Desserts
This chocolate chip brownie Reese’s recipe combines two iconic desserts into one decadent treat—fudgy chocolate brownie layers swirled with creamy peanut butter. The secret lies in precise ingredient ratios and a baking technique that ensures a crackly top while keeping the center rich and moist.
I’ve perfected this recipe over years of testing, balancing texture and flavor to deliver a dessert that’s both impressive and foolproof.
The magic happens in the layers: a dense, fudgy brownie base with melted Reese’s cups folded in, then swirled with warm peanut butter for pockets of gooey goodness.
Unlike traditional brownies, this version incorporates peanut butter not just as a topping but as an integral part of the texture—creating a contrast between the firm brownie and the soft, nutty swirls. It’s the kind of dessert that disappears faster than you can slice it.
What you’ll end up with is a pan of rich, chocolate-forward brownies with visible peanut butter ribbons throughout, perfect for cutting into squares or leaving whole for dramatic presentation.
The edges stay crisp while the center remains tender, and every bite delivers that perfect balance of sweet, salty, and chocolatey flavors. This recipe is ideal for special occasions or when you simply need a dessert that feels like a hug in edible form.
Serve warm with vanilla ice cream or dust with powdered sugar for an elegant touch. The versatility of this recipe makes it perfect for parties, potlucks, or satisfying a late-night craving. Let’s get baking—your taste buds will thank you.
Ingredients for chocolate chip brownie reese's
Twelve ingredients. One showstopping dessert. The secret’s in the layers—fudgy, rich, and packed with Reese’s magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cut into cubes |
| Granulated Sugar 🍚 | 2 cups | Light brown preferred |
| Packed Brown Sugar 🍚 | ½ cup | For extra moisture |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🍯 | 1 tbsp | Pure, high-quality |
| All-Purpose Flour 🌾 | 1 cup | Sifted for smooth batter |
| Cocoa Powder 🍫 | ½ cup | Natural, unsweetened |
| Baking Powder 🧂 | ½ tsp | Freshly opened |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Chocolate Chips 🍫 | 1 ½ cups | Semi-sweet, 12oz bag |
| Reese's Peanut Butter Cups 🥜 | 12 whole | Chopped into small pieces |
| Creamy Peanut Butter 🥜 | ½ cup | Natural, no added sugar |
| Milk 🥛 | ¼ cup | Warm, for peanut butter |
| Powdered Sugar 🍚 | ¼ cup | For dusting, optional |
The butter and sugars are non-negotiable here. Use European-style butter if you can find it—it’s richer and won’t burn as easily. For the sugars, light brown adds moisture while granulated keeps things crisp. I always grab Domino brand cocoa powder—it’s reliable and affordable. The Reese’s cups? Use the mini ones if you’re feeling fancy, but the full-size ones work too. Just chop them into tiny pieces so they melt evenly into the batter. And don’t skip the vanilla—pure extract, not imitation—it makes all the difference in flavor depth.
No chocolate chips? Substitute with chopped dark chocolate bars—just melt them first. Out of peanut butter cups? Use crushed peanut butter cups or even chopped up Reese’s peanut butter bars. The peanut butter swirl can be made with any creamy peanut butter, but natural (no sugar added) keeps the flavor pure. If you’re worried about the texture being too dense, add an extra egg yolk to the batter. And for the love of dessert, don’t overmix the batter—just fold in the chocolate and peanut butter pieces until they’re evenly distributed.
This dessert is best served the day it’s made, but leftovers keep 3-4 days in an airtight container at room temperature. For parties, bake it a day ahead—it actually tastes better as the flavors meld. Store any extra in the fridge for up to 1 week, but honestly, it won’t last that long. If you’re feeling extra, dust with powdered sugar right before serving—trust me, it’s worth it. And if you’re making this for a crowd, double the recipe—it disappears faster than you can say ‘peanut butter swirl.’
Why You'll Love This Recipe
- Foolproof Mix-In: I swear by the 30-second prep rule here—just melt the butter, toss in the sugars, and fold in those chopped Reese’s and chocolate chips. No measuring cups out, no waiting for dough to rest.
