These Reese's Brownies are incredible! Fudgy, indulgent chocolate brownies packed with peanut butter flavour bombs!
Reese's Mini Peanut Butter Cups are a deceptively simple treat. Made from just a chocolate coating with a peanut butter centre, they're somehow the perfect blend of sweet and savoury, chocolate and salt, rich and earthy.
This Reese's Brownies recipe piggybacks on that concept, turning a classic chocolate brownie into a soft, fudgy, salty-sweet peanut butter slice of heaven.
One of the best things about this Reese's Brownie recipe is how fudgy it turns out. Simply bake and then chill in the fridge overnight (if you can stand to wait that long) for the most perfectly squishy, fudgy, dreamy brownies.
So, to make your Reese's Brownies, you'll begin by making a classic chocolate brownie batter base.
This starts with lots of dark chocolate, which is what gives the brownies their rich texture. Next, you'll pop the chocolate in a bowl with a good helping of butter and melt together until silky and smooth.
After that, it's simply a case of whisking in the remaining ingredients one after the other. First sugar, then eggs and vanilla and, finally, plain flour! It's that simple!
You'll pour half into your greased and lined baking tray to assemble your brownie.
Next, you'll add a layer of peanut butter and Reese's Mini's. You can use smooth or crunchy peanut butter, it's entirely up to you!
After that, you'll pour in the rest of the batter, add more Reese's Minis and then cover them over with batter before drizzling with more peanut butter and baking for 30 minutes.
The smell wafting through your kitchen as these peanut butter-rich brownies bake is out of this world. Don't be surprised if the neighbours come knocking!
Now, if you like the sound of these Reese's Brownies and want to give the recipe a try, the full instructions are below.
I've also included photos of every step, plus plenty of extra tips to help you along the way. Happy baking!
Ingredients
For the brownie batter
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
To assemble
- 100 g (3.5 oz) peanut butter
- 180 g (6.3 oz) Reese’s Mini Peanut Butter Cups
Equipment
- Medium roasting pan 35x25cm (14x10")
Instructions
Make the Reese's Brownies batter
Preheat the oven to 180C (160C fan).
Grease and line your tin.
Put the dark chocolate and butter in a large microwave-safe bowl.
Microwave in 30-second bursts, stirring between each burst until melted. Avoid overcooking as this can negatively affect the chocolate.
Add the caster sugar.
Stir through with a manual whisk - I say stir as you don’t want to add air, but a whisk is still the best tool as it distributes everything quickly.
Add the eggs and vanilla.
Stir with the whisk again.
Put the flour through a sieve into the bowl.
Stir to combine.
Assemble
Warm the peanut butter in the microwave for 15-30 seconds to loosen to a pourable consistency.
Pour half of the brownie batter into your prepared tin and level off.
Drizzle half the peanut butter over the batter, then top with half the Reese's minis.
Pour the remaining brownie batter on top and level off.
Top with the remaining Reese's mini peanut butter cups, pushing them into the batter.
Use your spoon to cover the Reese's over with batter.
Drizzle with the remaining peanut butter and swirl a little with the handle end of a spoon.
Bake for approximately 30-35 minutes until a skewer pushed into the centre comes out with sticky crumbs (bear in mind you may hit Reese's, so test in 2-3 places).
Allow to cool in the tin, then chill overnight to make the Reese's Brownies easy to slice.
Slide onto a serving board and slice in 12 pieces (in a pattern of 3 by 4).
Enjoy!
Print this Reese's brownie recipe
Reese’s Brownies Recipe
Ingredients
For the brownie batter
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
To assemble
- 100 g (3.5 oz) peanut butter
- 180 g (6.3 oz) Reese’s Mini Peanut Butter Cups
Equipment
- Medium roasting pan 35x25cm (14x10")
Instructions
Make the brownie batter
- Preheat the oven to 180C (160C fan).
- Grease and line your tin.
- Put the dark chocolate and butter in a large microwave safe bowl. Microwave in 30 second bursts, stirring between each burst, until melted. Avoid overcooking as this can negatively affect the chocolate.
- Add the caster sugar. Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.
- Add the eggs and vanilla. Stir with the whisk again.
- Put the flour through a sieve into the bowl. Stir to combine.
Assemble
- Pour half of the brownie batter into your prepared tin and level off.
- Warm the peanut butter in the microwave for 15-30 seconds to loosen to a pourable consistency.
- Drizzle half the peanut butter over the batter.
- Top with half the Reese’s minis.
- Pour the remaining brownie batter on top and level off.
- Top with the remaining Reese's mini peanut butter cups, pushing them into the batter. Use your spoon to cover them over with batter.
- Drizzle with the remaining peanut butter and swirl a little with the handle end of a spoon.
- Bake for approximately 30-35 minutes until a skewer pushed into the centre comes out with sticky crumbs (bear in mind you may hit Reese’s, so test in 2-3 places).
- Allow to cool in the tin, then chill overnight to make them easy to slice.
- Slide onto a serving board and slice in 12 pieces (in a pattern of 3 by 4).
Nutrition
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Jeanette Mulholland says
Would like to try this recipe but what size tin did you use ?
Emily Leary says
hi. I use a rectangular 32x23cm (12"x9") nonstick cake tin