These peanut butter cup brownies are absolutely decadent on every level. This peanut butter brownie recipe features rich, delicious chocolate peanut butter brownies topped with a delicious peanut butter frosting for brownies, cakes, and more. It’s the brownie recipe to end all brownie recipes for any peanut butter and chocolate lover.
I don’t know about you, but I love Reese’s Pieces and Reese’s Peanut Butter Cups. They’re two of my favorite candies. I enjoyed them when I was a kid, and as I got older, I never lost my love for them.
Other sweets have come and gone in my life, but I’ve always stayed true to my love of Reese’s. I’ve also always loved brownies and any recipe that uses peanut butter. That’s how I came up with these delicious peanut butter cup brownies.
Over the years, I’ve made a lot of different brownie recipes. Dark chocolate brownies, caramel peanut butter brownies, blondies, brookies – you name it, I’ve made it.
A couple of years ago, I was trying to think of a new brownie recipe to make. I had been making the same brownie recipes for years, and I just felt like it was time for a change.
I was eating a Reese’s Peanut Butter cup as I was looking through my brownie recipes to see what I could revamp, and as I took a bite of my peanut butter cup, it came to me. Chocolate peanut butter brownies! More specifically, peanut butter cup brownies.
I knew I had a winning idea on my hands, I just had to figure out how to make it happen.
Let me tell you, the next couple of weeks were heaven for my husband and my son. I went through several peanut butter brownie iterations before I found one that satisfied me.
I tried them with Reese’s Pieces in the batter and still do sometimes.
I even tried adding Reese’s Cups to the batter and still do sometimes.
What I finally settled on was a rich, decadent peanut butter brownie recipe that used peanut butter frosting for brownies on top and then garnished each slice with whipped cream and Reese’s Pieces.
I could tell from the first bite that my husband and son took that I’d hit pay dirt. Now, I’m so excited to share this delicious recipe with all of you!
History of Brownies
Before we get into this recipe, I’d like to take a look at the history of what is arguably one of the most beloved desserts of all time – the brownie.
We’ve all enjoyed brownies over the years. It’s a dessert that’s been part and parcel of the North American experience for decades, but you’ve probably never stopped to ask yourself where this delicious chocolate dessert came from.
That’s what we’re going to look at today. While you can find all sorts of brownie variations today from traditional to brookies and everything in between, the brownie first began as a simple, chocolate dessert.
There’s no definitive answer to the origin of the brownie, but the most popular origin story of this recipe is that it came from a hotel. Bertha Palmer, a Chicago socialite and wife to the owner of the Palmer House Hotel asked a pastry chef for a dessert that was suitable for ladies attending the Chicago World’s Columbian Exposition.
She wanted a cake-like dessert that was smaller than a piece of cake and that could be packed into boxed lunches. The chef produced what is now the famous Palmer House Brownie with walnuts and apricot glaze. The hotel still serves the original recipe today. Food historians know that the name was given to the dessert around 1893, but that’s about all.
The first printed use of the word brownie can be found in the 1896 edition of the Boston Cooking-School Cook Book by Fannie Farmer. The recipe was for a molasses cake recipe which was baked individually in tine molds, however, no chocolate was used.
The first published recipes for what we know today as brownies appeared in the Home Cookery in 1904, the Service Club Cook Book in 1904, The Boston Globe in 1905, and the 1906 edition of Fannie Farmer’s cookbook.
By 1907 the brownie was a well-established dessert that was readily recognizable across the country. Fast forward to today, and you can find brownies in all sorts of variations, from traditional to brookies, black bean brownies, and everything in between!
Peanut Butter Cup Brownies
This delicious peanut butter brownie recipe takes everything we love about traditional brownies and kicks them up with the addition of peanut butter!
These decadent peanut butter brownies are so rich and topped with a fantastic peanut butter frosting for brownies, cakes, or any other dessert you might want to add it to.
With their ultra-rich peanut butter frosting, these brownies are an even richer, more peanut buttery take on peanut butter brownies that we all know and love.
Ingredients
With its layer of peanut butter brownies and top layer of decadent peanut butter frosting, these peanut butter cup brownies might look complicated, but they’re anything but.
