Reeses Brownies (Fudgy Chocolate PB Brownies) are the ultimate treat when you’re craving rich, chewy chocolate with pockets of creamy peanut butter, and they pair perfectly on any dessert table with favorites like Reese’s Pieces Cookies for a fun, candy-loaded spread. In this post, you’ll learn how to make ultra-fudgy brownies swirled with peanut butter and packed with chopped peanut butter cups, plus how to adapt the recipe for everything from bake-sale bars to party platters filled with Reeses Dessert ideas.
These brownies hit that sweet spot between dense and gooey, with crackly tops and a generous swirl of peanut butter that feels like biting into your favorite candy bar in brownie form. Whether you’re obsessed with Reeses Brownies, dreaming up new Reeces Peanut Butter Cup Ideas, or love gifting Homemade Reese’s Eggs and other themed treats, this recipe will become your go-to base for all things chocolate-and-peanut-butter.
Nutritional Benefits
These brownies are definitely a dessert, but a few smart choices can make them a bit more balanced:
– Using dark chocolate boosts antioxidant content from cocoa.
– Swapping part of the butter for peanut butter adds healthy fats and a little protein.
– Choosing natural peanut butter and minimally processed chocolate helps control added sugars and unnecessary additives.
– You can experiment with reducing sugar slightly or using a mix of brown sugar (for moisture) and coconut sugar (for a lower glycemic option).
Here’s an approximate nutrition breakdown for one generous brownie (assuming a 9×13 pan cut into 16 pieces):
| Nutrition | Per Brownie (approx.) |
|---|---|
| Calories | 290 |
| Carbohydrates | 32 g |
| Protein | 5 g |
| Fat | 16 g |
| Saturated Fat | 8 g |
| Fiber | 2 g |
| Sugar | 24 g |
| Sodium | 160 mg |
You can lighten things up by using part whole-wheat pastry flour, reducing sugar slightly, or swapping some of the candy topping for chopped nuts for a twist inspired by Healthy Reeses Cups.
Ingredients & Substitutions
Here’s what you’ll need to make these fudgy peanut butter brownies, plus simple substitutions to fit your pantry and dietary needs.
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| Unsalted butter | Adds richness and classic fudgy texture | Salted butter (reduce added salt), coconut oil, or vegan butter |
| Semi-sweet or dark chocolate chips | Base chocolate flavor and fudgy structure | Chopped dark chocolate bar, milk chocolate (sweeter), or dairy-free chips |
| Granulated sugar | Sweetness and shiny, crackly top | Coconut sugar (slightly deeper flavor), or half white/half brown sugar |
| Brown sugar | Moisture and chewiness | All granulated sugar (texture slightly less chewy) |
| Large eggs | Structure and fudgy center | Flax eggs for vegan version (texture more dense) |
| Vanilla extract | Enhances overall flavor | Almond extract (use half), or omit if necessary |
| All-purpose flour | Gives brownies structure | Gluten-free 1:1 flour blend, or half AP + half whole-wheat pastry flour |
| Unsweetened cocoa powder | Deepens chocolate flavor | Dutch-process cocoa for richer color and taste |
| Salt | Balances sweetness and boosts flavor | Sea salt or kosher salt (adjust to taste) |
| Creamy peanut butter | Swirl and pockets of peanut butter | Almond butter, cashew butter, or sunflower butter for nut-free |
| Chopped peanut butter cups | Candy-loaded brownie mix-in | Homemade Reese Cups, Protein Reeses Cups, or chopped chocolate chunks |
| Mini chocolate chips or chopped chocolate (optional topping) | Extra chocolatey top and texture | Chopped nuts, Reese Pieces Cookies crumbs, or candy pieces |
Using homemade candy like Diy Reeses Cups or lightly sweetened Healthy Reeses Cups as mix-ins is a great way to control ingredients while still getting that indulgent candy-bar feel.
Equipment Needed
– 9×13-inch baking pan (metal preferred for even baking)
– Parchment paper
– Medium and large mixing bowls
– Whisk and rubber spatula
– Measuring cups and spoons
– Small microwave-safe bowl or saucepan (for melting chocolate and butter)
– Toothpick or skewer (for testing doneness and swirling peanut butter)
Step-by-Step Instructions
Reeses Brownies (Fudgy Chocolate PB Brownies) come together with simple pantry ingredients and a few key technique tips, and if you love making candy-style bakes like Reese’s Pieces Cookies or Homemade Reese’s Eggs, you’ll find this method very familiar and easy to customize.
1. Prep your pan and oven
– Preheat oven to 350°F (175°C).
– Line a 9×13-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease any exposed sides.
2. Melt the butter and chocolate
– In a microwave-safe bowl, combine butter and chocolate chips.
– Heat in 20–30 second bursts, stirring between each, until smooth and fully melted.
– Set aside to cool slightly so it doesn’t scramble the eggs.
3. Whisk sugars and eggs
– In a large bowl, whisk granulated sugar and brown sugar with the eggs and vanilla for 1–2 minutes until slightly thickened and glossy.
– This step helps create that shiny, crackly brownie top.
4. Combine chocolate mixture with egg mixture
– Slowly pour the melted chocolate-butter mixture into the egg mixture while whisking continuously.
