Have you ever stood in your kitchen, caught in the middle of a serious dessert dilemma? You want a brownie, all fudgy and chocolatey. But you also crave that salty, creamy hit of peanut butter.
It’s a tough spot to be in. For years, I’d just alternate between bakes, never quite satisfying both cravings at once. It felt like a compromise I had to make.
Then one day, staring at a bag of Reese’s Pieces, it hit me. Why compromise at all? Why not create the ultimate dessert hybrid that brings it all together?
That’s how these Reese’s Pieces Peanut Butter Brownies were born. They aren’t just brownies with a bit of peanut butter. They are a perfect marriage of textures and flavors.
We’re talking about a deep, dark, ultra-fudgy brownie base, a rich and creamy peanut butter swirl that runs through every bite, and the happy, colorful crunch of Reese’s Pieces scattered on top.
This recipe is the answer. It’s the peace treaty in the war of dessert cravings. Let’s get baking.
What You’ll Need
Gathering your ingredients first makes the whole process feel like a breeze. Here is a simple breakdown of what you need to grab from the pantry and fridge.
For the Fudgy Brownies:
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Salt
- Baking Powder
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Large Eggs
- Vanilla Extract
For the Peanut Butter Swirl & Topping:
- Creamy Peanut Butter
- Powdered Sugar
- Milk or Cream
- Reese’s Pieces Candy
| Ingredient Group | Key Ingredients |
|---|---|
| Brownie Base | Butter, Sugars, Cocoa, Flour |
| Peanut Butter Swirl | Peanut Butter, Powdered Sugar |
| Topping | Reese’s Pieces |
Tools Required for Baking
You don’t need any fancy equipment for this recipe. Just your standard baking gear will do the trick.
- 8×8 inch or 9×9 inch square baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Small bowl (for the peanut butter swirl)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Butter knife or skewer for swirling
Pro Tips for Perfect Peanut Butter Brownies
I’ve made these brownies more times than I can count. Along the way, I’ve picked up a few tricks that make a huge difference.
1. Don’t Overmix the Batter: Once you add the dry ingredients (flour mixture) to the wet ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gluten in the flour, leading to tough, cakey brownies instead of the dense, fudgy ones we’re aiming for.
2. Gently Warm the Peanut Butter: For a beautiful, easy swirl, your peanut butter mixture needs to be workable. Pop it in the microwave for just 10-15 seconds. This loosens it up just enough to dollop and swirl effortlessly without sinking straight to the bottom.
3. The Underbaking Secret: The key to a truly fudgy center is to pull the brownies from the oven when they’re slightly underdone. A toothpick inserted into the center should come out with moist, fudgy crumbs attached, not wet batter. They will continue to cook in the hot pan as they cool, setting up to the perfect consistency.
4. Let Them Cool Completely: This is probably the hardest tip to follow because the smell is intoxicating! But you must let the brownies cool completely in the pan before cutting. This allows them to set properly, ensuring clean slices and a perfect fudgy texture. If you cut them while warm, you’ll have a gooey, delicious mess.
Substitutions and Variations
One of the best things about baking at home is making a recipe your own. Here are a few tested ideas if you want to switch things up.
- Peanut Butter: Crunchy peanut butter adds a great texture. For nut allergies, sunflower seed butter is a fantastic substitute that works beautifully.
- Mix-ins: No Reese’s Pieces? No problem. Try using peanut butter chips, mini chocolate chips, or chopped Reese’s Peanut Butter Cups instead.
- For a Darker Brownie: If you love intensely dark chocolate flavor, you can swap the unsweetened cocoa powder for Dutch-processed cocoa. It will give the brownies a deeper color and a smoother, less acidic chocolate taste.
Make-Ahead Tips
These brownies are a great option for making ahead of time. In fact, I think their flavor gets even better on the second day!
You can bake them completely a day or two in advance. Just let them cool, cover the pan tightly with plastic wrap or foil, and store them at room temperature.
This way, the flavors have time to meld together, creating an even more rich and delicious treat.
How to Make Reese’s Pieces Peanut Butter Brownies
Here are the step-by-step instructions. Take your time and enjoy the process!
Step 1: Prep Your Pan and Oven
First things first, preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to act as handles. This will make lifting the brownies out later a piece of cake.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Whisking helps to break up any clumps and distribute everything evenly.
