Reeses Skillet Brownie Dessert is the ultimate warm, gooey, shareable treat for peanut butter cup lovers, and it’s also a fun starting point if you’re obsessed with Reese’s Pieces Cookies and all things chocolate‑peanut butter. In this post, you’ll learn how to make a bakery‑style skillet brownie loaded with peanut butter cups, plus get ideas for turning it into everything from party‑worthy Reeses Brownies to copycat homemade cups and beyond. Whether you’re baking for a crowd, planning movie night, or craving a decadent date‑night dessert, this skillet recipe is cozy, simple, and endlessly customizable.
Nutritional Benefits
This dessert is definitely an indulgence, but when you make it at home you control the ingredients and portions:
– You can choose better‑quality chocolate and natural peanut butter.
– Swapping some sugar for coconut sugar or using a smaller skillet helps keep portions in check.
– Adding a scoop of protein ice cream or Greek yogurt on top can give a small protein boost.
Here’s an approximate nutrition snapshot for one generous serving (about 1/8 of a 10‑inch skillet):
| Nutrition | Per Serving (approx.) |
|---|---|
| Calories | 420–480 kcal |
| Carbohydrates | 50–55 g |
| Protein | 6–8 g |
| Fat | 22–26 g |
| Saturated Fat | 11–13 g |
| Fiber | 3–4 g |
| Sugar | 34–38 g |
| Sodium | 180–220 mg |
(Values will vary based on the exact chocolate, peanut butter cups, and toppings you use.)
Ingredients & Substitutions
For a 10‑inch skillet:
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| 1/2 cup (115 g) unsalted butter, melted | Richness, fudgy texture | Salted butter (reduce added salt), coconut oil, or vegan butter |
| 1 cup (200 g) granulated sugar | Sweetness, structure | ¾ cup coconut sugar, or 1/2 white + 1/2 brown sugar |
| 2 large eggs, room temperature | Binding, chewiness | 2 flax eggs for vegan (2 tbsp ground flax + 6 tbsp water) |
| 2 tsp vanilla extract | Flavor boost | 1 tsp vanilla + 1/2 tsp espresso powder for deeper chocolate flavor |
| 3/4 cup (90 g) all‑purpose flour | Structure | Gluten‑free 1:1 blend or half AP + half oat flour |
| 1/3 cup (35 g) unsweetened cocoa powder | Chocolate flavor | Dark cocoa powder for richer taste |
| 1/2 tsp fine sea salt | Balances sweetness | Table salt (use a tiny bit less) |
| 1/4 tsp baking powder | Light lift without becoming cakey | Omit for extra‑dense, ultra‑fudgy brownie |
| 1/2 cup (90 g) chocolate chips | Pockets of melted chocolate | Chopped chocolate bar, dark or milk |
| 1 cup chopped peanut butter cups | Signature Reese’s flavor | Mini peanut butter cups, peanut butter chips, or chocolate chunks + spoonfuls of peanut butter |
| 2–3 tbsp peanut butter (for swirling) | Extra peanut flavor, visual swirls | Almond or cashew butter, or powdered peanut butter mixed with water |
| Optional: 1/4 cup Reese’s‑style candies | Color, crunch | Any candy‑coated chocolate or chopped nuts |
Equipment Needed
– 10‑inch cast iron skillet or oven‑safe skillet
– Mixing bowls (one large, one medium)
– Whisk and rubber spatula or wooden spoon
– Measuring cups and spoons or a kitchen scale
– Knife and cutting board (for chopping cups)
– Oven mitts and cooling rack
Step-by-Step Instructions
This Reeses Skillet Brownie Dessert comes together in one bowl and bakes right in the skillet, which makes it a perfect base when you’re planning other peanut‑butter‑packed treats like Reese’s Pieces Cookies for the rest of the week.
1. Preheat the oven and prep the skillet
– Preheat your oven to 350°F (175°C).
– Lightly grease your cast iron or oven‑safe skillet with butter or nonstick spray.
2. Mix the wet ingredients
– In a large bowl, whisk together the melted butter and sugar until glossy and slightly thick.
– Add the eggs and vanilla, whisking just until combined and smooth.
3. Add the dry ingredients
– Sift or sprinkle in the flour, cocoa powder, salt, and baking powder.
