If you love the combination of chocolate and peanut butter, these Reese’s Stuffed Brownies are about to become one of your favorite desserts. Imagine thick, fudgy chocolate brownies layered with a sweet and creamy peanut butter filling, plus whole Reese’s Peanut Butter Cups hidden inside every slice.
These homemade brownies bring together two irresistible treats in one delicious dessert. The brownie base is rich and chocolatey, the peanut butter layer adds a sweet and salty contrast, and the mini Reese’s cups create little pockets of peanut butter and chocolate throughout.
Best of all, you don’t need complicated baking techniques to make them. With simple ingredients, a 9×13-inch baking pan, and a little patience while they cool, you can create a dessert that is perfect for parties, potlucks, holidays, or an indulgent weekend treat.
Why You’ll Love These Reese’s Stuffed Brownies
- Extra fudgy texture: Melted butter, cocoa powder, and chocolate chips create rich, dense brownies.
- Creamy peanut butter center: A sweet peanut butter layer adds a delicious contrast to the chocolate.
- Reese’s in every bite: Mini peanut butter cups are arranged between the brownie layers for an irresistible surprise.
- Easy homemade dessert: No special equipment or complicated techniques are required.
- Perfect for sharing: One 9×13-inch pan makes plenty of brownies for family gatherings and celebrations.
Ingredients for Reese’s Stuffed Brownies
For the Fudgy Brownie Batter
- 1 cup (2 sticks / 226g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (85g) unsweetened cocoa powder
- 1 ¼ cups (156g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup (175g) semi-sweet chocolate chips
For the Peanut Butter Filling and Assembly
- 1 cup (250g) creamy peanut butter, preferably a standard no-stir variety
- ½ cup (65g) powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) package Reese’s Peanut Butter Cups Miniatures, unwrapped (about 36 cups)
- Optional garnish: extra melted peanut butter, sea salt flakes, or chopped Reese’s cups
How to Make Reese’s Stuffed Brownies
Step 1: Prepare the Oven and Baking Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick cooking spray.
For easier removal and cleaner slices, line the pan with parchment paper, leaving an overhang on two opposite sides. This will allow you to lift the brownies out after they have cooled.
Step 2: Make the Peanut Butter Filling
In a medium mixing bowl, combine the creamy peanut butter, powdered sugar, and 1 teaspoon of vanilla extract.
Stir with a spatula until the mixture is completely smooth and evenly combined. The filling should be thick and spreadable, almost like a soft peanut butter paste.
Set it aside while you prepare the brownie batter.
Step 3: Prepare the Fudgy Brownie Batter
Place the melted butter in a large mixing bowl. If you melted it in the microwave, allow it to cool slightly before continuing.
Whisk the granulated sugar into the melted butter until combined.
Add the eggs one at a time, whisking well after each addition. Mix in the tablespoon of vanilla extract.
In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Sifting helps remove lumps and distributes the dry ingredients more evenly.
Gradually add the dry ingredients to the butter and egg mixture. Using a spatula or wooden spoon, fold everything together just until combined. Avoid overmixing, as too much mixing can make the brownies tough.
Finally, fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
Step 4: Assemble the Brownie Layers
Spread half of the brownie batter evenly across the bottom of the prepared 9×13-inch pan.
Because the batter is thick, use a spatula to gently smooth it into the corners. Lightly wetting the spatula can make spreading easier.
Next, distribute small dollops of the peanut butter filling over the brownie layer. Gently spread the filling as evenly as possible. It does not need to be perfectly smooth.
Arrange the unwrapped mini Reese’s Peanut Butter Cups in a single, snug layer over the peanut butter filling, covering as much of the surface as possible.
Carefully add the remaining brownie batter over the peanut butter cups. Drop spoonfuls across the surface, then gently connect and smooth them with a spatula.
It is perfectly fine if a few peanut butter cups peek through the top.
Step 5: Bake the Brownies
Place the pan on the center rack of the preheated oven. Bake at 350°F (175°C) for 30–35 minutes.
Start checking near the end of the baking time. The top should look set, and a toothpick inserted into a brownie section, avoiding the peanut butter cups, should come out with a few moist crumbs rather than wet batter.
Do not wait for the toothpick to come out completely clean. That can indicate that the brownies have been overbaked.
Step 6: Cool Completely Before Slicing
Remove the pan from the oven and place it on a wire cooling rack.
Allow the brownies to cool in the pan for at least 1–2 hours. This is an important step because the peanut butter filling and chocolate layers need time to set.
For especially neat slices, refrigerate the cooled brownies for an additional hour before cutting.
Use the parchment overhang to lift the brownies out of the pan. Slice with a sharp knife, wiping the blade with a warm, damp cloth between cuts.
Tips for Perfect Reese’s Stuffed Brownies
- Use room-temperature eggs: They combine more easily with melted butter and help create a smooth batter.
- Measure the flour carefully: Spoon it into the measuring cup and level the top instead of packing it down.
- Choose standard creamy peanut butter: No-stir peanut butter gives the filling a more consistent texture than natural varieties that separate.
- Do not overmix: Once the flour mixture is added, fold only until the dry ingredients disappear.
- Spread the layers gently: The brownie batter is thick, so work slowly to avoid disturbing the peanut butter filling.
- Check the brownie center: A few moist crumbs on the toothpick are better than a completely dry result.
