Description

These Reese’s Stuffed Brownies are a decadent twist on classic brownies, offering the perfect combination of rich chocolate and creamy peanut butter. Each brownie is baked in a muffin tin, creating individual portions that hide a Reese’s Peanut Butter Cup inside for a sweet surprise. The brownies are dense, fudgy, and loaded with flavor, making them ideal for anyone who loves the combination of peanut butter and chocolate. Whether you’re hosting a party or simply want to treat yourself, these brownies are easy to make and guaranteed to impress.

Ingredients

Scale

⅓ cup salted butter
⅓ cup creamy peanut butter
5 oz unsweetened baking chocolate cut into chunks
1 ¾ cup granulated sugar
2 tsp vanilla extract
3 large eggs
1 cup all-purpose flour
12 Reese’s Peanut Butter Cups

Instructions

Preheat oven to 350°F. Spray a muffin tin with cooking spray.
In a small saucepan, heat the chocolate, peanut butter and butter over low heat, stirring constantly. Once melted, remove from heat and let cool 5 minutes.
In a large mixing bowl, add sugar, eggs and vanilla extract. Beat on high speed for 2 to 3 minutes. Pour in chocolate and beat on low speed until combined. Beat in flour on low speed until combined.
Add a tablespoon of brownie batter to each muffin tin. Place a Reese’s Peanut Butter Cup on top of each. Slightly press down to embed the peanut butter cup in the batter. Add about a teaspoon of brownie batter on top of each and spread to cover. Your peanut butter cup will now be fully encased inside the brownie.
Bake for 20 minutes. Let cool in the pan before removing onto a cooling rack.

Notes

Melting Chocolate: When melting the chocolate, peanut butter, and butter together, keep the heat low and stir constantly to prevent the chocolate from burning. If the mixture starts to look grainy, remove it from the heat immediately.
Room-Temperature Ingredients: For the best texture, use room-temperature eggs. Cold eggs can cause the batter to seize and make it harder to mix properly.
Peanut Butter Alternatives: If you’re not a fan of Reese’s, feel free to substitute with other candies like Snickers or caramel-filled chocolates. You can also experiment with Nutella for a hazelnut-chocolate filling.
Don’t Overbake: Check the brownies early to avoid overbaking. They should be slightly soft in the center for the perfect fudgy texture.
Cooling: Let the brownies cool in the tin for a few minutes before transferring them to a cooling rack. This will make them easier to remove and help them maintain their shape.