These Peanut Butter Cup Brownies bake into thick, fudgy bars with a shiny, crinkly top and peanut butter cups in every bite. The batter starts in one pot-sugar, butter, water, and cocoa melt together before adding oil, eggs, and dry ingredients. Chopped peanut butter cups mixed in and scattered on top give textural bursts of chocolate and peanut butter. Let them cool completely so slices cut cleanly.
Growing up my friend Kambria and I would walk to 7-eleven as often as we could. What for you ask? A bottle of Sprite and Reese's Peanut Butter Cups.
I've always loved peanut butter cups. With Reese's, you can come across absolutely fabulous peanut butter cups but also absolutely dry grainy ones. Nowadays I only buy Reese's that are holiday ones- at least it ensures they haven't been sitting for years.
But if you don't want to risk a dry PB cup and you like dark chocolate, go to Trader Joes. Their peanut butter cups are ADDICTING. Very dangerous to have around, I don't even like dark chocolate. Try them frozen too, wow!!
Key Ingredients for Ooey-Gooey Brownies
Recently I posted my chewy brownie recipe. A recipe I have tested at least 30 times. It's a winner. It was only a matter of time before this peanut butter cup brownies recipe was born. Peanut butter and chocolate practically scream to be apart of brownies.
- Peanut Butter Cups (cut & frozen) Chopping them and freezing keeps them intact in the batter and helps prevent them from melting fully; you get bits of peanut butter-cup goodness in each bite.
- Butter, Water, Sugar & Cocoa Powder These are cooked together to dissolve the sugar and bloom the cocoa, forming a rich chocolate base for fudginess.
- Vegetable Oil Adds moisture and helps with chew-makes the brownie less cakey and more nicely dense.
- Egg + Egg Yolk Give structure, richness, and help with that moist center while allowing a shiny top.
- Cornstarch & Baking Powder Cornstarch slightly softens crumb texture; baking powder gives just enough lift to avoid being too flat.
- All-Purpose Flour & Salt Flour gives structure; salt balances sweetness and enhances chocolate flavor.
- Chocolate Chunks/Chips Added for extra melty pockets and pockets of texture.
If you love brownies and cookies try my slutty brownies recipe.
Melt, Mix, Drop in PB Cups & Bake
As hard as it is, let the brownies cool for at least an hour before attempting to cut- otherwise, you will end up with a sloppy mess. Okay, you could just grab a spoon full of the corner to taste, that way you don't ruin the whole batch. 😉
I do highly suggest you warm a piece up and top it with vanilla ice cream. I like to "a la mode" anything and everything. Ice cream makes everything better.
Peanut butter and chocolate your thing? Try my monster cookies next!
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Peanut Butter Cup Brownies: Thick, Fudgy & Full of PBCups
These Peanut Butter Cup Brownies bake into thick, fudgy bars with a shiny, crinkly top and peanut butter cups in every bite. The batter starts in one pot-sugar, butter, water, and cocoa melt together before adding oil, eggs, and dry ingredients. Chopped peanut butter cups mixed in and scattered on top give textural bursts of chocolate and peanut butter. Let them cool completely so slices cut cleanly.
- Total Time: 41 minutes
- Yield: 16 Brownies 1x
Ingredients
- 20 Small Peanut Butter Cups, cut in half
- 2oz Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 grams(1 ¼ cups) Granulated Sugar
- 90 grams (¾ cups) Bensdorp Dutch Cocoa Powder
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- ⅛ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 grams (scant ½ cup) All-Purpose Flour
- 2oz Chocolate (chips, chunks, or bars chopped)
Instructions
- Chop peanut butter cups in half and place them in the freezer while preparing the brownies.
- Preheat your oven to 350F and line a 9X9 or 8X8 square pan with foil and grease heavily.
- In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, but that is fine. Then add the oil and vanilla extract. Cook on low for an additional minute and mix to combine everything.
- Take off of the heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
- Add the baking powder, salt, cornstarch and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips then ¾ of the peanut butter cups. Do not over mix, this will affect the end product.
- Pour into prepared pan and top with remaining peanut butter cups and bake 25-35 minutes. Everyone's oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting. Cut in half then each piece in half and then place back together rotate and cut in half again and the remaining two halves in half to create 16 equal bars.
- Store in an air-tight container on the counter for up to 4 days.
- Prep Time: 10
- Cook Time: 31
- Category: Dessert
- Method: Bake
- Cuisine: American
Kat says
Give me all the peanut butter anything! These looks delish! Can’t wait to try them
Carolyn says
These sound amazing, I love chocolate and peanut butter together!
Sheila says
Dropping by to thank you for sharing the recipe. My kids loved it. They're bugging me to make more.
Elizabeth says
Thank you for commenting Shelia! I am so happy to hear that these brownies were a hit. One thing, next time would you mind leaving a rating, please? It’s super helpful for us and other readers!
Auntbina says
Thanks for posting. I’m definitely adding the Peanut Butter Cup Brownies to my recipe book.
Rameneh says
so delicious!
Bianca says
Easy recipe and easy ingredients and steps to follow! Thank you so much Elizabeth! Appreciate all your baked goodies, it truly is very tasty!!!!
Elizabeth says
Thank you for the lovely review Bianca!
Carol T says
These are the best brownies I've ever made. I'd highly recommend and be prepared for recipe requests. I made exactly as is, wouldn't change a thing. Thanks so much!
Elizabeth Waterson says
Thank you so much for the lovely review Carol, so pleased you enjoyed them as much as I do!! 🙂 Take care XX Liz
Alyssa Wain says
Best brownies I've ever made and didn't last long in my house! The recipe was so easy to follow, but I may add some more peanut butter cups next time I make these, as we are huge peanut butter lovers. A recipe to add to the collection for sure!
Elizabeth Waterson says
Thank you so much for the lovely review Alyssa, I can't argue with more PB cups LOL!!! Take care. XX Liz
Bridget (@icinginthewoods) says
This recipe is a keeper, they were delicious and will be my go-to peanut butter cup brownies for my clients 🙂 thank you for the recipe!
Elizabeth Waterson says
Thank you so much for the lovely review Bridget, I am so happy you enjoyed the recipe!! Take care XX Liz
Sheri says
Made these today. Because of a fear of overtaking, I underbaked a bit. They must be eaten with utensils, but they are still very delicious. I’ll make again one day and bake a bit longer. So good!
Elizabeth Waterson says
Hi Sheri, I'm sorry you ended up underbaking the brownies, next time you will bake them perfectly I am sure!!! Thanks for reporting back, enjoy the gooey mess 🙂 XX Liz