- Allow enough cooling time: Cutting warm brownies can cause the layers to fall apart.
Common Mistakes and How to Avoid Them
Why Are My Brownies Too Dry?
Overbaking is one of the most common reasons brownies become dry. Start checking them around the 30-minute mark and remove them when the top is set and a toothpick shows a few moist crumbs.
Why Is the Peanut Butter Filling Too Soft?
Natural peanut butter or an overly warm filling can make the layer difficult to spread. Use a standard no-stir creamy peanut butter and mix it thoroughly with the powdered sugar.
Why Are My Brownies Difficult to Cut?
They may still be warm or the chocolate and peanut butter layers may not have fully set. Allow them to cool completely, then refrigerate briefly before slicing.
Why Is the Top Layer Difficult to Spread?
The brownie batter is naturally thick, especially when chocolate chips are included. Add small spoonfuls across the peanut butter cups instead of trying to spread one large amount at once.
Serving Suggestions
These Reese’s Stuffed Brownies are delicious on their own, but you can make them even more special with a few simple additions.
- Serve slightly chilled for firm, defined layers.
- Warm an individual brownie briefly and serve with vanilla ice cream.
- Drizzle melted peanut butter over the top for an extra peanut butter flavor.
- Sprinkle a little flaky sea salt over the brownies to balance their sweetness.
- Add chopped Reese’s cups as a garnish for an extra chocolate-peanut butter finish.
How to Store Reese’s Stuffed Brownies
Allow the brownies to cool completely before storing them. Place them in an airtight container and keep them at room temperature for up to 4 days, or refrigerate them for up to 1 week.
If refrigerated, let a brownie sit at room temperature briefly before serving if you prefer a softer texture.
These brownies also freeze well. Cut them into individual portions, wrap each piece tightly, and place them in a freezer-safe container for up to 3 months for best quality.
Thaw frozen brownies in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Can I Use Regular Reese’s Peanut Butter Cups Instead of Miniatures?
Yes. You can use regular Reese’s Peanut Butter Cups, but you may need to cut them into smaller pieces to distribute them evenly throughout the pan. The original recipe uses miniatures for a more consistent layer.
Can I Make These Brownies Ahead of Time?
Absolutely. You can bake them a day ahead and store them in an airtight container. In fact, allowing them to rest overnight can make the layers easier to slice neatly.
How Do I Know When the Brownies Are Done?
The top should be set, and a toothpick inserted into the brownie portion should come out with a few moist crumbs. Avoid testing directly through a Reese’s cup or the peanut butter filling.
Can I Use Natural Peanut Butter?
A standard creamy no-stir peanut butter is recommended because it has a more stable consistency. Natural peanut butter can separate and make the filling softer or oily.
Can I Make These Brownies Without Chocolate Chips?
Yes. The chocolate chips add extra pockets of melted chocolate, but you can leave them out if you prefer a smoother brownie texture. The rest of the recipe remains the same.
Why Should I Refrigerate the Brownies Before Cutting?
Chilling helps the chocolate and peanut butter layers firm up. This makes it easier to cut neat squares and show the different layers in each brownie.
Reese’s Stuffed Brownies Recipe Card
Prep Time: 25 minutes
Cook Time: 30–35 minutes
Cooling Time: 1–2 hours, plus optional chilling
Total Time: Approximately 2 hours 55 minutes to 3 hours
Yield: One 9×13-inch pan
Category: Dessert / Brownies
Method: Baking
Cuisine: American
Ingredients
Brownie Batter:
- 1 cup (226g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup (85g) unsweetened cocoa powder
- 1 ¼ cups (156g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup (175g) semi-sweet chocolate chips
Peanut Butter Filling and Assembly:
- 1 cup (250g) creamy peanut butter
- ½ cup (65g) powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) package Reese’s Peanut Butter Cups Miniatures, about 36 cups
- Optional melted peanut butter, sea salt flakes, or chopped Reese’s cups for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Combine peanut butter, powdered sugar, and vanilla extract in a bowl. Mix until smooth and thick.
- Melt the butter and allow it to cool slightly. Whisk in the granulated sugar.
- Add the eggs one at a time, whisking after each addition. Mix in the vanilla extract.
- Sift together cocoa powder, flour, salt, and baking powder.
- Fold the dry ingredients into the wet mixture just until combined. Fold in the chocolate chips.
- Spread half of the brownie batter into the prepared pan.
- Spread the peanut butter filling over the brownie layer.
- Arrange the unwrapped mini Reese’s cups in a single layer.
- Gently spread the remaining brownie batter over the peanut butter cups.
- Bake for 30–35 minutes, until the top is set and a toothpick inserted into the brownie portion shows a few moist crumbs.
- Cool completely in the pan for at least 1–2 hours. Chill briefly if desired for cleaner slices.
- Lift out using the parchment paper, slice, and serve.
Storage: Keep in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. Freeze individual portions for up to 3 months for best quality.
Allergen Note: This recipe contains peanuts, wheat, eggs, and dairy. Check the labels of packaged ingredients for additional allergen information.
Enjoy every bite of these rich, fudgy Reese’s Stuffed Brownies. With their creamy peanut butter center, hidden Reese’s cups, and delicious chocolate layers, they are a dessert that chocolate and peanut butter lovers will remember!
