Reeses Brownies with Peanut Butter Cup Topping are the ultimate treat for anyone who loves rich, fudgy brownies loaded with peanut butter flavor and pockets of candy crunch, and they pair perfectly with a batch of chewy Reese’s Pieces Cookies for a crowd-pleasing dessert spread. In this post, you’ll learn how to make ultra-decadent brownies crowned with chopped peanut butter cups, plus how to customize the recipe using fun Reese’s-inspired ideas for any occasion.
Nutritional Benefits
These brownies are definitely an indulgent dessert, but you can still be mindful of what goes into each square. Using real butter, eggs, and peanut butter cups means you get some protein and healthy fats along with the sugar and carbs. Choosing dark chocolate, natural peanut butter cups, or even a higher-protein peanut butter can slightly boost the nutritional profile while keeping that classic flavor.
Here’s an approximate nutrition breakdown per brownie (based on a 9×13 pan cut into 16 pieces):
| Nutrition | Per Brownie (approx.) |
|---|---|
| Calories | 280–320 kcal |
| Carbohydrates | 32–38 g |
| Sugar | 24–28 g |
| Protein | 4–6 g |
| Fat | 14–18 g |
| Saturated Fat | 7–10 g |
| Fiber | 1–3 g |
| Sodium | 150–220 mg |
You can adjust ingredients for slightly “lighter” versions, inspired by concepts like Healthy Reeses Cups or Protein Reeses Cups, by swapping some sugar for a sugar substitute, adding a bit of protein powder, or using dark chocolate and natural peanut butter candy.
Ingredients & Substitutions
Below is a flexible ingredient guide so you can customize your Reeses Brownies with Peanut Butter Cup Topping based on what you have on hand.
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| Unsalted butter | Richness, moisture, classic brownie texture | Salted butter (reduce added salt), coconut oil, vegan butter |
| Granulated sugar | Sweetness, structure | Coconut sugar, half sugar/half erythritol blend |
| Brown sugar | Chewiness and moisture | All white sugar with 1–2 tsp molasses, coconut sugar |
| Eggs | Binding, fudgy texture | Flax eggs or chia eggs for vegan variation |
| Vanilla extract | Flavor depth | Vanilla bean paste, omit if necessary |
| All-purpose flour | Structure | 1:1 gluten-free baking blend, spelt flour |
| Unsweetened cocoa powder | Chocolate flavor | Dutch-processed cocoa (deeper flavor), part cocoa/part melted chocolate |
| Salt | Balances sweetness | Sea salt, kosher salt |
| Chocolate chips (semisweet) | Extra pockets of chocolate | Milk or dark chocolate chips, chopped chocolate bar |
| Mini peanut butter cups (chopped) | Signature topping & pockets of peanut butter | Home Made Reese Cups, Diy Reeses Cups, or store-bought full-size cups cut up |
| Reese’s Pieces or similar peanut butter candies (optional) | Crunch, color, extra peanut butter flavor | Peanut butter chips, chopped peanut-filled candies |
| Peanut butter (for drizzle, optional) | Boosted PB flavor, visual appeal | Almond butter, cashew butter, or a higher-protein spread (for a nod to Protein Reeses Cups) |
Equipment Needed
– 9×13-inch baking pan
– Parchment paper (for easy removal)
– Medium and large mixing bowls
– Whisk and rubber spatula
– Measuring cups and spoons
– Sharp knife for chopping peanut butter cups
– Cooling rack
Step-by-Step Instructions
Follow these simple steps to make Reeses Brownies with Peanut Butter Cup Topping that slice cleanly and taste like a bakery-style treat, and consider baking a tray of Reese’s Pieces Cookies alongside them if you want a full peanut butter and chocolate dessert table.
1. Prep your pan and oven
– Preheat the oven to 350°F (175°C).
– Line a 9×13-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
2. Melt the butter and build the chocolate base
– Gently melt the butter in a saucepan or microwave-safe bowl.
– While still warm, whisk in the cocoa powder until smooth and glossy. This helps deepen the chocolate flavor.
3. Add sugars and eggs
– Whisk in granulated sugar and brown sugar until the mixture looks thick and shiny.
– Add the eggs, one at a time, whisking just until combined.
– Stir in the vanilla extract. Do not overbeat; too much air can make the brownies cakey instead of fudgy.
4. Fold in dry ingredients
– In a separate bowl, whisk together flour and salt.
– Gently fold the dry ingredients into the wet mixture until no dry streaks remain.
– Add chocolate chips and fold again just to distribute.
5. Pour and level the batter
– Scrape the batter into the prepared pan.
