Oh my goodness, these Reese’s Brownies will ruin you for any other dessert! That perfect marriage of rich chocolate and creamy peanut butter gets me every time. I first made these for my nephew’s birthday party years ago, and now the kids beg me to bring them to every family gathering. Trust me, once you try this combo, you’ll understand why they disappear so fast!
The magic happens in three simple layers: fudgy chocolate brownies, fluffy peanut butter frosting, and a generous topping of chopped Reese’s cups. We’ll melt the chocolate and butter together for extra richness, whip up the easiest peanut butter frosting you’ve ever made, and finish with that irresistible candy crunch. The whole process takes about an hour from start to finish – though I can’t promise they’ll last that long once they’re done!
Why You’ll Love These Reese’s Brownies
Listen, I don’t make the rules—but if there’s one dessert that never fails to make people lose their minds, it’s these brownies. Here’s why:
- Decadent but effortless: That fudgy brownie base comes together in one bowl, and the frosting? Just peanut butter, powdered sugar, and love. No fancy techniques required.
- The ultimate nostalgia bomb: Chocolate and peanut butter is a classic combo for a reason—especially when you pile on chopped Reese’s cups like confetti.
- Party MVP: I’ve brought these to potlucks, bake sales, and even (accidentally) convinced my dentist they were worth the cavity risk.
Honestly, the hardest part is not eating the whole pan yourself!
Ingredients for Reese’s Brownies
Okay, let’s gather our goodies! The beauty of this recipe is how simple the ingredients are—most are probably already in your pantry. Here’s everything you’ll need, broken down by layer:
Brownie Base:
- 1 cup butter (the real stuff—no substitutes!)
- 8 oz semi-sweet chocolate chips (I like Ghirardelli, but any good-quality brand works)
- 2 cups sugar
- 5 large eggs (room temperature—trust me, it matters)
- 2 tsp vanilla extract (splurge on the pure kind if you can)
- 2/3 cup all-purpose flour (spooned and leveled, don’t pack it!)
- 1/3 cup cocoa powder (Dutch-processed gives that deep chocolate flavor)
- 1/2 tsp salt (balances the sweetness perfectly)
Peanut Butter Frosting:
- 4 tbsp softened butter (leave it out for 30 minutes beforehand)
- 3/4 cup creamy peanut butter (see my notes below—this is key!)
- 1 cup powdered sugar (sifted if it’s lumpy)
- 1/2 tsp vanilla extract
- 2 tbsp milk (whole milk makes it extra creamy)
Toppings:
- 1 cup semi-sweet chocolate chips (for drizzling)
- 1 tsp butter (helps the chocolate melt smoothly)
- 1 1/2 cups chopped Reese’s candies (I use a mix of mini cups and regular—more texture!)
Ingredient Notes & Substitutions
A few pro tips before you start:
Creamy peanut butter is non-negotiable for the frosting—crunchy will make it grainy. If you’re allergic, almond butter works (though the flavor will be different). For the chocolate, don’t use chocolate bars—chips have stabilizers that melt better. And those room-temperature eggs? They incorporate into the batter more evenly—cold eggs can make it seize up.
Short on time? You can skip the chocolate drizzle (but why would you?!). And if Reese’s aren’t your thing, try chopped Snickers or even pretzel pieces for salty crunch. Just promise me you’ll use real butter—Grandma would approve.
How to Make Reese’s Brownies
Alright, let’s get baking! This recipe is foolproof if you follow these steps—just resist the urge to peek in the oven too much. I’ve learned that lesson the hard way.
1. Prep Like a Pro
First, preheat your oven to 350°F (175°C). Line your 13×9-inch pan with parchment paper or foil, leaving some overhang on the sides. This isn’t just for easy cleanup—it’ll save your life when lifting those fudgy brownies out later. Lightly grease the lining too (butter or baking spray works).
2. Melt the Chocolate Magic
In a medium saucepan, melt the butter over low heat. Once it’s just melted (don’t let it bubble!), remove from heat and stir in the chocolate chips until smooth. This double-act of butter and chocolate is what gives these brownies their legendary richness.
3. Build the Batter
Off the heat, whisk in the sugar and vanilla. Now add the eggs one at a time, whisking well after each—this ensures they incorporate evenly. Don’t rush! Overbeating here can make your brownies cakey instead of fudgy.
4. Fold in Dry Ingredients
Sift together the flour, cocoa powder, and salt right into the wet mixture. Use a spatula to gently fold until just combined—some flour streaks are okay! Overmixing is the enemy of dense, chewy brownies.
5. Bake to Perfection
Pour the batter into your prepared pan, smoothing the top. Bake for 30-35 minutes. They’re done when the edges pull away slightly and a toothpick comes out with moist crumbs (not wet batter). Let them cool completely in the pan—this is crucial! Frosting warm brownies = melty disaster.
