Packed with peanut butter goodness from the filling to the toppings, these peanut butter-stuffed brownies are a true delight for peanut butter and chocolate lovers.
Okay, so brownies aren't my favorite. I love all things cookie and donut waaaaay before I'll consider a brownie. But before you click away, I do LOVE a good fudgy brownie. These peanut butter-stuffed brownies start with a fudgy brownie base, are stuffed with whole Reese's peanut butter cups, and then topped with a real peanut butter swirl, semisweet chocolate, and mini peanut butter cups. It's an absolutely luscious brownie recipe from start to finish, and I just know that you're going to adore them. Let's make it.
Ingredients
- Salted Butter
- Semisweet chocolate chips or chunks
- Unsweetened Cocoa Powder (I love this Schaffen Berger one)
- Granulated Sugar
- Large Eggs
- Pure Vanilla Extract
- All-Purpose Flour
- Full-sized peanut butter cups of choice
- Mini peanut butter cups of choice
The brownie batter
This glorious brownie batter is made of two types of chocolate: semisweet chunks plus unsweetened cocoa powder. You can also use milk chocolate chips or even dark chocolate chips if you have them on hand, but be aware that they will slightly alter the richness and sweetness of the final product. Milk chocolate contains more sugar than semisweet or dark chocolate, which will result in a sweeter batter.
To the warm melted butter, you will add your chocolate chunks. The chips will start melting almost immediately, so whisk until a smooth mixture forms. Add in your granulated sugar and give it another good whisk. Add your eggs and vanilla, and whisk again until fully combined. Now it's time to add the dry ingredients: unsweetened cocoa powder and all-purpose flour. This recipe can be easily made gluten-free and dairy-free with the substitutions I list below, and you won't be able to tell a difference!
Spray an 8 x 8 baking dish with nonstick cooking spray and line the pan with parchment paper. Gently spread half of the brownie batter into the prepared pan. Line the top of the brownie batter layer with the full peanut butter cups and a sprinkling of semisweet chunks. Spoon the remainder of the batter over the peanut butter cups, and gently spread evenly across the top. Drop spoonfuls of the creamy unsweetened peanut butter on top of the brownie batter and gently swirl it into the batter with a butter knife. Top with the mini peanut butter cups and another sprinkling of semisweet chunks.
Bake the brownies at 350° for 35 to 40 minutes or until a toothpick comes out clean (just make sure your toothpick doesn't hit a chocolate chunk!).
Allow them to cool for about 30 minutes, and they will set up completely in the middle once cooled. Store any leftovers in an airtight container at room temperature for 3 to 5 days. You should be able to get 16 decent-sized brownies out of this batch.
The filling and toppings
I used Reese's full-sized and mini peanut butter cups in this recipe, but you can use any of your favorites in their place! Substitute dairy-free or vegan cups, and honestly, you'll hardly be able to tell a difference.
Products
Here is one link to all the products I used to make these brownies. I included a link to an 8-inch baking dish, both parchment papers, and my favorite knife.
Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.
The dietary substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and its cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Scharffenberger makes a dairy free oat milk chocolate chunk that would work great in this recipe.
If you loved these peanut butter stuffed brownies I’d be so grateful for you to leave a 5 star rating + review!
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 😊
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy.
Happy Baking!
XO,
Heather
PS- be sure to try my Andes mint Oreo brownies if you are a brownie lover who also fancies them with cookies and cream + mint!
Peanut Butter Stuffed Brownies
Ingredients
For the Brownie Batter:
- ¾ Cup Salted Butter, melted
- ¾ Cup Semisweet Chocolate Chunks or Chips
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 2 Teaspoons Pure Vanilla Extract
- ¾ Cup Unsweetened Cocoa Powder
- ¾ Cup All Purpose Flour
- 16 Regular Sized Reeses Peanut Butter Cups
For the Toppings:
- ½ Cup Creamy Unsweetened Peanut Butter
- 1 7.6 Ounce Bag of Mini Unwrapped Reeses Peanut Butter Cups
- ⅔ Cup Semisweet Chocolate Chunks
Instructions
- Spray an 8x8 baking pan with nonstick spray and line it with parchment paper. Combine the melted butter and ¾ cups chocolate chunks in a medium sized bowl. Whisk until smooth and no chunks remain. Add the sugar and mix well. Add both eggs and the vanilla, mixing until smooth.
- Add your dry ingredients: the flour and cocoa powder and mix until fully combined and no powder remains.
- Spray an 8 x 8 baking dish with nonstick cooking spray, and line the pan with parchment paper.
- Gently spread half of the brownie batter into the prepared pan. Line the top of the brownie batter layer with the full peanut butter cups and a sprinkling of semisweet chunks, ⅓ of the ⅔ cup.
- Spoon the remainder of the batter over the peanut butter cups, and gently spread evenly across the top. Drop spoonfuls of the creamy unsweetened peanut butter on top of the brownie batter and gently swirl it into the batter with a butter knife. Top with the mini peanut butter cups and another sprinkling of semisweet chunks (the remaining ⅓ cup).
- Bake at 350° for 35-40 minutes. Remove from oven and allow to cool for 30 minutes. The brownies will fully set up in the middle when they are cool.
- Serves 16. Store in an airtight container at room temperature for three to five days. Enjoy!
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