There’s something magical about the combination of chocolate and peanut butter, isn’t there? If you’re nodding your head, you’re in for a treat because today, we’re diving into the world of Ultimate Reese’s Brownies. These brownies are rich, fudgy, and packed with the undeniable decadence of Reese’s Peanut Butter Cups. Trust me, once you make these, they’ll become your go-to dessert for every occasion—or just because you need a pick-me-up!
Why are these brownies so special? It’s simple: they combine the classic comfort of homemade brownies with the irresistible allure of everyone’s favorite peanut butter candy. Whether you’re baking for a party, a casual get-together, or just a quiet night in, this recipe delivers the perfect blend of indulgent sweetness and gooey texture. Let’s roll up our sleeves and dive into this chocolate-peanut butter bliss!
Recipe Story/Background
Brownies have been a staple dessert in American kitchens for over a century, but adding Reese’s Peanut Butter Cups takes them to the next level. This recipe has a special place in my heart because it was inspired by my childhood obsession with peanut butter cups. Growing up, I’d always dig through the candy bowl during Halloween, searching for Reese’s—and now, as an adult, I’ve found a way to incorporate that nostalgic love into a dessert!
The idea for this recipe came to me during the holiday season. I wanted to create a dessert that felt festive but was easy to whip up. Reese’s Peanut Butter Cups were the perfect addition to a classic brownie recipe. They melt slightly into the batter, creating pockets of gooey peanut butter perfection in every bite. The best part? These brownies are universally loved, no matter the time of year. They’re perfect for Halloween, Christmas, birthdays, or even random Tuesday afternoons when you need a little indulgence.
Whether you’re a seasoned baker or someone who’s just starting out, this recipe is approachable, fun, and oh-so-satisfying. It’s become a tradition in my home, and I’m excited for it to become part of yours too.
Ingredient Discussion
Let’s talk about the stars of the show: the ingredients that make these Ultimate Reese’s Brownies so delicious. Each component plays a crucial role in creating that perfect balance of chocolate and peanut butter.
- All-purpose flour: This gives the brownies their structure. If you’re gluten-free, you can substitute with a 1-to-1 gluten-free baking flour without compromising texture.
- Cocoa powder: Use unsweetened cocoa powder for that deep, rich chocolate flavor. For extra indulgence, you can opt for Dutch-processed cocoa—it’s slightly smoother and less acidic.
- Butter: Always use unsalted butter to control the salt content in your recipe. Melted butter gives the brownies their fudgy texture. If you prefer, you can use coconut oil as a substitute.
- Granulated sugar: This sweetens the brownies and contributes to the crackly top layer we all love. For a slightly less sweet version, you can try half brown sugar and half granulated sugar.
- Eggs: Eggs provide structure and richness. Make sure they’re at room temperature for better mixing.
- Vanilla extract: A little vanilla goes a long way in enhancing the overall flavor of the brownies.
- Reese’s Peanut Butter Cups: The star ingredient! I like to chop them into quarters for better distribution in the batter. Feel free to mix in mini Reese’s or Reese’s Pieces for a fun twist.
- Salt: Just a pinch balances the sweetness and enhances the chocolate flavor.
Pro tip: Store your Reese’s in the fridge before chopping them. This makes them easier to cut without melting everywhere. Also, if you’re feeling adventurous, try using dark chocolate Reese’s for a slightly more sophisticated flavor.
Equipment Needed
Here’s what you’ll need to bring these brownies to life:
- Mixing bowls: At least two—one for wet ingredients and one for dry. I recommend using glass bowls because they’re easier to clean and great for melting butter.
- Whisk: For mixing the dry ingredients. A sturdy whisk makes all the difference.
- Spatula: A silicone spatula is perfect for folding the wet and dry ingredients together without overmixing.
- Baking pan: A standard 9×9-inch pan works best. You can also use a 9×13-inch pan for thinner brownies.
- Parchment paper: This makes removing the brownies a breeze. Trust me, it’s worth the extra step.
- Knife: For chopping the Reese’s Peanut Butter Cups.
If you don’t have parchment paper, you can grease the pan generously with butter or baking spray. And for a budget-friendly option, aluminum foil works in a pinch!
