Peanut Butter Cup Brownies (Print Version)

Fudgy brownies infused with peanut butter cups offer a rich, indulgent dessert experience.

# Ingredient List:

→ 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

# How to Make:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
03 - In a large bowl, combine melted butter and sugar. Whisk until glossy.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
06 - Gently fold in chocolate chips.
07 - Spread half of the brownie batter evenly into the prepared pan.
08 - Arrange the peanut butter cups evenly over the batter.
09 - Spoon the remaining batter over the peanut butter cups, smoothing the top with a spatula to cover completely.
10 - Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
11 - Allow to cool completely in the pan before lifting out and slicing into squares.

# Expert Advice:

01 -
  • The peanut butter cups stay intact and create pockets of creamy surprise instead of melting into the batter.
  • These brownies are fudgy without being dense, and they actually get better on day two when the flavors settle.
02 -
  • The peanut butter cups need to be completely covered by batter or they'll brown too much on top and lose their creamy texture where it matters.
  • Pulling them out at 28 minutes instead of waiting for a fully clean toothpick is what keeps the center fudgy and luxurious instead of cake-like.
03 -
  • Use mini peanut butter cups instead of standard ones because they distribute more evenly and ensure every square gets one without huge gaps.
  • Room temperature eggs mix into the batter more smoothly than cold ones, so take yours out of the fridge about thirty minutes before you start.
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