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Peanut Butter Cup Brownies


  • 1 cup all-purpose flour
  • 14 teaspoon salt
  • 14 teaspoon baking powder
  • 10 ounces semisweet chocolate, chopped
  • 1 cup butter
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 12 teaspoons vanilla extract
  • 1 (8 ounce) package miniature peanut butter cups, quartered, divided
  • 2 cups confectioners’ sugar
  • 12 cup creamy peanut butter
  • 4 -6 tablespoons milk


  • Brownies: Preheat oven to 350F.

  • Line bottom and 2 sides of 8-inch square baking pan with foil.

  • In a bowl, combine flour, salt, and baking powder; set aside.

  • In a pot, melt chocolate and butter over medium heat.

  • Remove from heat and stir in sugar, eggs, and vanilla until combined.

  • Stir in flour mixture until combined.

  • Spread 1 cup of batter in pan.

  • Set aside about 32 peanut butter cup quarters and sprinkle remaining onto batter in pan and top with remaining batter.

  • Bake for about 40 minutes or until edges are set and center is slightly soft.

  • Cool completely on rack before frosting.

  • Frosting: At low speed, beat sugar with the peanut butter until almost combined, about 30 seconds.

  • Beat in milk, 1 tablespoon at a time, until frosting is smooth and spreadable.

  • Spread over top of cooled brownies and sprinkle with remaining reserved peanut butter cups.



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