Okay, friend, let’s talk brownies. Not just any brownies, but those ooey-gooey, chocolatey squares of happiness that taste like childhood dreams. Now, add in the absolute perfection that is a Reese’s Peanut Butter Cup? We’re talking about a whole new level of dessert heaven! These Reese’s Peanut Butter Cup Brownies are ridiculously easy to make, mostly thanks to a little box mix magic, but they taste like you spent hours slaving away. They disappear faster than you can say “peanut butter,” and trust me, they’ll become a staple in your baking rotation.
Why You’ll Love This Recipe
- Fast: Seriously speedy, especially with a box mix base.
- Easy: Beginner-friendly, no fancy techniques needed.
- Giftable: Perfect for sharing with friends, neighbors, or as a treat for school events.
- Crowd-pleasing: Who doesn’t love chocolate and peanut butter together?
Ingredients
Gather up these goodies, and let’s get baking! You’ll need:
- 1 (18 oz) box brownie mix: Your favorite brand will do! Grab the size that typically calls for eggs, water, and oil.
- Ingredients called for on the box: Usually eggs, water, and vegetable oil. Just follow the package instructions for these.
- 15 full-size Reese’s Peanut Butter Cups: The absolute star of the show! Make sure they’re unwrapped and ready to go.
For that dreamy peanut butter frosting:
- 3/4 cup creamy peanut butter: Any creamy kind you love works here.
- 1/2 cup unsalted butter, at room temperature: Let it sit out for a bit so it’s nice and soft for easy mixing.
- 2 1/4 cups confectioners sugar: Also known as powdered sugar. Sifting isn’t strictly necessary, but it helps if yours is clumpy.
- 4 tbsp heavy cream: Just a touch to make the frosting smooth and spreadable.
- 1 1/2 tsp vanilla extract: A splash of pure vanilla always enhances sweetness.
How to Make It
Alright, apron on? Let’s do this step-by-step!
- First things first, preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and line it with parchment paper, leaving some overhang on the sides. This is my secret weapon for easy lifting later!
- Now, make your brownie batter. Just follow the instructions exactly as they are on your box mix. Whisk in the eggs, water, and oil until it’s all combined and lovely. Don’t overmix!
- Pour about two-thirds of that glorious brownie batter into your prepared baking dish. Spread it out evenly across the bottom.
- Time for the good stuff! Arrange those 15 unwrapped Reese’s Cups in a single layer right over the batter. You can gently press them in a tiny bit if you like.
- Carefully spoon the remaining brownie batter over the top of the Reese’s layer. Take your time to spread it out gently so you cover all those peanut butter cups. It doesn’t have to be perfect, just aim to tuck them all in.
- Pop the dish into your preheated oven. Bake for 25–30 minutes. You’re looking for a toothpick inserted near the center (avoiding a Reese’s Cup!) to come out with just a few moist crumbs attached. Remember, slightly underbaked is better than overbaked for fudgy brownies!
- Let the brownies cool completely in the pan on a wire rack. This is super important before frosting!
- While the brownies are cooling, let’s make the frosting. In a large bowl, beat the creamy peanut butter and the softened butter together until they are smooth and wonderfully creamy.
- Gradually add the confectioners sugar, a little at a time, mixing until it’s incorporated. Scrape down the sides of the bowl as needed. It might look a little dry or crumbly at first, that’s okay!
- Pour in the heavy cream and vanilla extract. Beat on medium-high speed for about 2 minutes. Watch as it transforms into a light, fluffy, and utterly irresistible peanut butter frosting.
- Once your brownies are totally cool, use the parchment paper overhang to carefully lift the whole slab out of the baking dish and place it on a cutting board or flat surface.
- Spread that dreamy peanut butter frosting evenly all over the top of the cooled brownies. Get it right to the edges!
- Now, the hardest part: resisting! For cleaner slices, you can pop the frosted brownies into the fridge for 30 minutes to an hour before cutting. Then, slice into squares (a warm knife helps!).
- Serve and watch them disappear!
Substitutions & Additions
Want to play around with this recipe? Go for it! It’s pretty forgiving. Here are a few ideas:
- Different Candies: Not a Reese’s fan (gasp!)? Try Rolo candies, mini peanut butter cups, chopped up Snickers, or even caramels!
- Add Chocolate Chips: Stir a handful of semi-sweet or milk chocolate chips into the brownie batter before spreading.
- Swirls on Top: Before the frosting sets, you could melt a little extra peanut butter or some chocolate and drizzle/swirl it over the top of the frosting.
- Crunch Factor: Sprinkle some chopped peanuts or mini chocolate chips over the frosting for a little texture.
- Homemade Brownies: If you have a favorite homemade brownie recipe (enough for a 9×13 pan), you can absolutely use that instead of the box mix. Just follow the same layering and baking time guidelines (adjusting slightly if needed based on your recipe).
