These Peanut Butter Cup Brownies are what happens when a classic fudgy brownie meets the creamy center of your favorite peanut butter cup. The rich chocolate melts into a soft peanut butter layer that feels a little indulgent and a lot irresistible.

If you love a good peanut butter cup brownie recipe or crave the nostalgic mix of chocolate peanut butter cup brownies, this is the treat you make when regular peanut butter brownies just are not enough. Perfect for sharing or keeping all to yourself.

Zoom in image of Chocolate Peanut Butter Cup Brownies - 1
  • Why Makes This Recipe So Good
  • What Goes Into Peanut Butter Cup Brownies
  • How To Make Peanut Butter Cup Brownies
  • Tips For Making Peanut Butter Cup Brownies
  • Recipe FAQ’s
  • Chocolate Peanut Butter Cup Brownies Recipe

Why Makes This Recipe So Good

People love this Peanut Butter Cup Brownies recipe because it delivers that perfect mix of fudgy chocolate and creamy peanut butter in every bite. The texture hits all the right notes, with a soft center that feels richer and more satisfying than regular peanut butter brownies.

It also tastes like your favorite candy transformed into a warm homemade dessert. If you enjoy chocolate peanut butter cup brownies or want a peanut butter cup brownie recipe that always turns out decadent, this one gives you big flavor with very little effort just like my Dubai chocolate inspired mousse cake .

What Goes Into Peanut Butter Cup Brownies

Flat lay photo of ingredient shot of all purpose flour, maple syrup, dark chocolate chips, unsweetened almond milk, powdered sugar, salt, vanilla extract, Reese's chips, light butter, eggs, natural peanut butter, unsweetened cocoa powder and instant coffee powder. - 2

This Peanut Butter Cup Brownies recipe uses simple pantry staples to create a fudgy base with a smooth peanut butter center.

  • Cocoa Powder: This gives the brownies their deep chocolate flavor without making them overly sweet, which balances the peanut butter filling perfectly.
  • Natural Peanut Butter: The softer consistency helps create that creamy center that makes chocolate peanut butter cup brownies so addictive.
  • Light Brown Sugar: Adds moisture and a subtle caramel note that keeps the brownie layer fudgy instead of cakey.
  • Maple Syrup: Brings a smooth sweetness to the peanut butter layer and helps it blend into a silky texture.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Peanut Butter Cup Brownies

Set oven to 180C or 350F and grease an 8 by 8 inch pan with cooking spray, wiping away excess with a paper towel. - 3
  1. Preheat Oven: Set oven to 180C or 350F and grease an 8 by 8 inch pan with cooking spray, wiping away excess with a paper towel.
In a large bowl, combine the flour, cocoa powder, instant coffee, and salt. - 4
  1. Mix the Dry Ingredients: In a large bowl, combine the flour, cocoa powder, instant coffee, and salt, then set the mixture aside.
In a separate medium bowl, whisk together the butter or oil, brown sugar, sweetener, and vanilla. and add the eggs - 5
  1. Whisk the Wet Ingredients: In a separate medium bowl, whisk together the butter or oil, brown sugar, sweetener, and vanilla. Add the eggs and whisk again until the mixture looks light and creamy.
Pour the wet mixture into the dry ingredients and gently mix. - 6
  1. Combine the Batter: Pour the wet mixture into the dry ingredients and gently mix with a spoon until the batter just comes together. Avoid overmixing so your brownies stay fudgy.
In a clean bowl, whisk all the peanut butter filling ingredients (maple syrup, natural peanut butter, powdered sugar, salt, unsweetened almond milk) - 7
  1. Prepare the Filling: In a clean bowl, whisk all the peanut butter filling ingredients until smooth and creamy. It should spread easily.
Spread half the batter into your pan, then spoon filling on top. Add remaining batter over the filling. - 8
  1. Layer Batter: Spread half the batter into your pan, then spoon filling on top. Add remaining batter over the filling and even it out.
Bake for 25 to 30 minutes or until the center feels set. - 9
  1. Bake the Brownies: Bake for 25 to 30 minutes or until the center feels set. A toothpick should come out slightly dirty for the ideal fudgy texture.
Sprinkle chocolate chips and Reese’s chips over the warm brownies - 10
  1. Finish: Sprinkle chocolate chips and Reese’s chips over the warm brownies, then let them cool completely before slicing into sixteen bars.

If you want to turn these Peanut Butter Cup Brownies into a fun little spread, try pairing them with something completely unexpected. Bacon Cheddar Biscuits add a salty, buttery contrast that makes each fudgy bite taste even richer. For something indulgent and totally out of the box, Focaccia Three Cheese Italian Grilled Cheese brings a warm, savory pull that balances the sweetness in the best way.

And if you want a playful twist, Lasagna Stuffed Burritos offer a hearty, comforting bite that turns dessert and dinner into a quirky but surprisingly delicious combination. For an extra hit of spice and crunch, you can also add Mexican Wedges to the mix. Their crispy edges and smoky seasoning make the brownies taste even more decadent.

Tips For Making Peanut Butter Cup Brownies

  • Use natural peanut butter. The little bit of oil in natural peanut butter makes the filling turn out smoother and easier to spread.
  • Do not overmix the batter. I always stop mixing the moment everything looks combined. It keeps the brownies fudgy and helps avoid that dry cakey texture no one really wants.
  • Check early for doneness. I usually peek in a few minutes before the timer because every oven has a personality of its own. When the toothpick comes out a bit messy, that is when you know the brownies will be perfect.