6. Whip Up the Frosting
While the brownies cool, beat the softened butter and peanut butter until fluffy. Gradually add powdered sugar and vanilla, then drizzle in milk until it’s spreadable but still thick. Taste-testing is mandatory here.
7. Assemble the Masterpiece
Spread the frosting over cooled brownies. Melt the chocolate chips with butter (20-second microwave bursts, stirring between), then drizzle artfully—or messily, both work! Immediately sprinkle with chopped Reese’s so they stick. Let everything set before slicing into squares.
Tips for Perfect Reese’s Brownies
Here’s what I’ve learned after many (many) batches:
- Parchment paper is your best friend—no more brownies stuck to the pan!
- Underbake slightly (by 1-2 minutes) for ultra-fudgy centers.
- If frosting seems too thick, add milk 1 tsp at a time. Too thin? More powdered sugar.
- Chop Reese’s cups while cold—they’re less messy that way.
- For clean slices, wipe your knife between cuts with hot water.
Remember: brownies continue to set as they cool. Impatience leads to crumbly regrets!
Serving and Storing Reese’s Brownies
Okay, here’s the best part—eating them! These brownies are heavenly slightly warm with a scoop of vanilla ice cream melting over the top (my weakness). But honestly, they’re just as good at room temperature with a cold glass of milk. For parties, I cut them into smaller squares—they’re rich, so a little goes a long way!
Storage is easy: just pop them in an airtight container at room temperature for up to 3 days. If it’s hot out, I’ll refrigerate them (the frosting stays firmer), but let them sit at room temp for 10 minutes before serving to soften up. They also freeze beautifully for up to a month—wrap individual squares in parchment paper first. No one will judge if you “forget” to share.
Reese’s Brownies FAQs
Can I use crunchy peanut butter instead of creamy?
You bet! I actually love the extra texture from crunchy peanut butter in the frosting—it gives a nice little surprise in each bite. Just know it might make spreading a tad trickier. If you’re team extra-smooth, stick with creamy.
Help! My frosting is too runny/thick. How do I fix it?
Don’t panic—this happens to me all the time! If it’s too thin, add powdered sugar 1 tablespoon at a time. Too thick? Drizzle in milk (literally drops at a time—it thins fast!). The perfect consistency should hold its shape when you swipe a spoon through it.
How long do these brownies stay fresh?
They’ll keep in an airtight container for 3 days at room temp (if they last that long!). Pro tip: pop a slice of bread in the container—it keeps the brownies crazy moist. For longer storage, freeze them (frosting and all) for up to a month.
Can I skip the Reese’s on top?
Blasphemy! (Kidding.) Of course you can, but the candies add that signature salty-sweet crunch. If you’re out of Reese’s, try chopped peanuts or even pretzel pieces for a fun twist.
Nutritional Information
Okay, let’s be real—these are a treat, not health food! Nutritional values are estimates per brownie (based on 20 servings): about 320 calories, 18g fat (9g saturated), 28g sugar. Remember, actual numbers may vary based on specific ingredients and how generously you chop those Reese’s cups!
Share Your Reese’s Brownies Creations
Nothing makes me happier than seeing your twists on this recipe! Did you add a sprinkle of sea salt? Swap in dark chocolate chips? Tag me on social or leave a comment—I want to hear all about it (and maybe steal your brilliant ideas). Bonus points if you share a photo of that glorious peanut butter swirl! Happy baking, friends!
Print
Irresistible Reese’s Brownies That Will Ruin All Other Desserts
- Total Time: 1 hour
- Yield: 20 brownies 1x
- Diet: Vegetarian
Description
These Reese’s Brownies combine rich chocolate brownies with creamy peanut butter frosting and topped with chopped Reese’s candies for a decadent treat.
Ingredients
- 1 cup butter
- 8 oz semi-sweet chocolate chips
- 2 cups sugar
- 5 eggs
- 2 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 4 tbsp softened butter
- 3/4 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp milk
- 1 cup semi-sweet chocolate chips
- 1 tsp butter
- 1 1/2 cups chopped Reese’s candies
Instructions
- Preheat oven to 350°F (175°C). Line a 13×9-inch pan with foil or parchment paper.
- Melt butter in a saucepan, then stir in chocolate chips until smooth.
- Remove from heat, mix in sugar and vanilla. Add eggs one at a time.
- Fold in cocoa powder, salt, and flour until just combined.
- Pour batter into pan and bake for 30-35 minutes. Let cool.
- Beat softened butter, peanut butter, powdered sugar, and vanilla until smooth.
- Add milk gradually to reach spreadable consistency.
- Spread frosting over cooled brownies.
- Melt chocolate chips and butter, then drizzle over frosting.
- Sprinkle with chopped Reese’s candies.
- Let set before slicing.
Notes
- Use room-temperature eggs for best results.
- Do not overmix the batter to avoid dense brownies.
- Let brownies cool completely before frosting.
- Store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg