Chocolate Brownie Peanut Butter Cups

Peanut Butter Cup Brownies

Chocolate and peanut butter are arguably the world’s most delicious duo and these Peanut Butter Cup Brownies are proof positive

Chocolate and peanut butter are arguably the world’s most delicious duo and these Peanut Butter Cup Brownies are proof positive that no better combo exists. They’re rich and fudgy, impossibly decadent and totally irresistible. I dare you to have just one!

What makes these brownies so good?

These brownies are the literal definition of Over-The-Top. They’re ridiculously good and dangerously easy to make. These brownies are:
Rich and fudgy
Oooey, gooey and perfectly chewy
Chock full of chocolate and peanut butter flavor
A delicious twist on the classic brownie
Perfect for feeding a crowd (but so good you’ll want them all to yourself)!

Ingredients

Flour – for best results, measure the flour with a kitchen scale. Adding too much flour will make the brownies dry and cakey, instead of fudgy. Cocoa Powder – I like to use Dutch process cocoa or Hershey’s Special Dark. Regular unsweetened will work too.
Butter – for really delicious brownies, I prefer to use melted butter rather than oil. Regular unsalted butter works well but if you only have salted butter on hand, omit the extra salt in the recipe.
Eggs – 3 large eggs add flavor and lots of chew to our brownies.
Sugar – you’ll need both granulated and light brown sugar for the recipe.
Chocolate – chopped semi-sweet or dark chocolate is best but chocolate chips will do in a pinch!
Mini Peanut Butter Cups – it’s no secret that I am obsessed with the mini peanut butter cups from Trader Joes. I love the dark chocolate ones for a quick chocolate fix but the milk chocolate ones are delish in baked goods. If using the Reese’s Peanut Butter Cups, I suggest chopping them into quarters instead of halves.

Vanilla – just a splash adds a delicious depth of flavor. Use the good stuff!

How to make peanut butter cup brownies

You can make these brownies with just a bowl and whisk – no fancy equipment needed. Follow this easy step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Melt the butter and chocolate together until shiny and smooth.

Step 2: Add the brown sugar.

Step 3: Add the granulated sugar.

Step 4: Whisk together until well combined, about 1 minute.

Step 5: Add the eggs and vanilla.

Flour – for best results, measure the flour with a kitchen scale. Adding too much flour will make the brownies dry and cakey, instead of fudgy.

Cocoa Powder – I like to use Dutch process cocoa or Hershey’s Special Dark. Regular unsweetened will work too.

Butter – for really delicious brownies, I prefer to use melted butter rather than oil. Regular unsalted butter works well but if you only have salted butter on hand, omit the extra salt in the recipe.

Eggs – 3 large eggs add flavor and lots of chew to our brownies.

Sugar – you’ll need both granulated and light brown sugar for the recipe.

Chocolate – chopped semi-sweet or dark chocolate is best but chocolate chips will do in a pinch!

Mini Peanut Butter Cups – it’s no secret that I am obsessed with the mini peanut butter cups from Trader Joes. I love the dark chocolate ones for a quick chocolate fix but the milk chocolate ones are delish in baked goods. If using the Reese’s Peanut Butter Cups, I suggest chopping them into quarters instead of halves.

Vanilla – just a splash adds a delicious depth of flavor. Use the good stuff!