Peanut Butter Cup Brownies is an easy recipe for homemade brownies that combine a fudgy brownie with peanut butter cup candy topped with a decadent homemade peanut butter buttercream frosting!
Peanut Butter Cup Brownies Recipe
If you love brownies and you love peanut butter and you love chocolate peanut butter cup candy then hold on to your seat because these brownies are going to blow you away! Rich chocolate homemade brownies studded with chunks of peanut butter cup candy are baked to perfection and topped with a creamy peanut butter buttercream frosting.
But that’s not all! Top that homemade buttercream frosting with more chunks of peanut butter cup candy and then drizzle with hot fudge topping and peanut butter! Yes, please! I’m sitting down for this dessert! This homemade brownies recipe calls for a celebration!
This recipe is part of Meal Plan Monday and Weekend Potluck
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Ingredients you will need to make this recipe
- butter
- granulated sugar
- eggs
- vanilla extract
- flour
- unsweetened cocoa powder
- salt
- peanut butter cups miniatures
- creamy peanut butter
- confectioners’ sugar
- hot fudge topping
Homemade Brownie Recipes
If you love brownies as much as I do then you’re going to love all of these delicious homemade brownie recipes too!
Espresso Brownies with Kahlua Ganache is a homemade brownie recipe of rich, fudgy, decadent, intense brownies topped with a silky Kahlua chocolate buttercream frosting. Top with conversation heart candy for an amazing Valentine’s Day dessert.
Our Gooey S’mores Brownies take s’mores to another level. To make this s’mores recipe with marshmallow fluff, graham crackers are baked into brownies and then topped with chocolate bars and marshmallow fluff creating a melty gooey chocolate marshmallow topping with mini marshmallows on top!
Magic Bar Brownies are intensely chocolate brownies topped with the ingredients of a Magic Bar and all baked together to make an irresistible dessert! It’s ooey, gooey, nutty and fudgy all at the same time!
Peanut Butter Cup Brownies combine a fudgy homemade brownie with peanut butter cups and a decadent peanut butter buttercream frosting!
- 12 Tbs. butter, melted
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1 cup flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp. salt
- 1 (12 ounces ) pkg. peanut butter cups miniatures, unwrapped, divided
- 16 Tbs. 2 sticks butter, softened to same creamy consistency as peanut butter
- 8 Tbs. creamy peanut butter, divided
- 2 cups confectioners’ sugar
- 3 Tbs. hot fudge topping
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Preheat oven to 350F. Line a 9-inch x 9-inch baking pan with foil leaving 2-inch overhang. Spray with nonstick cooking spray.
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In bowl combine melted butter, granulated sugar, eggs and vanilla until blended.
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Stir in flour, cocoa powder and salt until a batter forms. Cut 20 peanut butter cups into quarters and stir into batter.
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Spread batter in prepared pan and bake 30 minutes or until toothpick inserted in center comes out with moist crumbs and edges of brownie pull away from sides of pan. Cool in pan 15 minutes. Using foil overhang, lift brownie out of pan and cool on wire rack.
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In bowl combine softened butter and 6 Tablespoons peanut butter until blended. Stir in confectioners’ sugar until a creamy frosting forms. Spread frosting over top of cooled brownie.
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Cut remaining peanut butter cups into quarters and arrange over frosting. Drizzle with hot fudge topping and remaining 2 Tablespoons peanut butter.
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Cut into 16 pieces.
Randy Cannon says
April 30, 2019 at 3:07 pmHi Gwynn,
I can’t wait to make these but I have a couple of questions first. Have you tried making these in a 9*13 pan? I would prefer to use that if possible. Second, the last step on applying the topping, I am assuming you melt the hot fudge topping and the remaining 2 tablespoons of peanut butter fore drizzling. I am going to be making these in a couple of weeks and I will let you know how they turned out.
Thank you so much!
GG says
May 1, 2019 at 12:23 pmHi Randy, I have not tried to make this recipe in a 9 x 13 pan. You will get a much thinner brownie when you change to a larger size pan. If you are fine with that then I would also recommend reducing the baking time by at least 5 minutes. For this recipe I actually put the hot fudge topping and peanut butter in disposable pastry bags and drizzled them that way without having to melt them. You can also use a plastic ziplock bag and snip off a corner to easily drizzle. The other option would be, as you mention, to heat the fudge and peanut butter so they loosen up a bit and are easier to drizzle. Hope all of that helps! Looking forward to hearing how your brownies turn out. And thank you so much for stopping by Swirls Randy! Happy baking, Gwynn