If you know of a Reese's Peanut Butter Cup fan, or are one yourself, you may want to stop what you are doing and make these Reese's Brownies. I like them better than the actual candy. They are so yummy, rich, and easy to make.
Our Reese’s Brownies Recipe is a perfectly fudgy brownies recipe with peanuts, peanut butter chips, and Reese’s peanut butter cups topping the brownie batter. Who doesn’t love the combination of peanut butter and dark chocolate?
These peanut butter brownies are definitely a great sweet treat of homemade brownies recipe for peanut butter lovers and an easy brownie recipe.
This easy recipe does not use brown sugar, but the whole peanut butter cups will make up for the flavor and you will still get moist crumbs without using a box of Betty Crocker brownie mix, unlike some of our other brownie recipes.
Ingredients used to make Reese’s Brownie Recipe:
Brownies
- Melted butter
- Salt
- Unsweetened cocoa powder
- Vanilla extract
- Sugar
- Eggs
- All-purpose flour
- Peanut butter
Frosting
- Unsalted buttersoftened to room temperature
- Whipping cream
- Water
- Cream cheese
- Cocoa
- Powdered sugar
Topping
- Salted peanutschopped
- Mini Reese’s peanut butter cups (you could use Reese’s pieces too!)
- Peanut butter chips
- Chocolate chips (optional, but great if you are a chocolate lover)
How to make Reese’s Brownie Recipe:
- Preheat oven to 350 degrees.
- Grease a 9 x 13-inch pan with nonstick cooking spray or parchment paper.
- In a large mixing bowl, combine melted butter, salt, cocoa, and vanilla extract.
- Stir in the sugar and eggs to the chocolate mixture.
- Add in the rest of the dry ingredients, flour, and cup of peanut butter, and mix until smooth.
- Pour the rest of the batter into the prepared pan and bake for 22-25 minutes.
- Remove from oven and let cool on a wire rack.
- While the brownies cool, prepare our peanut butter frosting by beating butter, whipping cream, water, and cream cheese in a bowl on medium speed until fluffy.
- Gradually beat in cocoa and powdered sugar until smooth. Spread over cooled brownies.
- Sprinkle peanuts, peanut butter cups, and peanut butter chips on top of the frosting.
- Cut into squares and serve or store in an airtight container.
What to serve with Reese’s Peanut Butter Cup Brownies:
- Old Fashioned Homemade Vanilla Ice Cream Recipe
- Rocky Road Ice Cream Recipe
- Best Hot Fudge Recipe
- Caramel Sauce Recipe
- Homemade Whipped Cream
More recipes like these gooey chocolate brownie recipes:
- Fudgy Brownies Recipe
- Mom’s Famous Marshmallow Brownies Recipe
- Chocolate Thin Mint Brownies Recipe
- Better Than Anything Brownies Recipe
- Chocolate Caramel Brownies Recipe
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Serves: 24
Reese’s Brownies Recipe
5 from 2 votes
If you know of a Reese's Peanut Butter Cup fan, or are one yourself, you may want to stop what you are doing and make these Reese's Brownies.
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
PrintPin
Ingredients
Brownies
- 1 cup butter melted
- ½ teaspoon salt
- ½ cup cocoa
- 1 ½ Tablespoons vanilla
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 1 cup peanut butter
Frosting
- ¼ cup butter softened
- 4 Tablespoons whipping cream
- 1 Tablespoon water
- 4 ounces cream cheese
- ¼ cup cocoa
- 1 pound powdered sugar
Topping
- ¾ cup salted peanuts chopped
- 24 mini Reese's peanut butter cups
- ¾ cup peanut butter chips
Instructions
Preheat oven to 350 degrees.
Grease 9 x 13 inch pan with non stick cooking spray.
In a large bowl, combine melted butter, salt, cocoa and vanilla.
Stir in the sugar and eggs.
Add in the flour and peanut butter and mix until smooth.
Pour into prepared pan and bake for 22-25 minutes.
Remove from oven and let cool.
While the brownies cool, prepare frosting by beating butter, whipping cream, water, and cream cheese in a bowl on medium speed until fluffy.
Gradually beat in cocoa and powdered sugar until smooth. Spread over cooled brownies.
Sprinkle peanuts, peanut butter cups, and peanut butter chips on top of the frosting.
Cut into squares and serve.
Notes
- These brownies do freeze quite well. They are better fresh, but I have frozen them, and they thaw nicely. We recommend freezing them in an airtight container.
