Why This Recipe is a Game-Changer
Let’s be honest: the classic brownie is a perfect dessert. And Reese’s Peanut Butter Cups are a flawless candy. But what happens when you combine the two into one magnificent, show-stopping treat? You get Reese’s Stuffed Brownies—a dessert so profoundly delicious, so perfectly balanced between rich chocolate and salty-sweet peanut butter, that it redefines what a brownie can be.
This isn’t just about tossing a few candies on top. This recipe is engineered for maximum impact. We’re creating a layer of dense, fudgy brownie batter, placing a full layer of Reese’s Peanut Butter Cups in the middle, and then sealing it all with another layer of batter. The result is a brownie that, when cut into, reveals a hidden core of molten peanut butter and chocolate. It’s a surprise, a delight, and an absolute guaranteed crowd-pleaser for any occasion, from a family gathering to a potluck where you want to be the undisputed dessert champion.
This guide will walk you through the simple process, offering pro tips for brownie perfection and answering all your frequently asked questions. Prepare to bake the best brownies of your life.
The Science of the Perfect Fudgy Brownie Base
The key to making these stuffed brownies work is the brownie base itself. It needs to be sturdy enough to support the heavy layer of candy but still remain incredibly moist and fudgy. We achieve this through a specific ratio of fat, flour, and sugar.
- Fat vs. Flour: A higher fat-to-flour ratio is what creates a fudgy texture. We use a generous amount of butter and chocolate to ensure a rich, dense crumb, unlike a cakey brownie that uses more flour and sometimes leavening agents.
- Sugar: The granulated sugar helps create that beautiful, shiny, crackly top layer that is the hallmark of a great brownie.
- Eggs: They act as an emulsifier, binding the fat and liquid together, and provide structure. We use two whole eggs and one extra yolk for added richness and fudge factor.
By getting this base right, we create the ideal vessel for our peanut butter payload.
Kitchen Equipment You’ll Need
- 9×9 inch square baking pan
- Parchment paper
- Medium saucepan
- Two mixing bowls (one medium, one large)
- Whisk
- Spatula
- Cooling rack
Ingredients for Reese’s Stuffed Brownies
For the Brownie Batter:
- 1 cup (226g) unsalted butter
- 8 oz (225g) high-quality semi-sweet chocolate, chopped
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 4 large eggs (3 whole eggs + 1 egg yolk), at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (125g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon salt
For the Filling:
- 12-15 full-size Reese’s Peanut Butter Cups, unwrapped (approx. 1 standard package)
- Optional: ½ cup (85g) peanut butter chips for extra peanut butter flavor
Step-by-Step Cooking Instructions
Step 1: Prepare the Pan and Preheat Oven
Preheat your oven to 350°F (175°C). Line your 9×9 inch baking pan with parchment paper, leaving an overhang on two opposite sides. This “sling” will make it incredibly easy to lift the entire block of brownies out of the pan later for clean slicing. Lightly grease the parchment paper.
Step 2: Melt the Butter and Chocolate
In a medium saucepan over low heat, melt the butter. Once melted, remove the saucepan from the heat and immediately add the chopped semi-sweet chocolate. Let it sit for one minute to soften, then whisk gently until the mixture is completely smooth and glossy. Set aside to cool slightly.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and the eggs (3 whole + 1 yolk) until the mixture is well combined and slightly pale. This should take about 2 minutes of vigorous whisking. Pro Tip: Ensure the chocolate mixture is not too hot before the next step to avoid scrambling the eggs.
Step 4: Incorporate Chocolate and Vanilla
Slowly pour the slightly cooled chocolate and butter mixture into the egg and sugar mixture, whisking constantly. Continue to whisk until the batter is uniform. Then, stir in the vanilla extract.
Step 5: Add Dry Ingredients
Sift the flour, cocoa powder, and salt directly into the wet ingredients. This sifting step is crucial to avoid lumps of cocoa powder. Using a spatula, gently fold the dry ingredients into the wet until just combined. Do not overmix! A few streaks of flour are okay.
Step 6: Assemble the Stuffed Brownies
Pour just over half of the brownie batter into the prepared pan. Use your spatula to spread it into an even layer.
Now, place the unwrapped Reese’s Peanut Butter Cups evenly over the batter, creating a single, solid layer. You can break a few to fill any gaps. If using, sprinkle the peanut butter chips over the Reese’s layer.
Carefully spoon the remaining brownie batter over the top. Gently spread it to cover the peanut butter cups completely. This can be a little tricky, but do your best to seal the edges.
Step 7: Bake to Perfection
Bake for 35-45 minutes. The baking time is critical. You want the edges to be set and the top to have that classic crackly finish. A toothpick inserted into the center will not come out clean—it should have a few moist crumbs attached. This is the sign of a fudgy brownie. If it comes out with wet batter, it needs more time.
Step 8: The Crucial Cool Down
This is the hardest step: patience. Remove the pan from the oven and place it on a cooling rack. Allow the brownies to cool completely in the pan for at least 2 hours. This allows them to set fully. For the cleanest, most perfect slices, you can even refrigerate them for an hour after they’ve cooled to room temperature.
Step 9: Slice and Serve
Use the parchment paper sling to lift the entire brownie block out of the pan. Place it on a cutting board and use a sharp knife to slice into 16 squares. For a pristine cut, wipe the knife clean between each slice.
FAQs (Frequently Asked Questions)
Q: Can I use a boxed brownie mix?
A: Absolutely! For a shortcut, prepare a family-size (9×9) box of fudge-style brownie mix according to the package directions. Use half the batter for the bottom layer, add the Reese’s, then top with the remaining batter.
Q: Can I use mini Reese’s instead?
A: Yes, you can. You will need about 2 cups of mini Reese’s Cups. Simply scatter them evenly over the first layer of batter.
Q: How should I store these brownies?
A: Keep them in an airtight container at room temperature for up to 3 days. For longer storage, they can be refrigerated for up to a week or frozen for up to 3 months. Thaw at room temperature.
Q: My peanut butter cup layer sank. What happened?
A: This can happen if the batter is too thin. Ensuring your batter is the correct, thick consistency (as outlined in the recipe) and making sure you completely cover the Reese’s layer with batter will prevent this.
Conclusion: Your New Signature Dessert
Reese’s Stuffed Brownies are more than just a dessert; they are an experience. The contrast between the deep, dark chocolate of the brownie and the sweet, creamy, salty peanut butter center is nothing short of magical. It’s a recipe that looks incredibly impressive but is deceptively simple to execute.
So, preheat your oven, gather your ingredients, and get ready to create a dessert that will have everyone asking for the recipe. One bite of these decadent, gooey, peanut butter-filled brownies, and you’ll understand why they deserve a permanent spot in your baking repertoire. Happy baking
