How to make fudgy brownies
These are fudgy, not cakey, and that’s exactly the point. These peanut butter cup brownies are simple to prepare, require no mixer, and can be made in a single bowl.
Start by lining an 8 x 8-inch pan with parchment paper, leaving an overhang on two opposite sides so you can lift the brownies out easily and slice them cleanly. Lightly spray the pan before adding parchment so the paper doesn’t shift. Metal binder clips are useful for holding the parchment in place as you work.
Melt unsalted butter and finely chopped bittersweet chocolate together over low heat in a small saucepan, stirring frequently so the chocolate doesn’t scorch. If you prefer, melt them in the microwave in 30-second intervals, stirring between each burst until smooth.
Whisk the sugar into the warm chocolate mixture, then add the eggs one at a time, mixing well after each addition. Fold in the cocoa powder, flour, and salt until just combined—stop stirring when the last streaks of flour disappear to preserve fudginess.
Finally, fold in half of the chopped peanut butter cups so they’re evenly distributed through the batter.
How to layer the peanut butter filling
The peanut butter layer is made from creamy peanut butter (not the natural kind), a little unsalted butter, powdered sugar, and vanilla. Melt the peanut butter and butter together in the microwave, then stir in powdered sugar and vanilla until you have a thick, crumbly mixture—almost like cookie dough.
Turn the mixture out onto a sheet of parchment and use a rolling pin to press it into an even 8 x 8-inch square. This makes it easy to transfer the filling to the brownie batter.
Pour half the brownie batter into the prepared pan, carefully peel the peanut butter square from the parchment, and place it on top of the batter. Pour the remaining batter over the peanut butter layer and smooth the top. Scatter the remaining chopped peanut butter cups evenly over the top before baking.
Tips for the best brownies
Brownies are forgiving, but a few practices will make these peanut butter cup brownies exceptional.
- Don’t overmix – After adding flour, mix only until the last streaks disappear. Overmixing makes brownies less fudgy.
- Use two types of chocolate – This recipe uses both cocoa powder and melted bittersweet chocolate for depth and extra fudginess. The recipe tolerates either natural or Dutch-processed cocoa since there’s no leavening. Finely chop the chocolate for quick, even melting; a serrated or bread knife can make chopping easier.
- Don’t overbake – Start checking at 20 minutes. A toothpick should come out with moist crumbs attached, not wet batter. Undercooking slightly is better than overbaking, as the brownies firm as they cool.
- Chill before slicing – For neat slices, chill the brownies for a few hours. Lift the cooled block out using the parchment overhang and slice with a long, very sharp knife in one clean downward motion. Wipe the knife between cuts for the best presentation.
How to store the brownies
Keep leftovers in an airtight container. Stored at room temperature, they stay fresh for 3–4 days; refrigeration extends them by a couple of days. If your recipe includes pretzels or other crunchy toppings, expect that crunch to soften over time, though the brownies remain delicious.
If you expect many leftovers, consider leaving most of the batch uncut and slicing only what you plan to serve to preserve freshness and presentation.
Can you freeze the brownies?
Yes. Wrap brownies tightly in plastic wrap, then in foil. For added protection, put the wrapped brownies in a zip-top bag. Properly wrapped, they keep well for a couple of months. Thaw overnight in the refrigerator before serving.
Check out these other bar recipes:
- Browned Butter Nutella Blondies
- Chocolate Peanut Butter Rice Krispie Treats
- Fudgy Espresso Brownies with Espresso Buttercream
- Salted Peanut Bars
If you make these, tag @themarblekitchenblog on Instagram and leave a rating and comment below. Enjoy!
Fudgy Peanut Butter Cup Brownies
Ingredients
Peanut Butter Filling
- ¾ cup peanut butter not natural peanut butter
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Brownies
- 10 tablespoon unsalted butter cubed
- 6 oz bittersweet chocolate finely chopped
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 2 eggs
- ¼ cup cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 cup peanut butter cups chopped and divided
Instructions
Peanut Butter Filling
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Melt the peanut butter and butter in a microwave-safe bowl for about 1 minute until the butter is melted. Stir well.
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Add the vanilla and powdered sugar and mix until combined. It will be a thick, crumbly, cookie-dough-like mixture.
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Turn the peanut butter filling out onto parchment and flatten it into an 8 x 8-inch square. Set aside.
Brownies
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Preheat oven to 350°F (175°C). Line an 8 x 8-inch pan with parchment leaving an overhang, or spray the pan with cooking spray.
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Combine butter and chopped chocolate in a medium saucepan over low heat until melted, stirring often.
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Pour the mixture into a large bowl and let cool 5 minutes. Add the granulated and brown sugars and stir to combine.
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Add the eggs and stir until incorporated.
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Add the cocoa powder, flour, and salt and stir until just combined. Stir in ½ cup of the chopped peanut butter cups.
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Pour half the batter into the prepared pan. Peel the peanut butter square from the parchment and place it on top of the batter. Pour the remaining batter over the peanut butter and smooth the top.
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Sprinkle the remaining chopped peanut butter cups evenly over the top.
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Bake 25–30 minutes, until set in the middle. Remove to a wire rack to cool completely in the pan.
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Once cooled, lift out using the parchment overhang and slice into squares, or cut directly in the pan.