It takes a few ingredients to make them, but all of those ingredients basic kitchen staples that you probably already have in your home. The only thing you might have to buy especially for this recipe is peanut butter chips or Reese’s pieces.
For the Peanut Butter Cup Brownies
- ¾ cup unsalted butter, sliced into tablespoons
- 6 ounces semi-sweet baking bar, chopped
- 2 teaspoons vanilla extract
- 1 & ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 large eggs
- 2 cups semi-sweet chocolate chips, peanut butter chips, Reese’s pieces, or none at all
For the Peanut Butter Frosting for Brownies
What started out as simply a powdered sugar-based frosting has now become a delightful cream cheese-based peanut butter frosting. Absolutely perfect for brownies. Just you until you try them.
- 8 ounces cream cheese, softened to room temperature
- ¾ cup powdered sugar
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 8 ounces whipped topping
- ¼ cup melted chocolate bark, optional
That’s all there is to it. When you break it down, the ingredient list isn’t complicated at all.
Making the Peanut Butter Cup Brownies.
Making this peanut butter brownie recipe is as straightforward as the ingredient list. It’s not a difficult recipe at all. These Chocolate peanut butter brownies come together quickly, and they only require a bit of mixing to create a dessert that everyone loves.
- Preheat your oven. Line a 9×13 with foil and spray with cooking spray, set aside.
- In a medium-sized bowl add the butter and chopped chocolate. Microwave for 30 seconds, stir. Microwave for another 30 seconds, stir. Start microwaving at 15-second intervals stirring in between until the mixture is melted. Stir in the vanilla and set aside.
- In the bowl of a stand mixer with the paddle attachment add the flour, sugar, brown sugar, cocoa powder, baking soda, and salt, stir to combine. At low speed add in the eggs one at a time until mixed in. Turn the mixer on medium and let it mix for 2 minutes, scrape down the sides.
- Turn the mixer on low and slowly stream in the melted chocolate mixture until combined. Add the chocolate chips and just mix them in so they are incorporated through the batter. This mixture will be very thick.
- Press the brownie batter into the bottom of the baking dish, I find using my hands to spread it out easiest. Bake until the top is set, no longer glossy, and the edges slightly puff up.
- Let cool on a wire rack completely.
- Once the brownies are cooled, make the topping by placing the cream cheese in a large bowl. With an electric hand mixer, beat it until smooth. Add the powdered sugar, and mix until smooth. Add the peanut butter and vanilla, mix until smooth. Fold in the whipped topping until smooth and there are no streaks left, this can take a couple of minutes.
- Smooth the peanut butter mixture on top of the brownies. Cover and place in the fridge for at least 4 hours or overnight.
- Use the foil to help lift the brownies out of the pan. Cut into bars and drizzle with optional melted chocolate bark. Serve as is or with your favorite toppings such as whipped cream, chopped peanuts, chocolate chips, or Reese’s pieces!
Tips
Making these chocolate peanut butter brownies is a relatively straightforward affair, however, there are a few things you can do to ensure that you get the absolute best possible outcome when you make this recipe. These are small but important tips, so don’t skip this section.
Fully Softened Cream Cheese
When combining cream cheese with other ingredients, it’s important to let it completely soften. If the cream cheese isn’t fully softened, your mixture will have lumps of cream cheese and not combine well at all.
Fold in the Whipped Topping
It’s important that you fold in your whipped topping, not stir it in. Folding allows you to gently incorporate the whipped topping, maintaining the texture of the recipe. If you stir it in, you’ll lose part of that fluffy goodness.
Don’t Serve Directly from the Fridge
Although these brownies need to be refrigerated, they can be very hard if they’re too cold. Your best bet is to let the brownies sit for 5 to 10 minutes before serving.
Chocolate Chips are Optional
I love chocolate chips in the batter of these peanut butter brownies, but it’s optional. If you don’t like a chunky texture, feel free to leave them out.
Add Peanut Butter Chips or Reese’s Pieces
Another optional component to these chocolate peanut butter brownies is adding peanut butter chips or Reese’s Pieces directly to the batter. It’s so good!
