Peanut Butter Cup Brownies (Printer View)

Fudgy brownies layered with peanut butter cups deliver a rich, indulgent chocolate and nut experience in every square.

# What you'll need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, melted
06 - 2 cups granulated sugar
07 - 4 large eggs
08 - 2 teaspoons vanilla extract

→ Mix-ins & Filling

09 - 1 cup semi-sweet chocolate chips
10 - 16 mini peanut butter cups

# Method:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly distributed.
03 - In a large bowl, combine melted butter and sugar, whisking until the mixture becomes glossy and well incorporated.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract until fully combined.
05 - Gradually fold the dry ingredient mixture into the wet mixture using a spatula, stirring just until combined. Do not overmix the batter.
06 - Gently fold chocolate chips into the brownie batter until evenly distributed throughout.
07 - Spread half of the brownie batter evenly across the bottom of the prepared baking pan.
08 - Arrange peanut butter cups in a single layer over the first layer of batter, spacing them evenly across the pan.
09 - Spoon the remaining brownie batter over the peanut butter cups, smoothing the surface with a spatula to completely cover the filling.
10 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
11 - Allow brownies to cool completely in the pan before lifting out using parchment overhang. Cut into 16 equal squares for serving.

# Expert Advice:

01 -
  • The peanut butter cups stay intact enough to find in every bite, creating that delightful surprise of melted candy in chocolate.
  • You don't need fancy techniques or special equipment, just a pan and patience while the magic happens in the oven.
  • They're dense and fudgy without being dry, and honestly, they taste even better the next day when the flavors deepen.
02 -
  • The toothpick test is everything here, because a few extra minutes of baking turns fudgy into dry, and there's no coming back from that.
  • Folding instead of stirring the dry ingredients keeps air pockets intact, which gives you that tender crumb instead of a dense hockey puck.
  • Cooling them completely before slicing prevents them from crumbling apart and makes the peanut butter cups hold their shape better.
03 -
  • Use room temperature eggs and slightly cooled melted butter so they incorporate smoothly and create a silky batter texture.
  • If your peanut butter cups are stuck together, separate them gently a few minutes before assembling so they lay flat and don't clump.
  • A sharp knife wiped clean between slices keeps the edges neat and makes the brownies look more intentional and bakery-quality.
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