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Reese's Brownies Recipe

Fudgy chocolate brownies with frozen Mini Reese's Peanut Butter Cups folded into the batter and scattered across the top.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 16 brownies
Calories: 364kcal
Author: Lucy Brewer

Ingredients

  • 1 cup Mini Reese's Peanut Butter Cups, roughly chopped
  • 1 cup unsalted butter
  • 4 ounces bittersweet chocolate, chopped
  • ¼ cup white sugar
  • 1 ½ cups light brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder, sifted
  • ¾ teaspoon salt
  • ½ cup Mini Reese's Peanut Butter Cups, roughly chopped

Instructions

  • Preheat the oven to 350 degrees F. Grease and line an 8x8-inch square baking pan with parchment paper or greased aluminum foil, leaving an overhang to help lift the brownies out later.
  • Put 1 cup Mini Reese's Peanut Butter Cups, roughly chopped into a freezer-safe bag and place in the freezer while the brownie batter comes together.
  • In a medium saucepan over low heat, melt 1 cup unsalted butter and 4 ounces bittersweet chocolate, chopped together, stirring until smooth and glossy. Remove from the heat and let cool for 5 minutes.
    A glass mixing bowl containing chocolate brownie batter with melted butter on top, placed on a light textured surface next to a purple cloth.
  • In a large mixing bowl, add 1/4 cup white sugar, 1 1/2 cups light brown sugar, and 3 large eggs. Beat on medium-high speed until pale and voluminous, about 2 to 3 minutes. Add 2 teaspoons vanilla extract and the cooled melted chocolate. Beat on low speed until uniform in color.
    A white mixing bowl containing three eggs, brown sugar, white sugar, and vanilla extract on a beige surface next to a purple cloth.
  • Sift in 3/4 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, sifted, and 3/4 teaspoon salt. Gently fold into the batter using a rubber spatula until just combined. Do not overmix.
    A metal sifter holds flour, cocoa powder, and salt above a mixing bowl with wet ingredients. A purple cloth is beside the bowl on a light textured surface.
  • Fold in the frozen, chopped Reese's. The freezing helps them hold their shape during baking.
    A mixing bowl containing chocolate batter with chopped peanut butter cups and a wooden spoon on a light counter.
  • Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. The center should still look slightly underdone.
    A square baking pan lined with parchment paper, filled with unbaked chocolate batter, sits on a light textured surface next to a purple cloth.
  • As soon as the brownies come out of the oven, scatter 1/2 cup Mini Reese's Peanut Butter Cups, roughly chopped over the top. Cool completely in the pan before turning out.
    A square pan lined with parchment paper holds brownies topped with halved and whole miniature peanut butter cups.
  • For clean slices, chill the cooled brownies in the refrigerator for 30 minutes before cutting with a sharp knife. Wipe the knife between cuts. Slice into 2 inch by 2 inch squares.
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