Swirled Peanut Butter Cup Brownies
Fudgy. Creamy. Nutty. A peanut-buttery spin on my classic Fudgy brownie recipe, these Swirled Peanut Butter Cup Brownies are rich, loaded with peanut butter cups, and swirled with additional peanut butter on top!
I think we can all agree peanut butter and chocolate are a match made in heaven! There is no better way to showcase this perfect pairing than inside a rich, fudgy, and perfectly chewy brownie. This brownie recipe features delicious peanut butter cups but why stop there? An additional peanut butter swirl on top give this recipe an amazing peanut butter punch!
My Swirled Peanut Butter Cup Brownies require one bowl, 10 minutes to prepare, and satisfy all of your peanut butter and chocolate desires! Immerse yourself in the decadent, chocolatey brownie goodness and delicious peanut butter explosion that is a peanut butter cup brownie!
To make Peanut Butter Cup Brownies, you will need:
- Butter (unsalted, melted)
- Sugar (Granulated)
- Cocoa (unsweetened, Dutch-processed)
- Espresso Powder** For that rich, chocolatey, decadence!
- Eggs
- Flour
- 16 Peanut Butter Cups (such as Reese’s)
- Baking essentials: salt, vanilla extract
- Optional: Milk Chocolate Chips
Equipment I use to make this recipe:
- Mixing bowls: FineDine Mixing Bowls – Set of 5 Steel Mixing Bowls
- Whisk: OXO Good Grips 11-Inch Whisk
- Spatula: GIR Ultimate Spatula 11-Inch
- Measuring Spoons: U-Taste Stainless Steel Measuring Spoons Set
- Measuring Cups: Kitchen Aid Classic Measuring Cups, Set of 4
Let’s make my delicious Peanut Butter Cup Brownies!
Start by preheating your oven to 350F (325F convection bake). Line a 9”x9” baking pan with parchment paper. Set aside. (Note: recipe can also be made with 8″x8″ baking pan – cooking time will be ~5 minutes longer).
In a large mixing bowl, mix melted butter with sugar, and cocoa powder until a wet, dark brown mixture forms.
Add vanilla, and eggs to your mixture. Mix for 2-3 minutes, until a smooth and silky chocolate mixture forms.
Add flour, espresso powder, and salt to batter. Whisk/Fold ingredients until combined.
Add 1/2 of brownie batter into the prepared pan. On top of batter, place peanut butter cups, side by side, until surface is evenly covered (~16 peanut butter cups).
Top with remaining 1/2 of brownie batter. Spread smooth.
Add small dollops of creamy peanut butter to the top of brownie surface. Using a knife, swirl knife through chocolate and peanut butter until a swirled surface is formed. Sprinkle with milk chocolate chips.
Bake in a preheated oven for ~35 minutes, or until edges are set. Once removed from the oven, sprinkle additional milk chocolate chips over brownies as desired. The brownies will continue to cook once removed from the oven.
Let brownies cool completely in their baking pan.
Cut into squares and enjoy!
Want more Brownie recipes?! Check out my raspberry cheesecake brownies, chocolate orange brownies, or Oreo brownies.
Swirled Peanut Butter Cup Brownies
Ingredients
- 3/4 cup (170g) Unsalted Butter melted
- 1 1/2 cup (300g) Granulated Sugar
- 1/2 cup (40g) Cocoa Unsweetened, Dutch-processed
- 1 tsp Vanilla Extract
- 3 Eggs large
- 1 cup (120g) All-purpose Flour
- 1 tsp Salt
- 1 1/2 tsp Espresso Powder
- 1/2 cup (90g) Milk Chocolate Chips optional
- 16 Peanut Butter Cups
- 1/2 cup (135g) Creamy Peanut Butter
Instructions
- Preheat oven to 350F (325F convection bake). Line a 9”x9” baking pan with parchment paper. Set aside. (Note: recipe can also be made with 8"x8" baking pan).
- In a large mixing bowl, mix melted butter with sugar, and cocoa powder until a wet, dark brown mixture forms.
- Add vanilla, and eggs to your mixture. Mix for 2-3 minutes, until a smooth and silky chocolate mixture forms.
- Add flour, espresso powder, and salt to batter. Whisk/Fold ingredients until combined.
- Add 1/2 of brownie batter into the prepared pan. On top of batter, place peanut butter cups, side by side, until surface is evenly covered (~16 peanut butter cups).
- Top with remaining 1/2 of brownie batter. Spread smooth.
- Add small dollops of creamy peanut butter to the top of brownie surface. Using a knife, swirl knife through chocolate and peanut butter until a swirled surface is formed. Sprinkle with milk chocolate chips.
- Bake in a preheated oven for ~35 minutes, or until edges are set. Once removed from the oven, sprinkle additional milk chocolate chips over brownies as desired. The brownies will continue to cook once removed from the oven.
- Let brownies cool completely in their baking pan.
- Cut into squares and enjoy!
Video
Notes
Sofia’s Tips:
- Underbaked is better than over baked with this recipe! These brownies will continue to bake once removed from the oven
- Can I use crunchy peanut butter instead of smooth peanut butter? Yes! you can definitely use crunchy peanut butter instead of smooth but it might make it a little more challenging to get the swirl effect.
- If making this recipe in a 8×8” pan – bake for ~5 extra minutes.
- These brownies last up to 1 week when stored in an airtight container at room temperature.
- To freeze these brownies, place them in an air-tight freezer bag for up to 6 months.
This is the best brownie I have ever made. It’s a 5+ star rating. Sooooo good with the Reese’s peanut butter cups in it. I made it with gluten free flour. Worked perfectly!