The Boastful Baker

because every cook praises her own broth

Better together…


peanut butter cup brownies

Chocolate is good by itself. So is peanut butter. But they’re both better together.

I hoard Reese’s Peanut Butter Cups. For this recipe and this recipe alone. After Halloween, I bought at least 10 bags of them on sale. Hopefully they’ll last for most of the year.

These peanut butter cup brownies have been begging to be posted for about a year now and I’ve never gotten around to it…in large part because I never got around to writing down the exact recipe. One of the pictures here was posted on Slashfood’s Feast Your Eyes blog yesterday so I now feel the need to follow up that mention with a proper recipe.

peanut butter cup brownies

I brought baked goodies to people at my old job pretty frequently and these were one of the most requested items. Even the guys that worked in the kitchen begged for them on occasion. As a last treat before I left that job, I baked a batch for them.

peanut butter cup brownies

The base recipe for these is from Baking Illustrated’s Chewy, Fudgy Triple-Chocolate Brownie recipe. I’ve made a few alterations.

Peanut Butter Cup Brownies


  • 8 ounces semi-sweet chocolate chips
  • 8 tablespoons (1 stick) unsalted butter, cut into chunks
  • 4 tablespoons cocoa powder (I use a mixture of Hershey’s regular & Penzey’s Dutch Process)
  • 1 1/2 tablespoons instant espresso powder
  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup creamy peanut butter
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour (I only use unbleached)
  • 8 or 9 regular size Reese’s peanut butter cups, coarsely chopped


  1. Preheat oven to 350 degrees. Spray an 8″ square baking pan with nonstick cooking spray.
  2. Microwave chocolate chips and butter in microwave for about 45 seconds. If not mostly melted, microwave for 20 more seconds. Stir until smooth. Whisk in the cocoa powder and espresso powder. Set aside.
  3. Whisk together eggs, sugar, vanilla extract, peanut butter and salt until combined.
  4. Whisk the warm chocolate mixture into the egg mixture.
  5. Stir in the flour until just combined.
  6. Fold chopped Reese’s peanut butter cups into batter.
  7. Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula.
  8. Bake approximately 35-40 minutes. Brownies will be slightly puffed and a toothpick inserted into the center should come out mostly clean.
  9. Cool to room temperature for about 2 hours. Cut into 1″ squares. Store in a tightly sealed container, preferably in the refrigerator.

A couple of side notes that you don’t necessarily have to listen to:

  • I freeze the Reese’s cups. Freezing them works well as they’re easy to chop when frozen..especially if it’s summer and your kitchen is blazing.
  • You really shouldn’t cut these into squares larger than 1″. They’re really rich and decadent and one small square is more than ample.
  • You could use fancy chocolate in these but I don’t. Nestle chocolate chips work just fine.
  • Don’t overbake them…or any other brownies. Brownies should be moist and sort of chewy. Not dry and hard.

peanut butter cup brownies


  1. looks like i just discovered my new fave brownie recipe… thanks! :))

  2. Oh. My. God. these look amazing, and a perfect way to use up some of my 40oz bag of reeses pieces!

  3. I had no idea brownies could be improved upon so much. Good luck with all those bags of Reese’s, they wouldn’t last in my house. And to Rachel, I’ll take some of those Reese’s Pieces off your hands!

  4. “Brownies should be moist and sort of chewy. Not dry and hard.”

    amen, and amen. :)

  5. I can`t imagine anything more perfect than this combination! These look simply divine!

  6. Ooooh! They make me drool! I can’t wait to make a batch of these! Lovely photos, you sure know how to make us hungry :) uhm, just wondering, could you share this recipe over to us? We have built an online food and cooking encyclopedia, and we’d love to share this recipe to more readers out there! Thanks!

  7. Reese cups are my favorite candy so I’ll definitely be bookmarking this recipe. Sounds DE-LISH!

  8. These brownies look amazing. Chocolate and peanut butter are always a perfect combinaton.

  9. Oh my gosh…I can’t wait to make these.

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  11. oh my gosh these looks amazing! i will have to make them soon!

  12. I just made these for my boss’s birthday. I had to use a springform pan w/parchment paper because I don’t have an 8×8 brownie pan and it seemed to workout fine.
    I couldn’t stop eating the batter as I was making them. Unless my oven blows up, there is no way these are going to be anything but DIVINE

  13. And they are. Its a good thing I HAVE TO bring these to work tomorrow or my waistline would be in for some drastic changes…

  14. Pingback: Peanut Butter Cup Brownies « Kaitlyn in the Kitchen

  15. I made a batch of these last night for my fella’s 16-y.o. daughter who had her tonsils out a few weeks ago and is finally back in the swing of eating solid food. I believe this child has peanut butter & chocolate in her DNA – it’s a fave combo. To say that your brownies received the seal of approval would be the understatement of the year.

    The brownies came together beautifully, and baked up precisely as indicated IN A TOASTER OVEN. Thank you for believing in the 8X8 baking dish. I’ve always thought it the perfect vessel for bars & brownies; only way to keep ’em moist! Looking forward to making more delights that you so generously share with your readers!

    And p.s. – I just love your personal pics — you and your honey are a-dorable.

  16. These are divine! I am baking my third batch next week. I used a 9×9 pan and they turned out great.

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