Yes, you can. Crunchy peanut butter adds little bits of texture, which can be fun in these Peanut Butter Cup Brownies. The filling will not be as silky, but the flavor stays just as good.

Absolutely. They hold up well for a couple of days. The flavors in these chocolate peanut butter cup brownies even deepen a bit by the next day.

Yes. Let them cool completely, then wrap the slices individually. They thaw nicely and still taste rich and fudgy.

Chocolate Peanut Butter Cup Brownies decorated with chocolate chips on a plate - 11 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

Brownies

  • ▢ 3/4 cup plain flour (or all purpose is fine)
  • ▢ 1/2 cup unsweetened cocoa powder
  • ▢ 1 teaspoon instant coffee powder
  • ▢ Pinch of salt
  • ▢ 1/2 cup reduced fat/light butter , at room temperature (or oil)
  • ▢ 1 cup light brown sugar (or muscavado sugar)
  • ▢ 1/2 cup natural sweetener (or sugar of choice)
  • ▢ 3/4 teaspoon vanilla extract
  • ▢ 2 eggs

Peanut Butter Filling:

  • ▢ 3/4 cup natural peanut butter (the oiler the better)
  • ▢ 1/2 cup sweetener/powdered sugar of choice
  • ▢ Pinch of salt (if your pb is natural)
  • ▢ 2 tablespoons maple syrup (rice malt syrup or agave are fine)
  • ▢ 1/3 cup unsweetened almond milk

Topping:

  • ▢ 1/4 cup dark/semi sweet chocolate chips
  • ▢ 1/4 cup Reese’s chips

Instructions

  • Preheat oven to 180C | 350F
  • Spray an 8×8-inch baking pan with cooking oil spray , wipe excess over with paper towel, and set aside
  • Combine flour, cocoa powder, coffee powder and salt in a large bowl. Mix well and set aside.
  • In a separate medium-sized bowl, whisk together the butter/oil, brown sugar, sweetener/sugar and vanilla. Add eggs and whisk again until light and creamy.
  • Pour the liquid mix into the dry ingredients, and mix with a spoon until just combined (do not overheat the batter)
  • Set Brownie Batter aside to create your pb filling

Peanut Butter Filling:

  • Combine all peanut butter filling ingredients into a bowl and whisk until smooth and creamy.
  • Evenly spread 1/2 of the brownie batter into prepared pan. Spoon the peanut butter filling over the top and even it out to the edges of the pan. Pour the remaining brownie batter over the top and smooth it over the peanut butter filling. (At this point, it’s ok if some of the pb mixes in with the brownie batter. Mine created a little swirl over the top)
  • Bake for about 25 – 30 minutes (depending on your oven) until set to the touch. Insert a toothpick into the centre of the brownies, and it should come out a little dirty (nice and fudgy)
  • Sprinkle the chocolate and reese’s chips over the top and allow brownies to cool before cutting into 16 bars!

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Chocolate Peanut Butter Cup Brownies pieces - 13

Chocolate Peanut Butter Cup Brownies

Ingredients

Brownies

  • 3/4 cup plain flour (or all purpose is fine)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon instant coffee powder
  • Pinch of salt
  • 1/2 cup reduced fat/light butter , at room temperature (or oil)
  • 1 cup light brown sugar (or muscavado sugar)
  • 1/2 cup natural sweetener (or sugar of choice)
  • 3/4 teaspoon vanilla extract
  • 2 eggs

Peanut Butter Filling:

  • 3/4 cup natural peanut butter (the oiler the better)
  • 1/2 cup sweetener/powdered sugar of choice
  • Pinch of salt (if your pb is natural)
  • 2 tablespoons maple syrup (rice malt syrup or agave are fine)
  • 1/3 cup unsweetened almond milk

Topping:

  • 1/4 cup dark/semi sweet chocolate chips
  • 1/4 cup Reese’s chips

Instructions

  • Preheat oven to 180C | 350F
  • Spray an 8x8-inch baking pan with cooking oil spray , wipe excess over with paper towel, and set aside
  • Combine flour, cocoa powder, coffee powder and salt in a large bowl. Mix well and set aside.
  • In a separate medium-sized bowl, whisk together the butter/oil, brown sugar, sweetener/sugar and vanilla. Add eggs and whisk again until light and creamy.
  • Pour the liquid mix into the dry ingredients, and mix with a spoon until just combined (do not overheat the batter)
  • Set Brownie Batter aside to create your pb filling

Peanut Butter Filling:

  • Combine all peanut butter filling ingredients into a bowl and whisk until smooth and creamy.
  • Evenly spread 1/2 of the brownie batter into prepared pan. Spoon the peanut butter filling over the top and even it out to the edges of the pan. Pour the remaining brownie batter over the top and smooth it over the peanut butter filling. (At this point, it’s ok if some of the pb mixes in with the brownie batter. Mine created a little swirl over the top)
  • Bake for about 25 - 30 minutes (depending on your oven) until set to the touch. Insert a toothpick into the centre of the brownies, and it should come out a little dirty (nice and fudgy)
  • Sprinkle the chocolate and reese’s chips over the top and allow brownies to cool before cutting into 16 bars!

Nutrition

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