Let me tell you about the day I discovered the magic of Reese’s Stuffed Brownies. It was one of those lazy Sundays when my sweet tooth demanded something outrageous—chocolatey, gooey, and packed with peanut butter. I rummaged through my pantry, spotted a pack of Reese’s Peanut Butter Cups, and thought, “Why not stuff them inside brownies?” The result? Pure decadence. These brownies are everything you crave—rich fudgy centers hugging melty peanut butter cups, creating that perfect sweet-salty bite. They’re dangerously easy to make, disappear faster than you can say “dessert,” and have become my go-to for potlucks (trust me, nobody complains). If you love the chocolate-peanut butter combo as much as I do, you’re in for a treat.
Why You’ll Love These Reese’s Stuffed Brownies
Oh, where do I even begin? These brownies are basically happiness baked into muffin tins. Here’s why they’ll become your new obsession:
- Decadent AF: We’re talking fudgy brownie hugs around melty Reese’s cups—it’s like a party in your mouth.
- Foolproof to make: No fancy techniques here. If you can melt chocolate and stir batter, you’re golden.
- Crowd magnet: I’ve brought these to three potlucks this month, and every time, people hover around the plate like seagulls at the beach.
- Perfect portion control: (Okay, who am I kidding—you’ll eat three. But at least they come in cute single servings!)
Seriously, these are the brownies dreams are made of. You’re welcome.
Ingredients for Reese’s Stuffed Brownies
Gather these simple ingredients—I promise, you probably have most of them already. The magic is in the quality, so don’t skimp on the good stuff:
- ⅓ cup salted butter (if using unsalted, add a pinch of salt to the batter)
- ⅓ cup creamy peanut butter—the no-stir kind works best for smooth melting
- 5 oz unsweetened baking chocolate, chopped (I like Ghirardelli, but any high-cocoa chocolate will do)
- 1 ¾ cups granulated sugar (yes, it’s a lot—embrace the sugar rush)
- 2 tsp vanilla extract (real stuff, not imitation—it makes a difference!)
- 3 large eggs, room temp (cold eggs = sad, dense brownies)
- 1 cup all-purpose flour, spooned and leveled (don’t pack it!)
- 12 Reese’s Peanut Butter Cups (regular size—or go wild with minis for extra pockets of PB)
Pro tip: That “room temp eggs” note isn’t just chef nonsense. Cold eggs can make your melted chocolate seize up. Ask me how I know…
Equipment You’ll Need
No fancy gadgets required—just grab these basics from your kitchen:
- Standard 12-cup muffin tin (or two 6-cup tins if you’re fancy)
- Small saucepan for melting chocolate (or a microwave-safe bowl if you’re impatient like me)
- Mixing bowls—one large, one medium
- Hand mixer or whisk (elbow grease works too!)
- Ice cream scoop or tablespoon for portioning batter
That’s it! Now let’s make some magic happen.
How to Make Reese’s Stuffed Brownies
Okay, let’s get to the fun part—turning these simple ingredients into peanut butter-chocolate heaven. Follow these steps, and you’ll be biting into gooey perfection in no time!
Step 1: Melt the Chocolate Mixture
First, grab that small saucepan and set it over low heat—we’re not rushing this! Toss in your chopped unsweetened chocolate, peanut butter, and butter. Stir constantly with a wooden spoon or silicone spatula until everything melts into a glossy, smooth pool of deliciousness. This should take about 3-4 minutes. Warning: If the heat’s too high, the chocolate can scorch, and nobody wants bitter brownies. Once melted, pull it off the heat and let it cool for 5 minutes—this keeps your eggs from scrambling when you mix them in later. (Yes, I learned that the hard way.)
Step 2: Prepare the Batter
While the chocolate cools, beat the sugar, eggs, and vanilla in a large bowl on high speed for 2-3 minutes. You’re looking for a pale, fluffy mixture that ribbons off the beaters. Now, pour in the cooled chocolate mixture and blend on low until just combined. Here’s the key: gently fold in the flour with a spatula—no overmixing! A few streaks of flour are fine; they’ll disappear during baking. Overworked batter = tough brownies, and we want fudgy, not hockey pucks.
Step 3: Assemble and Bake
Time for the Reese’s magic! Spoon about 1 tablespoon of batter into each greased muffin cup. Press a peanut butter cup into each one—it’s okay if it peeks out a bit. Now, cover each cup with another teaspoon of batter, spreading gently to seal the deal. Pop the tin into your preheated 350°F oven for exactly 20 minutes. The tops should look crackly but still slightly soft in the center. Let them cool in the tin for 10 minutes before transferring to a rack—this patience prevents peanut butter lava burns (another hard-earned lesson).
