Peanut Butter Cup Brownies

Photo by Levi Brown
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  • Makes 16 brownies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 231 calories
    • Fat 12 g
    • Sat Fat 7 g
    • Cholesterol 42 mg
    • Sodium 115 mg
    • Protein 3 g
    • Carbohydrate 30 g
    • Sugar 23 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 18 mg


  1. Check 1/2cup (1 stick) unsalted butter, plus more for the pan
  2. Check 3/4cup all-purpose flour, spooned and leveled
  3. Check 1/4cup unsweetened cocoa powder
  4. Check 1/2teaspoon baking powder
  5. Check 1/2teaspoon kosher salt
  6. Check 6ounces semisweet chocolate, chopped
  7. Check 1cup sugar
  8. Check 2 large eggs
  9. Check 1teaspoon pure vanilla extract
  10. Check 1 1/2cups chopped mini peanut butter cups (about 20)


  1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the top piece of parchment.
  2. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
  3. In a large microwave-safe bowl, combine the butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
  4. Add the flour mixture and mix until just combined (do not overmix). Fold in the peanut butter cups.
  5. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
  6. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).