– Smooth the top with a spatula so it bakes evenly.
6. Add the peanut butter cup topping
– Sprinkle chopped mini peanut butter cups evenly over the batter.
– If using, add a handful of Reese’s Pieces or similar candies for color and crunch.
– Lightly press them into the batter so they adhere while baking.
7. Bake to fudgy perfection
– Bake for 24–30 minutes, depending on your oven.
– The edges should be set and the center just slightly soft; a toothpick inserted near the center should come out with a few moist crumbs, not wet batter.
8. Cool and (optional) drizzle
– Place the pan on a cooling rack and let the brownies cool completely before cutting; this helps you get clean slices and keeps the topping intact.
– For extra flair inspired by creative Reeces Peanut Butter Cup Ideas, gently warm a few spoonfuls of peanut butter and drizzle over the cooled brownies.
9. Slice and serve
– Use a sharp knife, wiping the blade between cuts.
– Serve as-is, with a scoop of vanilla ice cream, or alongside a plate of chewy Reese’s Pieces Cookies for the ultimate Reeses Dessert sampler.
Troubleshooting & Pro Tips
– Brownies came out cakey:
You may have overmixed after adding the flour or baked them too long. Next time, fold gently and start checking doneness at 22 minutes.
– Center is too gooey or underbaked:
Let the pan sit in the turned-off oven for an extra 5–7 minutes. The residual heat will finish setting the middle without drying out the edges.
– Topping sank into the batter:
The batter might have been too warm or too thin. Make sure your batter has thickened slightly before adding the chopped cups and press them only lightly into the top.
– Candy pieces cracked or bled color:
This can happen if the oven runs hot. Bake on the middle rack and avoid convection if your candies tend to crack.
– Want a more “balanced” version:
– Use darker chocolate and slightly reduce sugar.
– Swap part of the flour for finely ground oats or a bit of peanut protein for a Protein Reeses Cups–style twist.
– Use mini Homemade Reese’s Eggs or Healthy Reeses Cups cut into small chunks as part of the topping for a more wholesome spin.
– Cleaner slices:
Chill the brownies in the fridge for 45–60 minutes before cutting, then let them warm slightly at room temperature before serving.
Storage & Make-Ahead Tips
– Room temperature:
Store brownies in an airtight container at room temp for 3–4 days. Keep layers separated with parchment if the topping is very sticky.
– Refrigerator:
For a firmer, fudgier texture, refrigerate up to 6–7 days. Let pieces sit at room temperature for 15 minutes before serving for the best flavor.
– Freezer:
Cut into squares, wrap each piece tightly, and freeze in a zip-top bag for up to 2–3 months. Thaw at room temperature or in the fridge overnight.
– Make-ahead for parties:
– Bake the brownies the day before; cool, cover the pan tightly, and slice shortly before serving.
– You can also bake, cool, and freeze the unsliced slab, then thaw and top with an extra peanut butter drizzle before cutting for a “freshly finished” look.
Conclusion
Reeses Brownies with Peanut Butter Cup Topping are a guaranteed hit whenever you need a rich, crowd-pleasing pan dessert, and they’re even more impressive when you round out your dessert table with chewy Reese’s Pieces Cookies for guests who love cookies as much as brownies. Whether you experiment with Homemade Reese’s Eggs, put your own spin on Healthy Reeses Cups, or explore more Reeses Dessert twists, this recipe is a fun base for all your peanut butter and chocolate creativity. Follow me on Pinterest for more Reeses Brownies with Peanut Butter Cup Topping, and if you’re looking for another fun party recipe that pairs perfectly with treats like Reese’s Pieces Cookies, don’t miss this savory favorite: Reeses Brownies .
FAQ
Can I halve the recipe?
Yes. Bake in an 8×8 or 9×9 pan and start checking at about 20 minutes.
Do I have to use mini peanut butter cups?
No. You can chop regular cups, use Home Made Reese Cups, Diy Reeses Cups, or even mix in pieces of Homemade Reese’s Eggs.
Can I make these gluten-free?
Use a good 1:1 gluten-free baking flour and check doneness a couple of minutes early. The texture will be slightly different but still rich and fudgy.
How do I keep the brownies from drying out?
Avoid overbaking, let them cool in the pan, and store them tightly covered. A small slice of bread in the container can help retain moisture.
Can I add more mix-ins?
Absolutely. Extra chocolate chips, chopped nuts, or bits inspired by Healthy Reeses Cups and other Reeces Peanut Butter Cup Ideas all work well—just don’t overload the batter to the point where it can’t bake evenly.
