Peanut Butter and Chocolate are a match made in heaven to me! These are so amazing, if you love Reese's, then you will love these!
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Our Reese’s Brownies Recipe is a perfectly fudgy brownies recipe with peanuts, peanut butter chips, and Reese’s peanut butter cups topping the brownie batter. Who doesn’t love the combination of peanut butter and dark chocolate?
These peanut butter brownies are definitely a great sweet treat of homemade brownies recipe for peanut butter lovers and an easy brownie recipe.
This easy recipe does not use brown sugar, but the whole peanut butter cups will make up for the flavor and you will still get moist crumbs without using a box of Betty Crocker brownie mix, unlike some of our other brownie recipes.
Ingredients used to make Reese’s Brownie Recipe:
Brownies
- Melted butter
- Salt
- Unsweetened cocoa powder
- Vanilla extract
- Sugar
- Eggs
- All-purpose flour
- Peanut butter
Frosting
- Unsalted butter softened to room temperature
- Whipping cream
- Water
- Cream cheese
- Cocoa
- Powdered sugar
Topping
- Salted peanuts chopped
- Mini Reese’s peanut butter cups (you could use Reese’s pieces too!)
- Peanut butter chips
- Chocolate chips (optional, but great if you are a chocolate lover)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Reese’s Brownie Recipe:
- Preheat oven to 350℉.
- Grease a 9 x 13-inch pan with nonstick cooking spray or parchment paper.
- In a large mixing bowl, combine melted butter, salt, cocoa, and vanilla extract.
- Stir in the sugar and eggs to the chocolate mixture.
- Add in the rest of the dry ingredients, flour, and cup of peanut butter, and mix until smooth.
- Pour the rest of the batter into the prepared pan and bake for 22-25 minutes.
- Remove from oven and let cool on a wire rack.
- While the brownies cool, prepare our peanut butter frosting by beating butter, whipping cream, water, and cream cheese in a bowl on medium speed until fluffy.
- Gradually beat in cocoa and powdered sugar until smooth. Spread over cooled brownies.
- Sprinkle peanuts, peanut butter cups, and peanut butter chips on top of the frosting.
- Cut into squares and serve or store in an airtight container.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
Enjoy More Delicious Brownies Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
Reese’s Brownies Recipe
Peanut Butter and Chocolate are a match made in heaven to me! These are so amazing, if you love Reese's, then you will love these!
Serving Servings
Ingredients
Brownies
- 1 cup butter, melted
- ½ teaspoon salt
- ½ cup cocoa
- 1 ½ Tablespoons vanilla
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 1 cup peanut butter
Frosting
- ¼ cup butter, softened
- 4 Tablespoons whipping cream
- 1 Tablespoon water
- 4 ounces cream cheese
- ¼ cup cocoa
- 1 pound powdered sugar
Topping
- ¾ cup salted peanuts, chopped
- 24 mini Reese's peanut butter cups
- ¾ cup peanut butter chips
Equipment
Instructions
- Preheat oven to 350℉.
- Grease 9 x 13 inch pan with non stick cooking spray.
- In a large bowl, combine melted butter, salt, cocoa and vanilla.
- Stir in the sugar and eggs.
- Add in the flour and peanut butter and mix until smooth.
- Pour into prepared pan and bake for 22-25 minutes.
- Remove from oven and let cool.
- While the brownies cool, prepare frosting by beating butter, whipping cream, water, and cream cheese in a bowl on medium speed until fluffy.
- Gradually beat in cocoa and powdered sugar until smooth. Spread over cooled brownies.
- Sprinkle peanuts, peanut butter cups, and peanut butter chips on top of the frosting.
- Cut into squares and serve.
Notes
These brownies do freeze quite well. They are better fresh, but I have frozen them, and they thaw nicely. We recommend freezing them in an airtight container.
Nutrition
Calories: 459 kcal · Carbohydrates: 55 g · Protein: 9 g · Fat: 25 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 63 mg · Sodium: 266 mg · Potassium: 205 mg · Fiber: 3 g · Sugar: 42 g · Vitamin A: 439 IU · Vitamin C: 1 mg · Calcium: 33 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I think I’ve gained 5 lbs. just looking at these brownies. They look awesome.
Jeanna @ dramaqueenseams.blogspot.com
I forgot about these! THEY ARE SO YUMMY!!!! Thanks for posting Camille! Can’t wait to make them!
Oh my… These look heavenly!!!! Thanks for following my blog! Following yours too 🙂
Megan from making lemonade
Oh my gosh! Those look so good! I came over cuz you dropped by my blog, and now you have a new follower, as well!
hoe did you know reeses were my favorite! Love thank you for sharing.
A mommy’s life…with a touch of YELLOW
tyandwhitneyulrich.blogspot.com
These look really yummy! Looks like something I’ll try soon:) Thanks for visiting and following my blog. I’m your newest follower:)
Have mercy! Those brownies look awesome! Thanks for sharing the recipe and linking to TMTT.
Holy Moly, these look fabulous….
OH wow!!!! YUMMY to the max!!
These brownies look amazing. Reeses are my favorites so I’m sure I’d LOVE these. Thanks for showing off your reese brownies at These Chicks Cook 🙂 I hope you can come by with another great recipe Wednesday. Have a fantastic weekend!
Katie
I added your brownies to my Virtual Picnic Spotlight, I hope you don’t mind!
This comment has been removed by the author.
This looks so yummy!! I am definitely going to try!!
Thanks for sharing your delicious recipe at These Chicks Cooked, Wednesday. Hope to see you again soon 🙂
Katie
I’m trying to eat healthy and then i had to find this. my mouth is seriously watering. yum!
Oh my!! I’m so glad all these are umm pictures and recipes, I probably still gained 20lbs just looking at them haha I’m saving a few to favorites though because I know my mom would absolutely love these! =)
Found you through the finding new friends blog hop and will be a new follower! =)
Arizona Girls blog
These look yummy, but mine are still cooking in the first stage, 50 minutes later…. might want to revisit the 22-25 minutes at 350.
Sorry it’s taking so long. We’ve been making these for years and it’s usually 25 minutes to cook. They are a fudgy brownie. 50 minutes would be way too long in our oven. Hope all goes well with them. -The Six Sisters
1 POUND of powdered sugar? As in 3 1/2 cups?
Yes, start with about 2 1/2 cups to 3 cups and add more as needed.
Just made these and they are incredibly delicious!! I followed the recipe word for word, baked 25 min and they are the perfect fudge-like brownie! I highly recommend! So yummy!!
Hi, I just made the Reeses Brownie recipe, and just wanted to say it was great, I will be making it over and over again. Job well done, I will explore more of your recipes. TY 😉
Made these brownies this past weekend for a party and they were a hit! Will definitely be making these again. Did have to bake for 30 min vs the 22-25 to that they were more set uo instead of gooey; I normally only need to bake at the minimum time given.
Is there a substitute for the whipping cream? I could not find it anywhere at the market
The whipping cream is right by the milk in the dairy section. Comes in a little carton. Where you need so little, we’re sure milk would work too. It’s not quite as thick and rich. Hope this helps! -The Six Sisters
Hello,
Do you think I can freeze them? I am having a party this weekend and would like to make them tomorrow or so? They look incredible!
They will freeze fine in an airtight container!
You can use milk instead of whipping cream.
I can not get the recipe to print. I so want to print this….
Scroll down to the recipe card and you’ll see PRINT in black. I just tried it and it worked great. Hope this helps.
My family loved this recipe! The only change I made was to double the amount of butter in the frosting to make it creamier. The chocolate to peanut butter taste balance is perfect.
Fantastic!