Preparation Method
- Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving a bit of overhang for easy removal later.
- In a mixing bowl, whisk together 1 cup (125g) of all-purpose flour, 1/3 cup (40g) of unsweetened cocoa powder, and 1/4 teaspoon of salt. Set aside.
- In another bowl, melt 1/2 cup (115g) of unsalted butter. Stir in 1 cup (200g) of granulated sugar until smooth.
- Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Whisk until the mixture is glossy and slightly thickened.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle—overmixing can lead to dense brownies.
- Chop 8 Reese’s Peanut Butter Cups into quarters and gently fold them into the batter. Save a few pieces for topping.
- Pour the batter into the prepared pan, smoothing it out evenly. Press the reserved Reese’s pieces lightly into the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking!
- Let the brownies cool completely in the pan before lifting them out using the parchment paper. Slice into squares and serve.
Pro tip: For clean slices, wipe your knife with a damp cloth between cuts.
Cooking Tips & Techniques
Here are some tips to guarantee your brownies turn out perfect:
- Don’t overmix: Folding the dry ingredients gently into the wet mixture keeps the brownies fudgy and soft.
- Watch the bake time: Brownies can go from perfectly gooey to dry in minutes. Check them at the 25-minute mark.
- Room temperature eggs: Cold eggs can make the batter lumpy. Let them sit out for about 30 minutes before baking.
- Layer the Reese’s: For extra peanut butter pockets, layer some pieces in the middle of the batter before topping with the rest.
- Cooling is key: Cutting warm brownies can result in a crumbly mess. Patience pays off!
Variations & Adaptations
Want to customize your brownies? Here’s how:
- Gluten-free: Swap the all-purpose flour for a 1-to-1 gluten-free baking flour.
- Double chocolate: Stir in 1/2 cup (85g) of chocolate chips for an extra chocolatey kick.
- Seasonal twist: Add crushed candy canes for a holiday version or use Reese’s eggs for Easter.
- Nut-free: Use chocolate-covered caramels instead of Reese’s for a delicious alternative.
- Dark chocolate lovers: Opt for dark chocolate Reese’s and Dutch-processed cocoa for a richer flavor profile.
I’ve tried the double chocolate variation, and let me tell you—it’s chocolate heaven!
Serving & Storage Suggestions
These brownies are best served slightly warm, with a scoop of vanilla ice cream on the side. For an extra indulgence, drizzle with chocolate sauce or caramel.
To store, keep them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week or freeze for up to 3 months. To reheat, pop them in the microwave for about 10 seconds or in a low oven until warmed through.
Fun fact: The flavors intensify after sitting for a day, making them even more delicious!
Nutritional Information & Benefits
Here’s an estimated breakdown per serving (based on 12 servings):
- Calories: 240
- Fat: 12g
- Carbohydrates: 32g
- Protein: 4g
- Fiber: 2g
While these brownies are certainly indulgent, the peanut butter provides a boost of protein, and the cocoa powder adds antioxidants. They’re a treat worth savoring!
Conclusion
There you have it—the Ultimate Reese’s Brownies recipe that’s bound to become your new favorite dessert. These brownies are rich, decadent, and packed with the perfect balance of chocolate and peanut butter. The best part? They’re so easy to make, you’ll want to whip them up again and again.
I love this recipe because it’s something everyone can enjoy, from kids to adults. Plus, it’s endlessly customizable to suit your tastes. If you give this recipe a try, I’d love to hear about it! Leave a comment below or share your photo on social media. Happy baking!
FAQs
Can I use a different type of candy?
Absolutely! Try using chocolate-covered caramels or peanut butter M&Ms for a fun twist.
How do I prevent brownies from sticking to the pan?
Line your pan with parchment paper, leaving enough overhang to lift them out easily.
Can I make these brownies dairy-free?
Yes, substitute the butter with coconut oil or vegan butter and use dairy-free chocolate candies.
Why are my brownies dry?
Overbaking is the main culprit! Check them at 25 minutes and remove when a toothpick has moist crumbs.
What’s the best way to cut brownies cleanly?
Use a sharp knife, and wipe it with a damp cloth between cuts for smooth edges.
