Go Back
–+ servings
Rich & Fudgy Peanut Butter Cup Brownies

Indulge in Rich & Fudgy Peanut Butter Cup Brownies Delight

These Rich & Fudgy Peanut Butter Cup Brownies combine chocolate and peanut butter for a delectable dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 16 brownies
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup Semi-sweet chocolate chips Use dark chocolate for a deeper taste.
  • 1/2 cup Unsalted Butter Substitute with margarine or coconut oil for a dairy-free option.
  • 2 large Eggs Ensure they are at room temperature.
  • 1 teaspoon Vanilla Extract Consider substituting with almond extract.
  • 1 cup Granulated Sugar Brown sugar can provide a more caramel-like flavor.
  • 1 cup All-purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1/3 cup Dutch-process Cocoa Powder Regular cocoa can be an acceptable substitute.
  • 1/4 teaspoon Salt Balances sweetness.
  • 1 cup Reese's Peanut Butter Cups (miniature, cut in half) Any chocolate-covered peanut butter candy can work.
  • 1/2 cup Mini Chocolate Chips Optionally omit for less sweetness.
For the Topping
  • 8 pieces Nutter Butter Cookies Can replace with any cookie shaped like a reindeer.
  • 8 pieces Pretzels Substitute with any crunchy snack stick if desired.
  • 8 pieces Candy Eyes Chocolate chips can work in a pinch.
  • 8 pieces Red Round Candies (mini M&M's) Any red candy can be a fun alternative.

Equipment

  • Oven
  • 8x8 Baking Pan
  • Double Boiler
  • Mixing bowls
  • Rubber spatula
  • Stand Mixer or Electric Hand Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease an 8x8 baking pan with non-stick spray. Line with parchment paper.
  2. In a double boiler, combine semi-sweet chocolate chips and unsalted butter over simmering water, stirring until melted and smooth.
  3. In a separate bowl, sift together all-purpose flour, Dutch-process cocoa powder, and salt.
  4. Using a mixer, beat room-temperature eggs, granulated sugar, and vanilla extract for about 5 minutes until thickened.
  5. Gently fold the cooled chocolate mixture into the whipped egg mixture.
  6. Carefully fold in the sifted flour, cocoa powder, and salt mixture.
  7. Gently fold in halved Reese's peanut butter cups and mini chocolate chips.
  8. Pour the batter into the prepared pan and bake for 40-45 minutes, checking for doneness.
  9. Once baked, let the brownies cool for 10 minutes and top with halved Reese's peanut butter cups.
  10. Decorate Nutter Butter cookies with pretzel antlers, candy eyes, and a red candy nose, then place on brownies.
  11. Serve and enjoy your rich and fudgy peanut butter cup brownies.

Nutrition

Serving: 1brownieCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 2IUCalcium: 2mgIron: 6mg

Notes

Store brownies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week. For longer storage, freeze for up to 30 days.

Tried this recipe?

Let us know how it was!