– Stir until fully combined and smooth.
5. Add dry ingredients
– Sift or whisk together flour, cocoa powder, and salt in a separate bowl.
– Gently fold dry ingredients into the wet mixture using a spatula, just until no dry streaks remain. Do not overmix.
6. Fold in candy pieces
– Fold in chopped peanut butter cups (store-bought or your own Home Made Reese Cups or Diy Reeses Cups).
– Spread the brownie batter evenly into the prepared pan.
7. Create the peanut butter swirl
– Warm the peanut butter slightly if it’s very thick so it drizzles easily.
– Dollop spoonfuls of peanut butter over the top of the brownie batter.
– Use a knife or skewer to gently swirl it through the top layer, creating ribbons without over-mixing it into the batter.
8. Add toppings (optional but recommended)
– Sprinkle additional chopped peanut butter cups, chocolate chips, or crushed Reese Pieces Cookies over the top for extra texture and flavor.
9. Bake
– Bake for 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
– For extra fudgy brownies, lean toward the shorter baking time; for slightly cakier, add a few minutes.
10. Cool and slice
– Let brownies cool completely in the pan on a wire rack.
– Use the parchment overhang to lift out, then slice into squares with a sharp knife, wiping the blade between cuts for clean edges.
Troubleshooting & Pro Tips
– Brownies turned out dry or cakey
– They were likely overbaked. Next time, start checking at 22–23 minutes and pull them as soon as the center is just set with moist crumbs on the tester.
– No shiny, crackly top
– Make sure to whisk the eggs and sugar well before adding the melted chocolate, and avoid reducing sugar too aggressively. That sugar-egg structure is key.
– Peanut butter sank into the batter
– Your batter may have been too thin or the peanut butter too runny. Try thick, creamy peanut butter and only swirl the top third of the batter.
– Candy pieces melted too much
– Gently fold candy in right before baking and avoid placing all of it right on the very top, where oven heat is strongest.
– Want a higher protein option
– Swap some candy chunks for Protein Reeses Cups or chopped nuts, and consider using a dark chocolate with higher cocoa content for more antioxidants.
– Gluten-free version
– Use a good 1:1 gluten-free baking blend. Avoid almond flour alone; it will change the texture too much and can make the brownies greasy.
Storage & Make-Ahead Tips
– Room temperature
– Store sliced brownies in an airtight container at room temperature for 2–3 days. Place parchment between layers to avoid sticking.
– Refrigerator
– For extra fudginess and a longer shelf life, refrigerate up to 5–6 days. The peanut butter swirl firms up deliciously when chilled.
– Freezer
– Wrap individual brownies tightly in plastic, then place in a freezer bag or container. Freeze up to 2–3 months.
– Thaw at room temperature for 30–45 minutes, or enjoy slightly chilled for a dense, truffle-like bite.
– Make-ahead for parties
– Bake the day before, cool completely, and refrigerate. Slice just before serving for clean edges and perfect texture, then pair with a tray of other Reeses Dessert treats like bar cookies and candy cups.
Conclusion
Reeses Brownies (Fudgy Chocolate PB Brownies) are the kind of dessert that never lasts long—deep chocolate flavor, swirls of peanut butter, and candy-studded bites that make every square feel over-the-top indulgent, especially when served with cookie favorites like Reese’s Pieces Cookies for a colorful, candy-lover’s dessert spread. Once you master this base recipe, you can riff endlessly: top them with crumbled Homemade Reese’s Eggs, fold in chopped Reeses Brownies from a leftover batch for a meta brownie-on-brownie moment, or use your own lightly sweetened cups for a twist that channels Healthy Reeses Cups while still tasting totally decadent. Keep this recipe handy for holidays, potlucks, or whenever the craving for peanut butter and chocolate hits—you’ll have a crowd-pleasing pan of brownies ready to go with minimal effort and maximum payoff.
FAQ
Can I use box brownie mix instead of making them from scratch?
Yes. Prepare the boxed mix according to package instructions, then swirl peanut butter on top and fold in chopped peanut butter cups before baking. Bake as directed, watching for doneness.
How do I make these brownies more “healthy” without losing the fudgy texture?
Use dark chocolate, natural peanut butter, and swap some sugar for coconut sugar. You can also reduce the candy topping slightly and add nuts or pieces of Healthy Reeses Cups instead of all store-bought candy.
Can I make these gluten-free?
Yes, just replace the all-purpose flour with a 1:1 gluten-free baking blend. Keep all other steps the same.
What’s the best way to get clean brownie slices?
Let the brownies cool completely, then use a long, sharp knife. Wipe the blade with a warm, damp cloth between cuts. Chilling the brownies first makes slicing even easier.
Can I turn this recipe into brownie bites or bars for gifting?
Absolutely. Bake in a lined 8×8 pan for thicker bars (add a few minutes to the bake time), or in a mini muffin tin for bites—just reduce baking time and watch closely.
If you love candy-inspired recipes and want to balance your dessert table with something savory between batches of Reeses Brownies, you’ll enjoy serving them alongside game-day favorites like this Reese’s Pieces Cookies twist on snack-night spreads for a fun sweet-and-salty combo that everyone will remember.
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