Peanut Butter Cup Brownies
Prep time
Cook time
Total time
Recipe type: Brownies, Bar Cookies
Serves: 16 bars
The Brownies
  • About 6 snack size peanut cups [.6 oz each] unwrapped and cut in half
  • 4 ounces butter, melted
  • 1 cup granulated sugar
  • ½ cup Dutch process cocoa [like Hershey's Special Dark]
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
The Frosting
  • 3 tablespoon soft butter
  • ¼ cup natural peanut butter [the regular kind is fine]
  • 2 cups 10x confectioner's sugar
  • 2 tablespoons milk or half & half
Make the Brownies
  1. Preheat the oven to 350ยบ and generously butter a 7 x 10 in pan [or 8 x 8]
  2. In a medium bowl, combine the melted butter and the sugar, stirring to mix well.
  3. Stir in the cocoa.
  4. Stir in the eggs, one at a time, and then the vanilla.
  5. In a smaller bowl, whisk together the flour, baking and salt.
  6. Stir the flour mixture into cocoa mixture, just until combined.
  7. Layer about ½ of the brownie batter in the prepared pan.
  8. Lay the peanut butter cup halves out evenly over the batter.
  9. Carefully spoon the remaining batter over the top, and gently spread in a even layer taking care not to dislodge the peanut butter cups. A small offset spatula comes in handy for this.
  10. Bake for about 25 minutes, until a toothpick inserted near the center comes out clean, except for a few moist crumbs. [make sure you aren't hitting a peanut butter cup with the toothpick when you test - if you are, try another spot] Move to a cooling rack.
Make the Frosting
  1. Use a hand mixer to combine the butter and peanut butter.
  2. Carefully beat in 1 cup of the sugar, along with 1 tablespoon of the milk.
  3. Then, beat in the second cup of sugar, and the remaining milk, until very smooth and creamy. It should be of spreadable consistency - if not beat in another teaspoon or two of milk.
  4. Cool in the pan for 2 hours before spreading on the frosting. Cut into bars. Store tightly covered for up to 4 days - after that, refrigerate.
Recipe by The Creekside Cook at