Serving Peanut Butter Cup Brownies
These chocolate peanut butter brownies are absolutely delicious, and they’re packed with so much flavor! I don’t put anything on them other than a bit of whipped cream and a few Reese’s Pieces. That’s all you need to serve up one of the most decadent recipes you’ll ever have. It’s so easy!
Storing Peanut Butter Cup Brownies
These brownies have to be refrigerated, so storage is easy. Simply place them in the fridge tightly covered in their original dish. They’ll keep well for up to four days. You can’t freeze this recipe, so be sure to eat them all up before then!
Try These Peanut Butter Cup Brownies for Yourself
This Peanut butter brownie recipe with peanut butter frosting for brownies so rich and decadent, everyone will come back for more when you make them. Its a recipe that looks complicated, but actually comes together easily, making it the perfect addition to any party or get-together. Give it a try, and I’m sure you’ll love it as much as I and my family do.
Our Favorite Peanut Butter Chocolate Dessert Recipes
Chocolate Peanut Butter Cheesecake
Peanut Butter Cookie Dough Bars
Krispie Chocolate Peanut Butter Balls
Peanut Butter Nutella Brownies with Cream Cheese Icing
Krispie Peanut Butter Chocolate Squares
Peanut Butter Cup Brownies
Equipment
- 13 x 9 inch cake pan
Ingredients
- ¾ cup unsalted butter sliced into tablespoons
- 6 ounces semi-sweet chocolate baking squares chopped
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 large eggs
- 2 cups semi-sweet chocolate chips, peanut butter chips, Reese's pieces or none at all
peanut butter frosting for brownies
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 8 ounces whipped topping
- ¼ cup melted chocolate bark optional
Instructions
- Get out and measure all of your ingredients.
- Preheat the oven to 350°F. Line a 9x13 with foil and spray with cooking spray, set aside.
- In a medium-sized bowl add the butter and chopped chocolate. Microwave for 30 seconds, stir. Microwave for another 30 seconds, stir.
- Start microwaving at 15-second intervals stirring in between until the mixture is melted. Stir in the vanilla and set aside.
- In the bowl of a stand mixer with the paddle attachment add the flour, sugar, brown sugar, cocoa powder, baking soda, and salt,
- Stir to combine.
- At low speed add in the eggs one at a time until mixed in. Turn the mixer on medium and let it mix for 2 minutes, scrape down the sides.
- Turn the mixer on low and slowly stream in the melted chocolate mixture until combined. Add the chocolate chips.
- Just mix them in so they are incorporated through the batter. This mixture will be very thick.
- Press the brownie batter into the bottom of the baking dish, I find using my hands to spread it out easiest.
- Bake for 25-30 minutes until the top is set, no longer glossy, and the edges slightly puff up. You can take an internal temperature, if the brownies are 165°F they are done.
- Let cool on a wire rack completely.
- Once the brownies are cooled, make the topping.
- Place the cream cheese in a large bowl. With an electric hand mixer beat it until smooth.
- Add the powdered sugar.
- Mix until smooth.
- Add the peanut butter and vanilla.
- Mix until smooth.
- Fold in the whipped topping until smooth
- Make sure there are no streaks left, this can take a couple of minutes.
- Smooth the peanut butter mixture on top of the brownies. Cover and place in the fridge for at least 4 hours or overnight.
- Use the foil to help lift the brownies out of the pan. Cut into bars.
- Drizzle with optional melted chocolate bark.
- Serve as is or with your favorite toppings such as whipped cream, chopped peanuts, chocolate chips, or Reese’s pieces!
- Enjoy
- every bite!
- Notes
- These brownies need to be kept in the fridge. However, the brownie will be too hard if they are super cold. I suggest letting the brownies sit out for 5-10 minutes before serving so they are not super cold.
- The addition of chocolate chips in the batter is completely optional, I personally like the texture they bring to the brownies.
- Dense, fudgy brownies topped with light and fluffy peanut butter pie filling. The addition of the chocolate on top is a little crisp welcomed garnish but again this can be optional.
- You can even put peanut butter chips or Reese’s Pieces in the brownie batter to add more peanut butter flavor throughout!
Nutrition
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