– Gently fold with a spatula until no dry streaks remain; avoid over‑mixing to keep the brownie fudgy.
4. Fold in the chocolate and peanut butter cups
– Stir in the chocolate chips and most of the chopped peanut butter cups, reserving a handful for the top.
– Spread the batter evenly into the prepared skillet.
5. Swirl in peanut butter
– Warm the peanut butter slightly if it’s very thick.
– Dollop spoonfuls across the surface and use a knife or skewer to gently swirl it through the top layer.
6. Top and bake
– Sprinkle the remaining chopped cups and any candy pieces evenly over the batter.
– Bake for 20–25 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
7. Cool slightly and serve
– Let the skillet cool for at least 10–15 minutes so it can set but stay gooey inside.
– Serve warm, straight from the skillet, with ice cream, whipped cream, or extra peanut butter drizzle.
Troubleshooting & Pro Tips
– Brownie is too dry or cakey
– You may have baked it too long or added too much flour. Next time, pull it when the center is still slightly soft and use the “spoon and level” method for your flour.
– Center seems underbaked
– Remember that cast iron holds heat and continues to cook after you remove it from the oven. If the edges are set and the middle is just a bit wobbly, it will finish setting as it cools.
– Candy sinks to the bottom
– Toss chopped peanut butter cups with a teaspoon of flour before folding into the batter to help them “float” in the middle.
– Want a richer flavor without more sugar?
– Add 1–2 teaspoons of espresso powder or instant coffee to the dry ingredients. It deepens the chocolate flavor without making the brownie taste like coffee.
– Serving for a crowd
– Double the recipe and bake in a 13×9‑inch pan, adjusting bake time as needed, for a party‑style version that pairs beautifully with a platter of Reeses Brownies or other bar cookies.
Storage & Make-Ahead Tips
– Room temperature:
– Cover the cooled skillet tightly with foil or transfer slices to an airtight container. Store at room temperature for up to 2 days.
– Refrigerator:
– For a slightly firmer, fudgier texture, refrigerate up to 4–5 days. Warm slices in the microwave for 10–20 seconds before serving.
– Freezer:
– Cut completely cooled brownie into wedges, wrap each piece tightly in plastic, then place in a freezer bag. Freeze up to 2 months. Thaw at room temperature or gently warm before serving.
– Make‑ahead:
– Mix the dry ingredients and store them in a jar. When you’re ready to bake, just add the wet ingredients and candy and bake fresh for that just‑out‑of‑the‑oven magic.
Conclusion
Reeses Skillet Brownie Dessert is everything you love about chocolate and peanut butter—warm, melty, and over‑the‑top indulgent—yet simple enough for a weeknight treat, especially if you already keep candy on hand for Reese’s Pieces Cookies or other peanut butter‑studded bakes. Once you’ve mastered this cozy skillet method, you can riff on it with mini cups, different chocolates, or even lighter twists that feel like Healthy Reeses Cups in brownie form. If you’re craving even more peanut‑butter‑and‑chocolate inspiration alongside fun party snacks, you’ll love how ideas like Homemade Reese’s Eggs pair with savory recipes such as this cheesy, game‑day‑worthy Reeces Peanut Butter Cup Ideas appetizer spread.
FAQ
Can I make this gluten‑free?
Yes. Use a 1:1 gluten‑free all‑purpose flour blend in place of regular flour, and be sure your peanut butter cups and candies are labeled gluten‑free.
How do I make the skillet brownie more “healthy”?
Use part coconut sugar, a darker chocolate with less sugar, and a smaller portion size. You can also use powdered peanut butter for some of the swirl to cut fat while keeping flavor, similar to how you might lighten up Healthy Reeses Cups.
Can I use boxed brownie mix?
You can. Prepare the mix according to the package, pour it into the skillet, then fold in chopped peanut butter cups and swirl with peanut butter as directed above. Baking time may vary slightly; start checking a few minutes earlier.
What size skillet works best?
A 10‑inch cast iron skillet is ideal for a thick but still quick‑baking dessert. A 9‑inch skillet will be thicker and may need a few extra minutes; a 12‑inch will bake faster and be a bit thinner.
How should I serve this for guests?
Serve it warm in the center of the table with several spoons, ice cream, and extra chopped cups. Round out the dessert spread with small bites like Protein Reeses Cups or cookie platters.
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