Tips for Success
Here are a couple of pointers to make sure your brownies turn out perfectly every time:
- Don’t Overbake! Box mixes can go from perfectly fudgy to dry quickly. Start checking around 25 minutes. A few moist crumbs are what you want, not a clean toothpick.
- Cool Completely: I know it’s tempting, but seriously, let those brownies cool fully before frosting. Warm brownies + frosting = melty mess. Patience is a virtue here!
- Parchment Paper is Your Friend: The parchment paper sling makes lifting the brownies out so much easier and saves you from trying to dig them out of the pan. Don’t skip this step!
- Clean Cuts: For picture-perfect squares, chill the frosted brownies for a bit before cutting. Wiping your knife with a hot, damp cloth between cuts also helps keep things tidy.
- Prep Ahead: You can bake the brownies a day in advance and store them airtight at room temperature. Make the frosting just before you’re ready to assemble and serve.
How to Store It
If (and that’s a big if) you have any leftovers, store these brownies in an airtight container at room temperature for 3-4 days. If it’s warm in your kitchen, or you just prefer a firmer bite, you can also store them in the refrigerator. Just bring them back to room temperature for serving if you like a softer texture.
FAQs
Can I use mini Reese’s Cups?
Absolutely! You’ll need more than 15, of course. Just make sure they cover the middle layer of the batter in a similar density. You don’t need to press them in quite as much as the full-size ones.
Can I freeze these brownies?
Yes! You can freeze the unfrosted brownie slab by wrapping it tightly in plastic wrap and then foil. Freeze the frosting separately in an airtight container. Thaw overnight in the fridge. You can also freeze already frosted brownies, though the texture might change slightly. Cut into individual squares, wrap each one tightly in plastic wrap, and then place in a freezer bag or container for up to 2-3 months.
My frosting seems too thick/thin. What can I do?
If it’s too thick, add another teaspoon of heavy cream (or milk) at a time until it’s the right consistency, beating well after each addition. If it’s too thin, add a tablespoon or two more of confectioners sugar until it thickens up.
Easy Decadent Reese's Peanut Butter Cup Brownies
Ooey-gooey, chocolatey squares of happiness featuring Reese's Peanut Butter Cups, made ridiculously easy with a box mix base. These brownies disappear faster than you can say "peanut butter"!
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and line it with parchment paper, leaving some overhang on the sides.
- Step 2: Make your brownie batter by following the instructions exactly as they are on your box mix. Whisk in the eggs, water, and oil until combined. Do not overmix.
- Step 3: Pour about two-thirds of the brownie batter into your prepared baking dish and spread it out evenly across the bottom.
- Step 4: Arrange the 15 unwrapped Reese’s Cups in a single layer right over the batter. You can gently press them in a tiny bit.
- Step 5: Carefully spoon the remaining brownie batter over the top of the Reese's layer, spreading it out gently to cover all the peanut butter cups.
- Step 6: Pop the dish into your preheated oven. Bake for 25–30 minutes. You're looking for a toothpick inserted near the center (avoiding a Reese's Cup) to come out with just a few moist crumbs attached.
- Step 7: Let the brownies cool completely in the pan on a wire rack before frosting.
- Step 8: While the brownies are cooling, make the frosting. In a large bowl, beat the creamy peanut butter and the softened butter together until smooth and creamy.
- Step 9: Gradually add the confectioners sugar, a little at a time, mixing until incorporated. Scrape down the sides of the bowl as needed.
- Step 10: Pour in the heavy cream and vanilla extract. Beat on medium-high speed for about 2 minutes until it transforms into a light, fluffy peanut butter frosting.
- Step 11: Once your brownies are totally cool, use the parchment paper overhang to carefully lift the whole slab out of the baking dish and place it on a cutting board or flat surface.
- Step 12: Spread the peanut butter frosting evenly all over the top of the cooled brownies.
- Step 13: For cleaner slices, you can pop the frosted brownies into the fridge for 30 minutes to an hour before cutting into squares (a warm knife helps!).
- Step 14: Serve and enjoy!
Notes
Do not overbake the brownies; check around 25 minutes. Let them cool completely before frosting. Use parchment paper to easily lift the brownies from the pan. For clean cuts, chill the frosted brownies before slicing and wipe your knife between cuts. Bake brownies a day in advance and store airtight; make frosting just before assembly. Store leftovers in an airtight container at room temperature for 3-4 days, or in the refrigerator if it's warm or you prefer a firmer bite. You can substitute different candies like Rolo or mini peanut butter cups. Add chocolate chips to the batter or swirl melted chocolate/peanut butter over the frosting. Sprinkle chopped peanuts or mini chocolate chips on top for texture. Use a favorite homemade brownie recipe instead of the mix if desired.