Nutrition
Calories: 459 kcal · Carbohydrates: 55 g · Protein: 9 g · Fat: 25 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 63 mg · Sodium: 266 mg · Potassium: 205 mg · Fiber: 3 g · Sugar: 42 g · Vitamin A: 439 IU · Vitamin C: 1 mg · Calcium: 33 mg · Iron: 2 mg
Equipment
9×13-inch Baking Pan
Mixing Bowl
Recipe Details
Course: Dessert
Cuisine: American
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Join The Discussion
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Jeanna says:
I think I've gained 5 lbs. just looking at these brownies. They look awesome.
Jeanna @ dramaqueenseams.blogspot.com
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The Hills Family says:
I forgot about these! THEY ARE SO YUMMY!!!! Thanks for posting Camille! Can't wait to make them!
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Megan says:
Oh my... These look heavenly!!!! Thanks for following my blog! Following yours too :)
Megan from making lemonade
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Sims Family says:
Oh my gosh! Those look so good! I came over cuz you dropped by my blog, and now you have a new follower, as well!
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Ty and Whitty says:
hoe did you know reeses were my favorite! Love thank you for sharing.
A mommy's life...with a touch of YELLOW
tyandwhitneyulrich.blogspot.com -
Rachel Asher says:
These look really yummy! Looks like something I'll try soon:) Thanks for visiting and following my blog. I'm your newest follower:)
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Lisa@BlessedwithGrace says:
Have mercy! Those brownies look awesome! Thanks for sharing the recipe and linking to TMTT.
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Angie says:
Holy Moly, these look fabulous....
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Kirstin says:
OH wow!!!! YUMMY to the max!!
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Katie @ This Chick Cooks says:
These brownies look amazing. Reeses are my favorites so I'm sure I'd LOVE these. Thanks for showing off your reese brownies at These Chicks Cook :) I hope you can come by with another great recipe Wednesday. Have a fantastic weekend!
Katie -
Vintage Marigold says:
I added your brownies to my Virtual Picnic Spotlight, I hope you don't mind!
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D+B says:
This comment has been removed by the author.
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D+B says:
This looks so yummy!! I am definitely going to try!!
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Katie @ This Chick Cooks says:
Thanks for sharing your delicious recipe at These Chicks Cooked, Wednesday. Hope to see you again soon :)
Katie -
Britney Jean says:
I'm trying to eat healthy and then i had to find this. my mouth is seriously watering. yum!
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Arizona Girls says:
Oh my!! I'm so glad all these are umm pictures and recipes, I probably still gained 20lbs just looking at them haha I'm saving a few to favorites though because I know my mom would absolutely love these! =)
Found you through the finding new friends blog hop and will be a new follower! =)
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Jamie Nedderman says:
These look yummy, but mine are still cooking in the first stage, 50 minutes later.... might want to revisit the 22-25 minutes at 350.
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Six Sisters says:
Sorry it's taking so long. We've been making these for years and it's usually 25 minutes to cook. They are a fudgy brownie. 50 minutes would be way too long in our oven. Hope all goes well with them. -The Six Sisters
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Sue Mue says:
1 POUND of powdered sugar? As in 3 1/2 cups?
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Six Sisters says:
Yes, start with about 2 1/2 cups to 3 cups and add more as needed.
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Julie C says:
Just made these and they are incredibly delicious!! I followed the recipe word for word, baked 25 min and they are the perfect fudge-like brownie! I highly recommend! So yummy!!
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IndyDave1 says:
Hi, I just made the Reeses Brownie recipe, and just wanted to say it was great, I will be making it over and over again. Job well done, I will explore more of your recipes. TY ;)
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PinkcurlyQ says:
Made these brownies this past weekend for a party and they were a hit! Will definitely be making these again. Did have to bake for 30 min vs the 22-25 to that they were more set uo instead of gooey; I normally only need to bake at the minimum time given.
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Stephanie says:
Is there a substitute for the whipping cream? I could not find it anywhere at the market
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Cyd says:
The whipping cream is right by the milk in the dairy section. Comes in a little carton. Where you need so little, we're sure milk would work too. It's not quite as thick and rich. Hope this helps! -The Six Sisters
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annie says:
Hello, Do you think I can freeze them? I am having a party this weekend and would like to make them tomorrow or so? They look incredible!
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Cyd says:
They will freeze fine in an airtight container!
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Cyd says:
You can use milk instead of whipping cream.
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Jen Vasseur says:
I can not get the recipe to print. I so want to print this....
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Momma Cyd says:
Scroll down to the recipe card and you'll see PRINT in black. I just tried it and it worked great. Hope this helps.
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Shannon T says:
My family loved this recipe! The only change I made was to double the amount of butter in the frosting to make it creamier. The chocolate to peanut butter taste balance is perfect.
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Shannon T says:
Fantastic!
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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