Reese’s Peanut Butter Cup Brownies
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Some desserts are just magical, and these Reese’s Peanut Butter Cup Brownies are one of them. They’re rich, fudgy, and bursting with Reese’s flavor. If you’re a peanut butter and chocolate lover (or know one), this recipe is your new best friend.

My Reese’s loving family canoot get enough of these PB cup brownies! Between the fudge brownie, the surprise of whole Reese’s Cups baked inside, and the fluffy peanut butter frosting on top, they’re impossible to resist.
The best part? You don’t need to be a baking expert. With simple ingredients and a boxed brownie mix, this recipe is foolproof. Whether you’re baking for a party, a holiday, or just a cozy weekend treat, these Reese’s stuffed brownies will always steal the show.
If you’re a die-hard Reese’s fan, you’ll also love my Reese’s Dip, Peanut Butter Cup Cookies, and Reese’s S’mores recipes. They’re perfect for when you’re craving more peanut butter and chocolate goodness!
Why you’ll love this recipe
- Packed with Reese’s: Peanut butter cups are baked right into the brownie batter for a burst of Reese’s flavor in every bite.
- Fluffy Frosting: A creamy peanut butter frosting adds a rich, decadent finishing touch.
- Simple Ingredients: Just a box of brownie mix, pantry staples, and Reese’s Peanut Butter Cups.
- Perfect for Chocolate Lovers: If you adore chocolate-peanut butter desserts, this one is unbeatable!
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

- Brownie Mix: Any 9×13 box brownie mix will work, but I recommend a fudge-style mix like Duncan Hines Chewy Fudge for the best texture. If you prefer to make your brownies from scratch you can use this one-bowl brownie recipe, doubled.
- Reese’s Cups: 15 full-sized Reese’s Cups cover the brownie layer perfectly. If you’d like to try making your own, check out my recipe for homemade peanut butter cups. They’re easier than you think and so delicious!
- Peanut Butter: Creamy peanut butter works best for a smooth frosting. Avoid using natural peanut butter, as it can make the frosting too oily.
- Powdered Sugar: Essential for a fluffy, sweet frosting.
- Optional Toppings: Chopped Reese’s Cups, Reese’s Pieces, a drizzle of melted chocolate, or mini chocolate chips make these brownies even more fun and festive.
How to Make Easy Peanut Butter Cup Brownies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Prepare the Batter: Mix the boxed brownie mix according to package directions. Spread ⅔ of the batter into a parchment-lined 9×13 pan.

Step 2: Layer the Reese’s Cups: Arrange 15 Reese’s Cups in a single layer over the batter. Gently spread the remaining brownie batter over the Reese’s Cups.

Step 3: Bake: Bake for 25-30 minutes and allow to cool.
Step 4: Make the Frosting: Whip butter and peanut butter until creamy. Add powdered sugar, heavy cream, and vanilla, and beat until fluffy.

Step 5: Frost and Serve: Spread the frosting over the cooled brownies, then slice and serve.

Quick Tip:
The photos show a glass baking dish, but for best results, I recommend using a 9×13 metal pan—it heats more evenly for a better texture.
Storage
Room Temperature: Store in an airtight container for up to 2 days. Or refrigerate for up to 4 days. We prefer the brownies chilled so we keep them in the fridge from the start.
Freezer: Freeze frosted brownies for up to 3 months. Flash freeze for an hour so that the frosting stiffens, then wrap them tightly in plastic wrap and place in a freezer-safe bag or container. Thaw at room temperature before serving.

Tips for the Best Reese’s Brownies
- Don’t Overbake: Check the brownies with a toothpick. A few moist crumbs are perfect; wet batter means they need more time.
- Use Parchment Paper: This keeps the batter from sticking to the sides of the pan and makes lifting the brownies out of the pan easier.
- Cool Completely: Frosting warm brownies will cause the frosting to melt. Patience pays off!
- Freeze for Later: Slice the brownies before freezing for quick, single-serving treats.
Additions and variations
- Add Reese’s Pieces: Stir Reese’s Pieces into the brownie batter for even more peanut butter goodness.
- Use Mini Reese’s Cups: Substitute full-sized Reese’s with minis for smaller bites of peanut butter in every slice.
- Customize Your Toppings: A drizzle of melted chocolate or a sprinkle of chopped Reese’s cups or semi-sweet chocolate chips adds extra flair.
- Brookie-Style: Layer brownie batter on the bottom, then Reese’s Cups, and finish with cookie dough on top for a decadent brookie twist.

Craving More Irresistible Peanut Butter Desserts?
- Old-Fashioned Peanut Butter Cookies
- Peanut Butter Fritos Candy
- No Bake Chocolate Peanut Butter Bars
- Oreo Peanut Butter Pie

Reese’s Peanut Butter Cup Brownies
Equipment
Ingredients
For the brownies
- 18 ounce box brownie mix plus ingredients called for on the box
- 15 Reese's Peanut Butter Cups full-size
For the frosting
- ¾ cup creamy peanut butter
- ½ cup unsalted butter room temerature
- 2 ¼ cups confectioners sugar
- 4 Tablespoons heavy cream
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper and set aside.
- Prepare the brownie mix according to the package instructions (likely with eggs, water, and oil). Spread about ⅔ of the batter evenly into the prepared baking dish.
- Arrange 15 Reese’s Cups in a single layer over the batter, pressing them in slightly.
- Gently spread the remaining brownie batter over the Reese’s Cups, ensuring they are fully covered.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out dry or with a few moist crumbs. If wet batter remains, bake a little longer.
- Let the brownies cool completely on a wire rack before frosting.
- In a large bowl, beat the peanut butter and softened butter with a hand or stand mixer until smooth. Gradually mix in the confectioners sugar, scraping the sides as needed. The mixture will be thick.
- Add the heavy cream and vanilla and mix until combined. Increase to medium-high speed and whip for 2 minutes until light and fluffy.
- Use the parchment paper to lift the brownies out of the pan. Spread the frosting evenly over the cooled brownies.
- Slice and serve immediately, or top with chopped Reese’s and/or a chocolate drizzle for extra indulgence.
Notes
Nutrition

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