You know those days where you need a dessert that fixes everything? Not just a little something sweet, but a serious, knock-your-socks-off treat. These brownies are exactly that, combining rich, fudgy chocolate with creamy peanut butter and the perfect candy crunch.
I’m going to walk you through how to make the absolute best Reese’s Pieces peanut butter brownies you’ve ever had. And I promise, it’s way easier than you think. You’ll end up with a dessert that looks and tastes like it came from a fancy bakery, but it was all you.
Why These Brownies Are a Game-Changer
Here’s the thing about most brownie recipes—they’re either dry and cakey or so dense they feel underbaked. This recipe nails that perfect in-between. The brownie itself is incredibly fudgy and moist, with a deep chocolate flavor that isn’t too sweet.
Then you get the peanut butter swirl. It’s not just peanut butter plopped on top; it’s mixed with a little sugar so it stays creamy and doesn’t get oily. To finish, a bunch of Reese’s Pieces get scattered over the top, adding a pop of color and that classic candy-shell crunch. It’s the perfect combination of textures and flavors in every single bite.
What You’ll Need
I’ve broken the ingredients down into two simple groups: the stuff for the brownies and the stuff for the amazing peanut butter topping. Don’t let the list scare you; it’s mostly pantry staples you probably already have. Getting everything measured out first makes the whole process go so much faster.
For the Fudgy Brownie Base
This is where the deep, dark chocolate magic begins. Using melted butter is the key to a fudgy texture, so don’t be tempted to just soften it. I prefer Hershey’s Special Dark cocoa for a really rich flavor, but any unsweetened cocoa powder will work just fine.
| Ingredient | Amount |
|---|---|
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | 1 cup |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| Unsweetened cocoa powder | ½ cup |
| All-purpose flour | ½ cup |
| Baking powder | ¼ tsp |
| Salt | ¼ tsp |
For the Peanut Butter Swirl & Topping
The swirl is the star of the show. I always use a standard creamy peanut butter like Jif or Skippy because natural peanut butters can separate and make the swirl oily. If you only have natural peanut butter, make sure to stir it really, really well first.
| Ingredient | Amount |
|---|---|
| Creamy peanut butter | ½ cup |
| Powdered sugar | 3 tbsp |
| Reese’s Pieces | ½ cup |
The Tools for the Job
You don’t need any fancy kitchen gadgets for this recipe, which is one of the reasons I love it. Just a few basic tools will get the job done perfectly. An 8×8 inch pan is pretty important for getting the thickness just right.
| Tool | Purpose |
|---|---|
| 8×8 inch baking pan | For baking |
| Parchment paper | To prevent sticking |
| Large mixing bowl | For brownie batter |
| Small mixing bowl | For peanut butter swirl |
| Whisk | Mixing wet ingredients |
| Rubber spatula | Folding and spreading |
| Toothpicks | Checking for doneness |
Let’s Get Baking: Step-by-Step Instructions
Alright, this is where the fun starts. Follow these steps exactly and you’ll have flawless brownies. I’ll give you little tips along the way to make sure everything turns out great.
Step 1: First thing’s first, preheat your oven to 350°F (175°C). Take your 8×8 inch pan and line it with parchment paper, leaving some overhang on the sides. This will make it super easy to lift the brownies out later.
Step 2: In your large bowl, melt the butter in the microwave. It should only take about 30-45 seconds. You just want it melted, not boiling hot.
Step 3: Pour the granulated sugar into the melted butter and whisk it together well. It will look a little grainy and separated, and that’s totally normal at this stage.
Step 4: Add your two eggs and the vanilla extract to the butter and sugar mixture. Whisk everything together for about a minute. You’ll see the mixture get glossy and smooth, which is exactly what you want.
Step 5: Now, add the cocoa powder, flour, baking powder, and salt directly into the same bowl. Switch to a rubber spatula and gently fold the dry ingredients in until you don’t see any more flour streaks. (The key word here is gently—don’t go crazy mixing).
Step 6: Pour the brownie batter into your prepared pan and use the spatula to spread it into an even layer. It will be thick, so just nudge it into the corners.
Step 7: In your small bowl, mix the creamy peanut butter and the powdered sugar together until smooth. It might seem a little stiff at first, but just keep stirring.
Step 8: Drop spoonfuls of the peanut butter mixture all over the top of the brownie batter. You don’t have to be neat about it. Then, take a knife or a toothpick and gently swirl the peanut butter into the chocolate. Don’t overdo it, or you’ll lose the pretty pattern.
