These extra fudgy chocolate brownies with peanut butter cups are swirled with a peanut butter filling! These homemade brownies only take 20 minutes to make, don't require a mixer and give you super chewy and fudgy brownies.
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This recipe was originally published in May 2021, it has since been updated with new images.
Chocolate and peanut butter is one of my all time favorite combos! If you love these combo too, check out my chocolate peanut butter pie! These brownies with peanut butter cups have a super fudgy and chocolatey brownie base that is swirled with a simple peanut butter filling, and loaded up with chopped mini peanut butter cups. If you want a cheesecake version of these peanut butter brownies, try my peanut butter cheesecake brownies!
If you want even more brownie recipes, check out my brownies with cream cheese frosting, oreo cheesecake brownies and marbled cheesecake brownies!
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Why you'll love this recipe!
- Super Chocolatey: These fudgy brownies are made with cocoa powder and chopped chocolate, giving you an extra chocolatey hit!
- Fudgy Brownies: There is no baking powder or baking soda in these brownies, which is what gives them such a chewy and fudgy texture, no cakey brownies here.
- Peanut Butter Flavor: The brownies are swirled with a peanut butter filling and then sprinkled with chopped miniature peanut butter cups.
- Crackly Top: These chocolate brownies have a crinkley top, my favorite!
- No Mixer: They only takes 20 minutes to make before putting in the oven, plus you don't need a mixer!
Ingredients Needed
- Chocolate: these brownies get a double dose of chocolate from the chopped chocolate and cocoa powder.
- Flour: I have only tested this recipe with all purpose flour.
- Cocoa Powder: I recommend using dutch processed cocoa powder, but you can use natural cocoa powder in a pinch! If you aren't sure what type of cocoa powder you have, check the ingredients. If it mentions acidity regulators or alkali then it is dutch processed!
- Butter: I love using European style butter in my recipes as it makes what you bake so much creamier
- Oil: Use a neutral tasting oil for these brownies, I used vegetable oil
- Espresso Powder: espresso powder deepens the chocolate taste, I promise there is no espresso or coffee taste!
- Mini Peanut Butter Cups: I'm using mini peanut butter cups and chopping them up. You can use regular peanut butter cups but make sure to chop them into small pieces!
- Peanut Butter: I recommend using a creamy peanut butter, not a natural peanut butter which has oil on top.
Step by Step Instructions
Step One: In a medium bowl or jug, whisk together the eggs, egg yolks, sugars, oil espresso powder and vanilla extract until smooth. Whisk for at least 1 minute, this will help create that crinkle top!
Step Two: In a microwave safe bowl, melt the butter. Once melted, add the chopped chocolate. Let sit for a few minutes then whisk until smooth. If there are still large pieces of chocolate you can microwave for 10 second increments until melted.
Step Three: Add your cocoa powder to the melted chocolate mixture and whisk until smooth. Pour in the sugar mixture and whisk until completely combined.
Step Four: Fold in the flour and salt, folding until there are no more streaks of flour. Stir in your chopped peanut butter cups but keep a small handful to the side.
Step Five: In a small bowl melt the peanut butter in the microwave. Once melted add your confectioners' sugar, vanilla and salt. Stir together.
Step Six: Pour the brownie batter into a greased and lined 8x8 baking pan. Dollop the peanut butter mixture on top and then use a butter knife to swirl the two together - be careful not to overswirl! Sprinkle over your reserved peanut butter cups. Bake in an oven preheated to 350°Fahrenheit/175°Celsius for 25-30 minutes. Let cool completely before taking out of the pan and cutting.
Expert Tips & Tricks
- Don't overbake - You never want to overbake brownies! This will give you dry, crumbly brownies instead of chewy and fudgy brownies. It's best to slightly underbake them as the brownies will continue cooking in the pan once you take it out of the oven.
- Careful not to swirl too much - When adding your dollops of peanut butter, use a butter knife to swirl it around. Don't swirl too much though or you'll lose the peanut butter swirls!
- Cool Completely - Let them cool completely before cutting into them. It is really tough to wait, but it'll be difficult to cut them while they're still warm!
Recipe FAQs
I highly recommend using a pan with light metal. Dark metal pans will cause the sides and bottom dry out faster and the texture won't be as fudgy.
Grease your pan, then create a 'sling' with parchment paper. This will make it easier to lift the brownies out when they've cooled down a bit.
Yes! Double all the ingredients and bake in a 9x13 inch pan.
Keep them in an airtight container, if you keep them at room temperature they'll last about 3 days but in the fridge they'll last about 5 days.
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Thank you!
Ella
Recipe
Brownies with Peanut Butter Cups
Equipment
- 8" square pan
Ingredients
Brownies
- 2 eggs room temperature
- 1 egg yolk room temperature
- ¾ teaspoon vanilla extract
- 5 ½ ounces (160 grams) unsalted butter
- ¼ cup (20 grams) cocoa powder dutch process cocoa
- ½ cup (72 grams) all-purpose flour
- 4 ounces (113 grams) dark chocolate chopped
- 1 teaspoon kosher salt
- ½ cup (100 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- ¼ cup (60 ml) vegetable oil
- ¼ teaspoon espresso powder
- 1 cup (160 grams) mini peanut butter cups chopped
Peanut Butter Filling
- ½ cup (134 grams) creamy peanut butter
- 2 tablespoon (20 grams) powdered sugar
- ¼ teaspoon vanilla extract
- pinch kosher salt
Instructions
- Preheat the oven to 350°F/180°C. Grease an 8×8 pan and line it with parchment paper
- In a small bowl, whisk together the flour and salt
- In a large jug, whisk eggs, egg yolk, sugars, oil, espresso powder and vanilla extract
- Over a double boiler, melt the butter and chocolate over low heat until it's completely melted and smooth
- Add the cocoa powder to the chocolate and whisk until smooth
- Pour the sugar mixture into the chocolate mixture and whisk until smooth
- Add the flour mixture and fold, making sure there are no air pockets
- Fold in most of the chopped peanut butter cups, set aside a small handful that you'll sprinkle on top later
- In a medium bowl, melt the peanut butter for 15-20 seconds in the microwave. Whisk together the peanut butter, powdered sugar, salt and vanilla until smooth
- Pour the brownie batter into the prepared tin, then dollop the peanut butter filling on top. Use a butter knife to create swirls.
- Sprinkle your reserved peanut butter cups on top. Bake for 25-30 minutes. The top should have crackled, and a toothpick inserted will have a few crumbs on it.
- Transfer to a wire rack and let cool
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Natalie says
My brother doesn’t like coffee stuff , is it ok if I leave some ingredients out ?(espresso)
Ella says
you can leave out the espresso!
Anna says
these look delicious! Definitely going to have a go at these!
Ella says
Enjoy!