Chocolate Peanut Butter Brownies with Reeses

Mastering These Fudgy Chocolate Peanut Butter Brownies Every Time

The moment you pull these out of the oven, the aroma of toasted cocoa and warm roasted peanuts hits you like a physical hug. I remember the first time I nailed the swirl; I was so worried about over mixing that I ended up with a gorgeous marble pattern that looked like it belonged in a bakery window.

There is something truly magical about the way the salt in the peanut butter makes the chocolate taste ten times more intense.

If you have ever been disappointed by cakey brownies that feel more like dry bread, you are in the right place. We are going to skip the baking powder entirely to keep things dense and rich. Trust me on this, once you see that shiny, crinkly crust shatter under your knife, you will never go back to a boxed mix.

We are making these Chocolate Peanut Butter Brownies with Reeses because, honestly, why settle for just one type of candy? The combination of the chopped cups and the crunchy pieces adds layers of texture that make every bite a bit of an adventure.

Whether you are baking for a school bake sale or just because it is a Tuesday, these are going to be your new go to.

The Physics of the Fudgy Crinkle

Sugar Dissolution: Using hot butter to melt the granulated sugar creates a meringue like skin on top as it bakes, resulting in that classic "shatter" texture.

The Fat to Flour Ratio: By keeping the flour count low and the fat content from the butter and peanut butter high, we prevent gluten development for a velvety, melt in-your mouth finish.

Cocoa Blooming: Mixing the Dutch processed cocoa into the hot butter sugar mixture "blooms" the powder, releasing deep aromatic oils that would otherwise stay trapped.

Choosing your method depends on how much you value that center cut gooiness. I personally stick to the standard oven at 180°C because it gives the sugars enough time to migrate to the surface and create that beautiful crust we all love.

Technical Specifications For Your Chocolate Peanut Butter Bake

The Components Making This Recipe Truly Special

To get the best results without breaking the bank, we are using smart pantry staples. You do not need expensive artisanal chocolate bars here; a good quality cocoa powder and your favorite jar of creamy peanut butter will do the heavy lifting.

• 170g Unsalted Butter: Melted and hot. Why this? Hot butter dissolves sugar better for a shiny crust.
• 200g Granulated Sugar: Provides the structure and the "crunch" on top.
• 100g Light Brown Sugar: Adds a hint of caramel flavor.
• 2 Large Eggs: Room temperature is a must for a smooth batter.
• 1 Tablespoon Vanilla Extract: Use the real stuff if you can, it makes a difference.
• 75g Dutch Processed Cocoa Powder: Gives that dark, intense chocolate hit.
• 95g All Purpose Flour: Just enough to hold everything together.
• 0.5 Teaspoon Sea Salt: To balance the sweetness.
• 125g Creamy Peanut Butter: For the swirl. Why this? Creamy swirls better than chunky in this specific batter.
• 2 Tablespoons Powdered Sugar: Helps the peanut butter swirl set.
• 150g Reese’s Peanut Butter Cups: Chopped into rough chunks.
• 0.25 Cup Reese’s Pieces: For a pop of color and extra crunch.

If you find yourself out of peanut butter but still want that nutty vibe, my Perfectly Chewy Peanut recipe is a great alternative for a different kind of treat. However, for these Chocolate Peanut Butter Brownies, the creamy swirl is non negotiable for that specific texture.

Essential Kitchen Tools For Perfect Brownie Results

You do not need a fancy stand mixer for this recipe. In fact, doing it by hand with a sturdy whisk is actually better because you are less likely to overwork the flour. I usually use a 20x20 cm square metal baking tin. Metal conducts heat more efficiently than glass, which helps get those crispy edges.

You will also want some parchment paper. Pro tip: leave an overhang on two sides so you can lift the entire block of brownies out of the pan once they have cooled. It makes slicing so much cleaner and prevents you from scratching your favorite pan.

A small microwave safe bowl for melting the peanut butter swirl is also handy.

A Simple Guide To Creating Your Brownie Masterpiece

1. Preheat your oven to 180°C and line your baking pan with parchment paper. Note: Greasing the paper slightly helps the brownies release even easier.
2. Whisk the 170g hot melted butter with 200g granulated sugar and 100g brown sugar vigorously for 2 minutes until the mixture looks pale and slightly gritty.
3. Add the 2 eggs and vanilla, whisking for another minute until the batter is glossy and smooth.
4. Sift in 75g cocoa powder, 95g flour, and 0.5 teaspoon salt.
5. Gently fold the dry ingredients in with a spatula until no white streaks of flour remain. Note: Stop immediately once mixed to keep them fudgy.
6. In a separate small bowl, stir the 125g peanut butter and 2 tablespoons powdered sugar until combined and slightly stiff.
7. Pour the chocolate batter into the pan, then drop spoonfuls of the peanut butter mixture on top.
8. Use a butter knife to swirl the two together until you see a beautiful marbled pattern.
9. Press the 150g chopped Reese’s cups and Reese's pieces into the top.
10. Bake for 30 minutes until the edges are set but the center still jiggles slightly.

