If you love Reese's peanut butter cups and you love brownies, I genuinely don't know what you've been waiting for. These fudgy Reese cup brownies are rich, deeply chocolatey, and absolutely packed with chunks of peanut butter cups in every single bite. We're talking a brownie that tastes like it took serious effort — and it comes together in under 40 minutes!
I developed this recipe by adapting my original fudgy brownie base — the one I've made probably a hundred times at this point — and swapping out the mix-ins for roughly chopped Reese's cups. I tested the ratio a few times (Reese's are denser and richer than Oreos, so you actually need slightly less), and landed on 1½ cups of chopped pieces for the perfect peanut butter-to-chocolate balance without the batter getting too heavy. I also added just a touch of baking powder to compensate for the lift you lose when you drop the Oreos — that's the detail that makes the texture just right.
If you're a fan of the chocolate-peanut butter combo, you'll also want to check out my other dessert recipes... you are also going to love my white chocolate chunk matcha cookie, brown butter oreo cookies & OH my cinnamon roll cookies!!
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How to make Reese Cup Brownies (VIDEO)
Instructions
- Step 1: Melt the butter & the semi sweet chocolate chips!
- Step 2: Mix together the wet ingredients & add in the chocolate butter mixture!
- Step 3: Fold in the dry ingredients along with the Reese's pieces & cups!
- Step 4: Transfer to a baking tray & bake at 350F for 25 minutes!
Storage
- Fridge: Store in an airtight container for up to 5 days. The Reese's peanut butter in the brownies keeps them extra moist.
- Room temperature: These keep well at room temp in an airtight container for 2–3 days — perfect if you're bringing them to an event.
- Reheat: Microwave individual squares for 10–15 seconds to get that fresh-from-the-oven warmth and melt those chocolate pockets again.
- Freezer: Yes, these freeze well! Wrap individual squares in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temp for about 30 minutes.
Related
Looking for other easy dessert recipes like this these Reese Cup Brownies? Try these:
Fudgy Reese's Cup Brownies (The Best Peanut Butter Chocolate Brownies)
Ingredients
Equipment
Method
- Prepare the Chocolate Mixture: (WATCH VIDEO BELOW) In a small saucepan, melt ½ cup of unsalted butter over low heat. Add 1½ cups of semi-sweet chocolate chips and stir continuously until completely melted and smooth. Remove from heat and set aside to cool slightly — you want it warm but not steaming when it hits the eggs.
- Mix the Sugars: In a large mixing bowl, combine ½ cup of white sugar and ½ cup of packed brown sugar. Whisk until well combined.
- Incorporate the Wet Ingredients: Add 3 large eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of salt to the sugar mixture. Whisk until smooth and slightly fluffy. Pour in the cooled chocolate-butter mixture and whisk again until fully combined and glossy.
- Combine the Dry Ingredients: Gradually sift in ¾ cup of all-purpose flour, ½ cup of unsweetened cocoa powder, and ¼ teaspoon of baking powder. Gently fold with a spatula until the batter is smooth and free of lumps — don't overmix. Stop as soon as you don't see dry streaks.
- Fold in the Reese's: (WATCH VIDEO BELOW) Add 1½ cups of roughly chopped Reese's cups to the batter. Keep the pieces chunky — you want those melty pockets of peanut butter throughout the brownie. Fold gently until evenly distributed.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9"x9" baking dish with parchment paper and set aside. An 8"x8" works too — your brownies will just come out slightly thicker and may need an extra 2–3 minutes in the oven.
- Pour and Top: Pour the batter into the prepared baking dish and spread it evenly with a spatula. Press your toppings on — halved Reese's cups, mini cups, Reese's Pieces, or whatever combination you're going with. Press them gently into the surface so they bake in.
- Bake: Bake for about 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs for fudgier brownies, or clean for cakier ones. Start checking at 23 minutes — the peanut butter in the Reese's can make the edges brown a little faster than a plain brownie batter would, so keep an eye on them.
- Cool and Slice: Allow the brownies to cool in the baking dish for at least 20 minutes before slicing. This step is actually important — cutting too early means crumbly edges and a messy slice. Let them set up fully for clean squares.
Tried this recipe?
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Frequently asked questions
Yes, a boxed brownie mix works as a shortcut here — just fold in 1½ cups of chopped Reese's cups as directed and top before baking. That said, the from-scratch base in this recipe is richer and fudgier than most box mixes, and the melted chocolate chips are what give these their really deep flavor.
Overbaking is the most common culprit. Pull them when a toothpick has a few moist crumbs — not when it comes out completely clean. Also check you measured your flour correctly: spoon it into the measuring cup and level it off, rather than scooping directly from the bag (scooping packs in too much flour).
Yes — these actually taste better the next day once everything has had time to settle. Bake them the day before, cool completely, cover tightly, and store at room temperature or in the fridge.
Absolutely. Double all ingredients and bake in a 9"x13" pan at the same temperature. Start checking at 28–30 minutes since a larger pan will take a bit longer to bake through.
Yes! White chocolate Reese's cups work beautifully in this recipe and add a slightly sweeter, creamier flavor. The baking time stays the same — just keep an eye on the edges as the white chocolate can brown a little more quickly.
For fudgier brownies, pull them at 23–25 minutes when the toothpick has moist crumbs. For cakier brownies, bake to the full 28 minutes until the toothpick comes out mostly clean. The moist crumb version is what Maja goes for every single time.
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