Step 3: Melt Butter and Sugars
In a large, microwave-safe bowl, melt the butter. Add the granulated and brown sugars to the melted butter and whisk vigorously until the mixture is smooth and well combined. This step helps create that shiny, crackly top.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, whisking well after each addition until fully incorporated. Then, stir in the vanilla extract. The mixture should look glossy.
Step 5: Combine Wet and Dry
Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Remember the pro tip: mix only until just combined. A few flour streaks are okay.
Step 6: Prepare the Peanut Butter Swirl
In a small bowl, combine the creamy peanut butter and powdered sugar. Add the milk or cream, one teaspoon at a time, and stir until the mixture is smooth and a thick but pourable consistency. Warm it for 10 seconds if it’s too stiff.
Step 7: Assemble the Brownies
Pour about half of the brownie batter into your prepared pan and spread it evenly. Dollop half of the peanut butter mixture over the batter. Pour the remaining brownie batter on top, followed by the rest of the peanut butter.
Step 8: Swirl and Top
Take a butter knife or skewer and gently drag it through the batters to create a marbled effect. Don’t overdo it! A few simple swirls are all you need. Sprinkle the Reese’s Pieces evenly over the top, gently pressing some in.
Step 9: Bake and Cool
Bake for 30-35 minutes. The edges should be set, and a toothpick in the center should have moist crumbs. Let the brownies cool completely in the pan on a wire rack before lifting them out and cutting into squares.
Nutrition, Diets, and Pairings
Here’s a little more info to help you fit these indulgent treats into your life.
Dietary Swaps for Everyone
- Gluten-Free: Easily make these gluten-free by swapping the all-purpose flour with your favorite 1-to-1 gluten-free baking flour blend.
- Dairy-Free: Use a high-quality plant-based butter substitute and a non-dairy milk (like almond or oat milk) for the peanut butter swirl.
| Nutrition | Approx. Amount |
|---|---|
| Calories | 250 kcal |
| Fat | 15g |
| Carbohydrates | 28g |
| Protein | 4g |
Serving and Pairing Suggestions
These brownies are a powerhouse of flavor all on their own. But if you want to take them over the top, serve a warm brownie with a scoop of vanilla bean ice cream.
For a simpler treat, nothing beats a cold glass of milk. Or, enjoy one with a hot cup of coffee for the perfect afternoon pick-me-up.
Tips for Leftovers and Storage
If you somehow have leftovers, here’s how to keep them tasting fresh.
Store the brownies in an airtight container at room temperature for up to 4 days. Storing them in the fridge can dry them out, but if you do, let them sit at room temperature for about 20 minutes before enjoying.
For long-term storage, these brownies freeze wonderfully. Wrap individual squares in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Just thaw at room temperature when you’re ready for a treat.
Frequently Asked Questions
Here are answers to a few common questions I get about this recipe.
Q1. My brownies came out more like cake than fudge. What did I do wrong?
Ans: This is usually caused by one of two things: too much air in the batter from overmixing, or a slight mis-measurement of flour. Be sure to mix just until the flour disappears and to level your flour measurement correctly.
Q2. Can I use a different size pan?
Ans: Yes! A 9×9 inch pan will work, but the brownies will be thinner and may need less baking time, so start checking them around the 25-minute mark. A 9×13 inch pan would make very thin brownies, so I’d recommend doubling the recipe for that.
| Pan Size | Estimated Bake Time |
|---|---|
| 8×8 inch | 30-35 mins |
| 9×9 inch | 25-30 mins |
Q3. Can I use natural peanut butter?
Ans: You can, but it might behave differently. Natural peanut butter can be runnier and the oil separation can affect the texture of the swirl. If you use it, make sure it’s stirred extremely well. A conventional, no-stir peanut butter provides the most consistent results here.
Q4. Do I have to use parchment paper?
Ans: I highly, highly recommend it. It guarantees the brownies won’t stick and makes them incredibly easy to remove for cutting. If you’re in a pinch, you can grease the pan very well with butter and dust it with cocoa powder.
Wrapping Up
There you have it—the ultimate solution for when you can’t decide between chocolate and peanut butter. These brownies are rich, fudgy, and packed with flavor in every single bite.
They have become a true staple in my home, perfect for everything from a simple weeknight dessert to a party showstopper.
Now it’s your turn. Give this recipe a try and create your own batch of dessert perfection. I promise you won’t be disappointed.
When you do, come back and leave a comment below. I’d love to hear how they turned out for you or answer any questions you might have!