Tips for Perfect Reese’s Stuffed Brownies
Listen, I’ve made enough batches of these brownies to know what works (and what ends up in the “oops” pile). Here are my hard-won secrets for foolproof results every time:
- Room temp eggs are non-negotiable. Cold eggs make the chocolate mixture seize up faster than my brain before coffee. Leave them out for 30 minutes first.
- Mix like you’re handling a sleeping baby. Overworked batter = tough brownies. Fold gently until just combined—streaks of flour are fine!
- Let them cool in the pan. I know it’s tempting, but those Reese’s cups stay molten lava-hot for a good 10 minutes. Protect your taste buds!
- Use a cookie scoop for neat layers. It keeps the peanut butter cups centered and makes portioning a breeze.
Follow these, and you’ll get that perfect fudgy texture with melty peanut butter surprises every time.
Variations for Reese’s Stuffed Brownies
Want to mix things up? Here are my favorite twists on this already-perfect recipe:
- Dark chocolate lovers: Swap the unsweetened chocolate for 70% dark—it adds a sophisticated bitterness that plays beautifully with the sweet PB.
- Mini Reese’s madness: Use 24 mini cups instead of regular ones for extra peanut butter pockets in every bite.
- Crunch time: Sprinkle sea salt on top before baking for that sweet-salty crunch.
Honestly? The original is perfection, but playing with flavors keeps it fun!
Storing and Reheating Reese’s Stuffed Brownies
Here’s the good news—these brownies stay delicious for days (if they last that long!). Store them in an airtight container at room temp for up to 3 days. For that just-baked warmth, microwave one for 10-15 seconds—just enough to make the peanut butter cup ooze again. Pro tip: Hide a few in the back of the fridge for emergency cravings!
Nutritional Information for Reese’s Stuffed Brownies
Okay, let’s be real—these are treats, not health food! But if you’re curious (or tracking), here’s the scoop per brownie bite. Remember: These are estimates—actual values can vary based on your exact ingredients.
- Calories: 280 (worth every one!)
- Fat: 15g (7g saturated—thank you, peanut butter)
- Sugar: 22g (hey, it’s dessert!)
- Protein: 5g (peanut butter power!)
Now go enjoy that melty peanut butter goodness guilt-free—life’s too short to skip dessert!
Frequently Asked Questions
I get questions about these brownies all the time—here are the answers to the most common ones:
Can I use homemade peanut butter cups instead of Reese’s?
Absolutely! Just make sure they’re roughly the same size so they bake evenly. My DIY version? Freeze spoonfuls of peanut butter mixed with powdered sugar—they hold up great in the oven.
How long do Reese’s Stuffed Brownies stay fresh?
They’re best within 3 days stored at room temp in an airtight container. After that, pop them in the fridge for up to a week (if they last that long!). The peanut butter cups might firm up, but 10 seconds in the microwave fixes that.
Can I bake these in a regular brownie pan?
You can, but you’ll lose the cute single-serving magic. If you go this route, press Reese’s cups into the batter spaced about 2 inches apart before baking—and maybe hide the pan from yourself!
Help! My peanut butter cups sank to the bottom.
No worries—they still taste amazing! Next time, make sure your bottom batter layer is thick enough (at least 1 tbsp) and freeze the Reese’s for 15 minutes before adding. Cold cups hold their shape better.
For more delicious recipes and baking inspiration, check out BestAllTop on Pinterest.
Print
Irresistible Reese’s Stuffed Brownies You Must Try Now
- Total Time: 35 minutes
- Yield: 12 brownie bites 1x
- Diet: Vegetarian
Description
Rich chocolate brownies stuffed with Reese’s Peanut Butter Cups for a decadent treat.
Ingredients
- ⅓ cup salted butter
- ⅓ cup creamy peanut butter
- 5 oz unsweetened baking chocolate, cut into chunks
- 1 ¾ cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- 12 Reese’s Peanut Butter Cups
Instructions
- Preheat your oven to 350°F (175°C). Generously spray a muffin tin with cooking spray.
- In a small saucepan over low heat, combine the unsweetened baking chocolate, creamy peanut butter, and salted butter. Stir constantly until fully melted and smooth. Remove from heat and let cool for 5 minutes.
- In a large mixing bowl, add the granulated sugar, eggs, and vanilla extract. Beat on high speed for 2-3 minutes until fluffy and combined.
- Pour the cooled chocolate mixture into the egg mixture and beat on low speed until blended. Gradually beat in the all-purpose flour on low speed, mixing until just combined.
- Spoon about one tablespoon of brownie batter into each muffin tin cup. Place one Reese’s Peanut Butter Cup on top of the batter in each cup, pressing lightly. Add roughly one teaspoon of brownie batter over each peanut butter cup and gently spread to cover completely.
- Bake for 20 minutes. Let cool in the muffin tin before removing onto a cooling rack to cool completely.
Notes
- Use room-temperature eggs for better mixing.
- Do not overmix the batter to avoid dense brownies.
- Store brownies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie bite
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg