Recipe Review

This Recipe for Reese’s Brownies Is the Ultimate Chocolate Fest

published Aug 3, 2022
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
coffee brownies on table stacked
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk
Fudgy Coffee Brownies

Nothing quite hits the spot for me like a chunky, chocolatey, fresh-baked brownie. Whether you like to make brownies from scratch, or take the easy route with a brownie mix, one thing is for certain: Your day takes a turn for the better once you take that first bite.

Taking my love for brownies a step further, I recently came across popular food blogger and photographer Sarah Fennel‘s must-try recipe for Reese’s brownies — and being someone who loves a good peanut butter cup, I just could not resist checking this one out. With a 10-minute prep time and only eight ingredients total, I’m confident that this recipe could easily become a go-to staple in your recipe Rolodex.

Boasting an impressive one-to-one brownie-to-peanut butter cup ratio, you’ll begin by preheating your oven to 350°F. Grease and line an 8×8-inch pan with parchment paper and set aside. In a large, microwave-safe bowl, combine the butter and sugar before microwaving for 30 seconds. Remove and stir using a whisk.

You’ll then repeat this process two more times — or until the mixture has a glossy finish before allowing it to cool. Then, one at time, add in the eggs — whisking between each one until the color of the mixture lightens slightly. Add cocoa powder, salt, and vanilla extract, then fold in the flour until it is just combined. Lastly, chop up your Reese’s peanut butter cups and add into the mixture before pouring it into your prepared baking pan.

Bake for about 35 minutes, or until a knife inserted into the center comes out with a bit of brownie batter on it, and the edges are set. Depending on your oven, the bake time can take up to 55 minutes, so be sure to keep your eye on your pan once it’s passed the 35-minute mark. They should be a little gooey when removed, but they will continue to bake on their own as they cool.

You can find the full recipe here. And if you are itching for more treats to bake, look no further than these strawberry cookies which use oatmeal cookie dough as the base, resulting in a delicious combination of flavor in every bite. For the vegans out there, however, these vegan double chocolate cookies sit dangerously close to brownie territory with their chewy, fudgy texture.