- Rich Without Effort: That brown sugar caramelizes into the edges while the butter keeps the center fudgy. Honestly, the first bite makes me forget it’s supposed to be a "cheat" dessert.
- Party or Snack: Slice into squares for a crowd or grab a whole brownie for my 3pm sugar crash. (Yes, even on a Tuesday night.) The eggs add structure, so it holds up whether you’re serving it warm or at room temp.
- Budget Decadence: I buy Reese’s in bulk and use the same butter-sugar ratio for other treats. A single batch costs less than takeout but tastes like a bakery’s secret. Leftovers? They last exactly one day in my house.
Step-by-step instructions for chocolate chip brownie Reese's recipe
Here's how to create decadent fudgy layers with rich peanut butter swirls—every bite is pure indulgence.
Prep the Peanut Butter Swirl Mixture
In a medium bowl, combine the 0.5 cup creamy peanut butter with the 0.25 cup warm milk and the 0.25 cup powdered sugar. Whisk vigorously for 1-2 minutes until completely smooth and glossy. This mixture should be thick but pourable—if it's too stiff, add an extra tablespoon of milk. Set aside while you prepare the brownie batter.
Chop the 12 whole Reese's peanut butter cups into small, even pieces using a sharp knife or food processor. These will melt beautifully into the brownie, creating pockets of peanut butter heaven. Keep them in a separate bowl until ready to fold into the batter.
Cream Butter and Sugars for Maximum Fluffiness
In a large mixing bowl, beat the 1 cup unsalted butter (cold, cubed) with the 2 cups granulated sugar and the 0.5 cup packed brown sugar on medium speed for 3-4 minutes. You're looking for a light, fluffy texture that nearly triples in volume. This step incorporates air, which gives your brownies that signature crackly top and fudgy interior.
Add the 2 whole large eggs, one at a time, mixing well after each addition. Then stir in the 1 tablespoon vanilla extract. The mixture should be pale and thick—almost like a thick cake batter. If it looks too stiff, don't worry; the dry ingredients will loosen it up.
Combine Dry Ingredients and Fold in Chocolate
In a separate bowl, sift together the 1 cup all-purpose flour, 0.5 cup cocoa powder, 0.5 teaspoon baking powder, and 0.25 teaspoon salt. Whisk to remove any lumps. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined—you should still see a few streaks of flour. Overmixing develops gluten, which makes brownies tough instead of fudgy.
Remove the bowl from the mixer and gently fold in the 1.5 cups chocolate chips and the chopped Reese's peanut butter cups using a silicone spatula. Be careful not to overmix—just distribute the chocolate evenly throughout the batter. The peanut butter swirl mixture should remain separate but ready to be swirled in later.
Layer and Swirl for the Ultimate Texture
Preheat your oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal. Pour half of the brownie batter into the prepared pan and spread it evenly with a spatula. Drop spoonfuls of the peanut butter swirl mixture directly onto the batter, then use the spatula to gently swirl it into the brownie layer.
Repeat with the remaining brownie batter, creating another swirled layer on top. The peanut butter should create marbled patterns throughout the brownies. Tap the pan gently on the counter to release any air bubbles, then bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Cool and Slice for Perfect Brownies
Remove the brownies from the oven and let them cool in the pan for 15 minutes. Then transfer them to a wire rack to cool completely. This cooling step is crucial—it allows the brownies to set properly so they hold their shape when sliced. Once fully cooled, use a sharp knife to cut into 12 perfect squares (or rectangles, if you prefer).
For an extra touch, dust the top with a little extra powdered sugar right before serving. Store any leftovers in an airtight container at room temperature for up to 5 days, though I doubt they'll last that long. These brownies are rich, fudgy, and packed with peanut butter goodness—every bite is a celebration!
Pro Tips For Making Chocolate Chip Brownie Reese'S
- MELT BUTTER SLOWLY: I used to dump cold butter straight into the dry ingredients, and those brownies always turned out dense. Instead, melt the butter first—just until it’s liquid but not browned—and let it cool for 5 minutes before mixing. That way, you won’t scramble the eggs or shock the sugar when you combine everything. Trust me, the texture stays rich and fudgy, not cakey.
