, store them in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week.
Freeze
I recommend wrapping the brownies tightly in plastic wrap or vacuum sealing them, then store the wrapped brownies in an airtight container or plastic bag in the freezer for up to 2 months.
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Peanut Butter Cup Brownies Recipe FAQS
Yes, double the ingredients and bake in a 9×13″ baking dish (glass or ceramic) for 30 to 35 minutes.
To do this, use this recipe: chocolate peanut butter brownies.
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Peanut Butter Cup Brownies
Equipment
Ingredients
- ¾ cup all-purpose flour
- 1 Tabespoon cocoa powder
- ¼ teaspoon fine sea salt
- 6 ounces semisweet chocolate (1 cup)
- ½ cup salted butter
- 2 large eggs
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 12 peanut butter cups (6.6 ounces)
- Flaky sea salt for topping optional, but recommended
Instructions
- Preheat oven to 350 degrees F, line a 9×9” baking dish with parchment paper and lightly grease, set aside.
Make the Brownie Batter
- Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
- Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
- In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
- Add sugar and beat for an additional 1 minute, until sugar is dissolved, and mixture is thick.
- Stir in the melted chocolate/butter mixture and vanilla on low speed until the batter is smooth.
- Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
Assemble
- Evenly spread ⅔ of the batter into the prepared pan.
- Then, add a layer of 12 peanut butter cups (see photos)
- Gently spread the remaining batter over the peanut butter cups.
- Chop 4-6 peanut butter cups for into large pieces
- Gently press into the top of the brownies.
Bake & Cool
- Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
- Remove from oven, and immediately sprinkle the top of the brownies with flaky sea salt.
- Place the brownie pan on a wire cooling rack to cool completely.
- Cut into squares and serve.
Video
Notes
- All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
- Sea Salt. I recommend using fine sea salt. If you use iodized table salt decrease the amount of salt by half.
- Semisweet chocolate. Use chocolate chips, chopped bars, discs, etc. the form doesn’t matter because it’s being melted.
- Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
- Granulated sugar. white or organic cane sugar are the best choices.
- Peanut Butter Cups. Choose your favorite peanut butter cups. I love unreal cups or Justin’s!
