Get the Recipe: Reese’s Brownies
Rich fudgy Reese's brownies loaded with dark chocolate and creamy peanut butter cups! Each bite is soft sweet and gooey with a crackly top and a smooth peanut butter layer that melts in your mouth. A perfect mix of chocolate and peanut butter flavors!
Ingredients
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 1 cup granulated sugar, or coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- ¼ cup gluten free flour
- ½ tsp sea salt
- 9 peanut butter cups
- ⅔ cup all natural creamy peanut butter
- ¼ cup powdered sugar
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- In a bowl, add melted butter and chocolate chips. Stir until completely melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add the white sugar and the eggs. Whisk vigorously for 2 to 3 minutes, until light and frothy. Add in the vanilla extract. Stir.
- Pour melted chocolate mixture into the mixing bowl. Stir to combine.
- Sift in cocoa powder, flour, and salt. Fold gently until combined.
- Pour half of this batter into the parchment lined brownie pan.
- Then, place the peanut butter cups on top.
- In a small bowl, combine the peanut butter and powdered sugar. Stir together. Spread this mixture on top of the peanut butter cups. Smooth into an even layer.
- Pour the remaining brownie batter on top of the peanut butter. Smooth into an even layer.
- Bake for 33 to 36 minutes, or until a toothpick inserted comes out mostly clean.
- Finally, remove from the oven. Allow these Reese’s brownies to fully cool before slicing into.
Notes
- If necessary, briefly warm the butter and chocolate chips in the microwave, then stir until the mixture is silky and smooth.
- Whisk the sugar and eggs well—this step is key to achieving that shiny, crackly brownie top.
- You can use either homemade peanut butter cups or store-bought ones.
- Bake just until a toothpick inserted in the center comes out with soft crumbs; avoid over baking.
- Let the brownies cool completely before cutting—since they’re extra gooey, this step is essential.
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Calories: 403kcal, Carbohydrates: 54g, Protein: 8g, Fat: 32g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 65mg, Sodium: 367mg, Potassium: 201mg, Fiber: 4g, Sugar: 36g, Vitamin A: 377IU, Vitamin C: 0.1mg, Calcium: 35mg, Iron: 2mg