Step 9: Sprinkle the Reese’s Pieces evenly over the top. Press them down just a tiny bit so they stick to the batter while baking.
Step 10: Bake for 25-30 minutes. You’ll know they’re done when the edges look set and a toothpick inserted into the center comes out with moist, fudgy crumbs on it, but not wet batter.
Step 11: This is the hardest part. Let the brownies cool completely in the pan on a wire rack. I’m serious, don’t even think about cutting them for at least an hour. This lets them set up so you can get clean, perfect squares.
My Pro Tips for Perfect Brownies Every Time
Over the years, I’ve made thousands of brownies and I’ve learned a few things. These little tricks make a huge difference between good brownies and mind-blowing brownies.
Don’t Overmix the Batter
Once you add the flour, you’re waking up the gluten. If you mix it too much, you’ll develop that gluten and end up with tough, cakey brownies instead of soft, fudgy ones. Just fold the flour in until it disappears, and then stop. Your spatula is your friend here, not a high-speed mixer.
The Toothpick Test is Your Best Friend
The difference between a perfectly fudgy brownie and a raw one is only a minute or two of baking. When you poke the center with a toothpick, you want to see moist crumbs attached. If it comes out clean, they’re overcooked. If it comes out with wet, gloopy batter, they need a few more minutes.
Let Them Cool. No, Really.
I know it’s tempting to dive right in when they come out of the oven smelling amazing. But if you cut into hot brownies, they will fall apart into a gooey mess. Letting them cool completely allows the chocolate to set, giving you that dense, fudgy texture and allowing for clean, beautiful slices.
Use Room Temperature Eggs
This might sound fussy, but it makes a difference. Cold eggs can cause the melted butter to seize up and re-solidify, making your batter lumpy. Room temperature eggs mix in more easily and create a smoother, more uniform batter from the start. Just take them out of the fridge 30 minutes before you start.
Fun Swaps and Easy Variations
Once you’ve mastered the basic recipe, you can start having fun with it. This is a great starting point for all sorts of delicious experiments.
- Different Nut Butters: If you’re not a peanut butter fan, almond butter or even sunbutter would work great for the swirl.
- More Candy: Feel free to swap the Reese’s Pieces for chopped Reese’s Cups, M&Ms, or even peanut butter chips.
- Add Chocolate Chips: For an extra layer of chocolatey goodness, fold ½ cup of semi-sweet or milk chocolate chips into the brownie batter right at the end.
- A Touch of Sea Salt: A little sprinkle of flaky sea salt on top before baking really makes the chocolate and peanut butter flavors pop.
Making Life Easier
These brownies are great for making ahead of time, which is perfect for parties or just for having a treat ready to go during a busy week.
Make-Ahead Advice
You can bake these brownies up to two days in advance. Just let them cool completely, then cover the pan tightly with plastic wrap or foil and store them at room temperature. They actually get even fudgier on the second day.
Storing Your Leftovers
If you have any leftovers (which is a big “if”), you can store them in an airtight container at room temperature for up to 4 days. I don’t recommend putting them in the fridge, as it can dry them out and make them hard. For longer storage, you can freeze the cut brownies for up to 3 months. Just thaw them on the counter for an hour before enjoying.
Your Brownie Questions, Answered
Here are a few common questions I get about this recipe. Hopefully, these answers help you out before you even have to ask.
Q1. Can I use a 9×13 inch pan?
Ans: You can, but you’ll need to double the entire recipe. A single batch will be far too thin in a 9×13 pan and will bake way too quickly.
Q2. Why did my peanut butter swirl sink to the bottom?
Ans: This usually happens if the peanut butter mixture is too thin or the brownie batter is too warm and runny. Make sure your peanut butter swirl is thick and don’t let your melted butter get too hot.
Q3. Can I use natural peanut butter?
Ans: It’s not ideal because the oil tends to separate, which can make the swirl greasy. If it’s all you have, stir it extremely well to re-combine the oil before mixing it with the powdered sugar.
Q4. Can I use a different kind of cocoa powder?
Ans: Yes, any unsweetened baking cocoa will work. Dutch-processed cocoa will give you a slightly darker color and a less acidic flavor, which is also delicious.
Wrapping Up
There you have it—a simple, straightforward recipe for some of the best brownies you’ll ever make. The combination of rich chocolate, salty peanut butter, and that fun candy crunch is pretty much unbeatable.
Now it’s your turn. Give this recipe a try and see for yourself how easy it is to make something truly special. When you do, come back and leave a comment below. I’d love to hear how they turned out for you
