These peanut butter cup brownies are rich, fudgy and oh so decadent. They are filled with Reese's peanut butter cups, chocolate chips, and decorated with cute Nutter Butter reindeer cookies.
If you love the combination of chocolate and peanut butter, then these peanut butter cup brownies are a must! In every bite, you get chocolatey brownie with creamy peanut butter cups that melt in your mouth.
For more recipes for your holiday table, make sure to try my No Bake Oreo Tiramisu and No Spread Sugar Cookies.
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Why You Will Love This Recipe
- Easy to make- These brownies do use a mixer but they are so easy to make. Most of the ingredients are common staples inside your kitchen pantry.
- Fudge brownies- These brownies are fudgy, thick and full of chocolate flavor. I fold in extra chocolate chips to make them even more decadent.
- Peanut butter cups- If you are a lover of Reese's peanut butter cups, this recipe has them inside the batter, as well as on top.
- Perfect for the holidays- I make reindeer Nutter Butter cookies and place them on top of the brownies. They make these brownies so festive.
Ingredient Notes
- Chocolate chips- Use a good quality chocolate. Guittard and Ghirardelli are both great options. I use semi-sweet chips in this recipe. Do not use milk chocolate, as it will make the brownies too sweet.
- Butter- Use unsalted butter and melt it over a water bath, along with the semi- sweet chocolate chips.
- Eggs- I use large eggs. Make sure to pull your eggs from the fridge 2 hours before baking.
- Cocoa powder- I use dutch process cocoa powder for its bold, chocolatey flavor.
- Peanut butter cups- For this recipe, I used Reese's miniature peanut butter cups and I cut them in half.
- Vanilla extract- Use pure vanilla extract for the best flavor.
- Nutter Butters- I use original Nutter Butter cookies and I decorate them as little reindeers. This is completely optional.
Step By Step Instructions
STEP 1: Prepare 8x8 pan. Spray pan with non-stick spray. Then, line the bottom and two sides of the pan with parchment paper.
STEP 2: Melt butter and chocolate. In a large bowl, combine semi-sweet chocolate chips and butter. Place bowl over double boiler and stir until melted. Remove from heat and let cool for 5 minutes.
STEP 3: Mix the dry ingredients. Sift together, flour, cocoa powder, and salt.
STEP 4: Beat the eggs. Use a mixer with a whisk attachment. Whip the eggs, sugar and, vanilla for 5 minutes. The mixture will turn a pale yellow and thicken slightly.
STEP 5: Stir in melted chocolate. Stir cooled chocolate mixture into the egg mixture.
STEP 6: Add in dry ingredients. Next, add the flour mixture. Use a rubber spatula to fold the ingredients in. Do not over mix.
STEP 7: Add in fillings. Cut peanut butter cups in half. Then, fold them, along with chocolate chips into the brownie batter.
STEP 8: Bake the brownies. Pour the brownie batter into the prepared pan and spread evenly. Then, bake at 325° for 40-45 minutes.
STEP 9: Top the brownies. Once the brownies have come out of the oven, allow them to sit for 10 minutes. Then, top the brownies with additional peanut butter cups. Let the brownies cool completely before slicing.
STEP 10. Decorate Nutter Butters. Take each cookie and attach pretzel at the top of the cookie. You can use melted chocolate, frosting or even peanut butter to adhere the pretzel to the cookie. Do the same with the eyes and red candy for its nose. Place each reindeer cookie on top of each individually sliced brownie.
Expert Baking Tips
Fudgy brownies require good quality chocolate. You can use either dark chocolate or semi-sweet chocolate in this recipe. I also suggest using dark cocoa powder for an intense chocolate flavor.
Since there are no leavening agents in this recipe, make sure to whip the eggs and sugar until they are light, fluffy, and pale yellow in color. This is an important step which will also give your brownies that crackly top we all love.
Once you add your dry ingredients, make sure to not over mix the batter. For one, we do not want to ruin the structure that was created when mixing the eggs and sugar. Over mixing may also prevent the brownies from rising properly.
Don't forget to line the baking pan with parchment. This will allow you to easily lift the brownies out of the pan.
FAQ
No, these brownies need a mixer in order to create the volume we need with the eggs and sugar. This is also what gives them their crackly tops.
Since these are fudgy brownies, you want to slightly underbake them. They will continue to cook as they sit. A good way of telling if they're done is by using a toothpick and inserting it in the center of the brownies. There will be some crumbs and a slight smear of chocolate, but it will not be wet.
I suggest the middle rack or center. This is where the heat is evenly distributed to ensure the brownies bake evenly.
Storing and Freezing
Store these peanut butter cup brownies inside an airtight container at room temperature. They will stay fresh for up to 5 days.
Freezing
These brownies do great inside the freezer. Double wrap them in cling wrap and place them inside a Ziplock freezer bag. Freeze for up to 30 days. To thaw, leave at room temperature for 1-2 hours.
Other Dessert Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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📖 Recipe
Rich & Fudgy Peanut Butter Cup Brownies
Ingredients
- 7 oz Semi-sweet chocolate chips
- 4 oz Butter unsalted
- 3 Eggs room temperature
- 2 teaspoon Vanilla extract
- 1 ¼ cups White granulated sugar
- ¾ cup All purpose flour
- 3 tablespoon Dutch process cocoa powder
- ½ teaspoon Salt
- ½ cup Reese's peanut butter cups miniature, cut in half, plus more for topping
- ½ cup Mini chocolate chips
Nutter Butter Cookie Reindeer
- 16 Nutter Butter cookies
- 16 Pretzels miniature
- 32 Candy eyes
- 16 Red round candies mini M&M's
Instructions
- Preheat oven to 325°. Spray 8x8 baking pan with nonstick spray. Line two sides of the pan with parchment paper.
- In a large bowl, combine semi-sweet chocolate chips and butter. Place bowl over double boiler and stir until melted. Remove from heat and let cool for 5 minutes.
- Sift together, flour, cocoa powder, and salt.
- Use a mixer with a whisk attachment. Whip the eggs, sugar and vanilla for 5 minutes. The mixture will turn a pale yellow and thicken slightly.
- Stir cooled chocolate mixture into the egg mixture.
- Next, add the flour mixture. Use a rubber spatula to fold the ingredients in. Do not over mix.
- Cut peanut butter cups in half. Then, fold them, along with chocolate chips into the brownie batter.
- Pour the brownie batter into the prepared pan and spread evenly. Then, bake at 325° for 40-45 minutes.
- Once the brownies have come out of the oven, allow them to sit for 10 minutes. Then, top the brownies with additional peanut butter cups. Let the brownies cool completely before slicing.
- Take each cookie and attach pretzel at the top of the cookie. You can use melted chocolate, frosting or even peanut butter to adhere the pretzel to the cookie. Do the same with the eyes and red candy for its nose. Place each reindeer cookie on top of each individually sliced brownie.
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