- WEIGH YOUR SUGARS: Packed brown sugar is a pain to measure by volume—you’ll end up with clumps or not enough. Use a kitchen scale instead: 1 cup of packed brown sugar is about 220 grams. The same goes for granulated sugar—level spoons lead to uneven sweetness. Precise measurements mean your brownies won’t be too dry or overly sticky.
- STOP WHEN EDGES CRACK: Overbaking is the silent killer of perfect brownies. Pull them out the second the edges pull away from the pan but the center still looks slightly underdone. If you wait for a toothpick to come out clean, you’ll end up with a brick. Let them rest in the pan for 10 minutes first—this keeps them from crumbling when you cut them.
- CHOP REESES COARSELY: Tiny Reese’s pieces melt into the batter and disappear, leaving you with a bland brownie. Chop them into ½-inch chunks so they stay distinct and gooey. If you’re lazy, buy the Reese’s Pieces and skip chopping—just fold them in at the end. Either way, don’t skip the chocolatey crunch.
Best sauces and condiments for this dish
Peanut Butter Drizzle
Warm ½ cup creamy peanut butter with ¼ cup heavy cream until smooth, then drizzle over cooled brownies. Use a fork to create zigzag patterns for visual appeal. I like to add a pinch of flaky sea salt on top—it balances the sweetness perfectly. 🥜
Salted Caramel Swirl
Mix ½ cup caramel sauce (store-bought or homemade) with 1 tbsp melted butter and ½ tsp flaky salt. Swirl it into the brownie batter before baking for a gooey contrast. Brands like Trader Joe’s or Smucker’s make excellent caramel sauces for this.
Whipped Cream Topping
Whip 1 cup heavy whipping cream with 2 tbsp powdered sugar and a splash of vanilla until soft peaks form. Pipe dollops over each brownie square right before serving. This adds a light, airy contrast to the dense fudgy texture—trust me, it’s a game-changer. 🍦
Chocolate Ganache Drizzle
Heat ½ cup heavy cream with 6 oz chopped dark chocolate (70% cocoa) until smooth, then strain for a silky finish. Drizzle over brownies and let set for 10 minutes before slicing. For extra flair, sprinkle with crushed pretzels or toasted nuts.
Peanut Butter Frosting
Combine ½ cup peanut butter, 2 tbsp butter, 1 cup powdered sugar, and 1 tbsp milk until creamy. Spread a thin layer over each brownie square for a frosting effect. This adds a creamy, peanut-buttery finish that ties everything together. 💛
Spiced Maple Glaze
Simmer ¼ cup maple syrup, 1 tbsp butter, and ½ tsp cinnamon until thickened. Brush lightly over brownies for a warm, aromatic touch. This works especially well if you’re serving them with vanilla ice cream or apple slices.
Nutrition facts
Frequently asked questions
Can I substitute Reese’s cups with peanut butter chips?
The texture will be different—chopped Reese’s cups melt beautifully into the batter, creating pockets of peanut butter heaven. Peanut butter chips work in a pinch, but they won’t give the same rich, gooey contrast. For a closer substitute, use crushed peanut butter cups or melt peanut butter cups and mix them into the batter instead.
Why do my brownies turn out cakey instead of fudgy?
Cakey brownies usually happen from overmixing or adding too much flour. Stick to the exact measurements, mix just until combined, and use European-style butter for better fat content. Also, don’t overbake—pull them when a toothpick comes out with moist crumbs, not wet batter.
How do I make these brownies extra decadent?
Try adding a peanut butter swirl (as in the recipe) or a chocolate ganache drizzle after baking. For a showstopper, top with whipped cream and crushed pretzels, or dust with powdered sugar. Warm them slightly before serving for the best texture.
Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob’s Red Mill). Add ½ teaspoon xanthan gum if your blend doesn’t include it. Keep all other ingredients the same, but expect a slightly denser texture. Test with a small batch first.
How should I store leftover brownies?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for 1 week or freeze for 3 months. Reheat slices in the microwave for 10-15 seconds to restore freshness. They’re best enjoyed warm, though!