Chef's Tip: Freeze your Reese's cups for 15 minutes before chopping. This prevents the peanut butter centers from smearing everywhere and keeps the chunks distinct in the finished brownie.

Solving Common Problems For A Flawless Dessert

Why Your Brownies Are Too Dry

If your brownies come out crumbly or more like cake, you likely overbaked them or used too much flour. Brownies continue to cook in the hot pan for several minutes after you take them out of the oven. Always pull them out when the center still has a tiny bit of "wobble." If you want an even more decadent experience, try my Peanut Butter Cup recipe which uses a slightly different ratio for maximum gooiness.

Avoiding a Greasy Surface

Sometimes, if the butter is too hot when you add the eggs, or if you use a "natural" peanut butter that separates, you might see oil pooling on top. To fix this, ensure your peanut butter is well stirred before measuring and that you whisk the sugar butter mixture long enough to create a stable emulsion.

Common Mistakes Checklist ✓ Use room temperature eggs to prevent the melted butter from seizing. ✓ Don't over swirl the peanut butter; you want thick ribbons, not a muddy brown mess. ✓ Always use a metal pan if possible for the best heat distribution.

✓ Let the brownies cool for at least 1 hour before slicing, or they will fall apart.

Creative Ways To Customize Your Homemade Treats

If you are cooking for a crowd, you can easily double this recipe. Just use a 9x13 inch pan and increase the baking time by about 10 minutes. Keep an eye on the center; it should still be slightly soft.

For a smaller batch, you can halve everything and use a loaf pan, though the brownies will be a bit thicker and might need an extra 5 minutes.

For a Salty Sweet Twist

Try sprinkling a little extra flaky sea salt on top right as they come out of the oven. It really highlights the Peanut Butter Brownies with Reeses. If you want a different chocolate experience entirely, you might enjoy my Dreamy White chocolate recipe which offers a creamier, milder sweetness.

Creating a gluten-free Variation

You can swap the all purpose flour for a 1 to-1 gluten-free flour blend. Because this recipe relies on sugar and fat for texture rather than gluten structure, the results are surprisingly similar. The brownies might be slightly more fragile, so let them cool completely in the fridge before cutting.

The Truth About Brownie Slicing

Many people believe you should cut brownies while they are warm to enjoy that "ooey gooey" experience. The truth is, slicing warm brownies leads to jagged edges and a messy pan. The structure of a fudgy brownie needs time to set as it cools.

For those perfect, clean squares you see in photos, wait until they are completely cold, or even chill them in the fridge for 30 minutes before using a sharp, hot knife.

Another myth is that you need baking soda for a good brownie. In reality, leavening agents create air bubbles which lead to a cake like texture. If you want true Fudgy Peanut Butter Cup Brownies, you want to avoid air as much as possible. This is why we whisk the sugars but only gently fold in the flour.

Keeping Your Brownies Fresh And Tasting Great

Storage: Keep these in an airtight container at room temperature for up to 4 days. If you like them extra fudgy, store them in the fridge. The cold firms up the fats and makes them feel like ganache.

Freezing: These freeze beautifully. Wrap individual squares in plastic wrap, then place them in a freezer bag for up to 3 months. To eat, just let them thaw on the counter for 20 minutes.

Zero Waste Tip: If you end up with some "ugly" edge pieces or crumbs, don't toss them! Crumble them up and use them as a topping for vanilla ice cream or mix them into a milkshake. You can even fold brownie bits into my Crème de la recipe for a wild chocolate banana fusion.

The Best Ways To Present Your Sweet Creations

When you're ready to serve these Chocolate Peanut Butter Brownies, a little goes a long way. Since they are so rich, I usually cut them into small 2 inch squares. If you are serving them for dessert after a dinner party, a small dollop of unsweetened whipped cream on the side helps cut through the sugar.

For a real "wow" factor, you can drizzle a tiny bit of extra melted peanut butter over the top just before serving. It makes the Reese’s pieces and chopped cups look even more inviting. Honestly, these are so good on their own that you don't need much.

Just grab a cold glass of milk, find a cozy spot, and enjoy the perfect balance of salty, sweet, and chocolatey goodness. These Butter Brownies with Reeses really are the ultimate crowd pleaser.