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Reese's Brownies

These Reese’s Brownies are the perfect blend of chocolate and peanut butter in one fudgy, chewy bar. Packed with mini-Reese’s cups, peanut butter chips, and Reese’s Pieces, this easy homemade brownie recipe delivers bakery-style richness and that irresistible candy crunch. Ideal for family desserts, holiday baking, or weekend treats, these brownies are as fun to make as they are to eat.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 16

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 5 large eggs room temperature
  • 1 cup vegetable oil
  • 1 cup peanut butter chips
  • 24 miniature Reese’s Peanut Butter Cups unwrapped and halved
  • 1 cup Reese’s Pieces candy

Instructions

  • Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or foil and lightly coat with nonstick spray.
  • In a medium bowl, whisk flour, cocoa powder, and salt until evenly combined.
  • In a large bowl, whisk sugar, eggs, and vegetable oil until smooth and glossy.
  • Gently fold in the dry ingredients with a spatula until the batter is thick and fully combined. Avoid overmixing to keep the texture fudgy.
  • Stir in peanut butter chips and half of the Reese’s Peanut Butter Cups.
  • Spread the batter evenly into the prepared pan. Sprinkle remaining Reese’s cups and Reese’s Pieces over the top, pressing them lightly into the surface.
  • Bake for 30–35 minutes, or until a toothpick inserted about 2 inches from the edge comes out with moist crumbs. The center should look slightly soft — that’s what gives that fudgy texture.
  • Let the brownies cool completely in the pan before cutting. For clean edges, chill the brownies for 15–20 minutes before slicing.

Notes

  • Add More Peanut Butter: Swirl 2 tablespoons of creamy peanut butter into the batter before baking for a marbled look.
  • Storage: Keep in an airtight container at room temperature for up to 4 days or refrigerate up to a week.
  • Freezing: Wrap individual squares in plastic wrap and freeze up to 2 months.
  • Serving Idea: Serve warm with vanilla ice cream and a drizzle of chocolate syrup.
  • Texture Tip: Slight underbaking ensures chewy edges and a soft, gooey center — the hallmark of a perfect brownie.